At the same time, the collection and care processes of the crop are done in an artisanal way. The fact of putting a seed and having to wait for the germination process and that in four months you can collect a fruit, helps us to put ourselves in context with the environment that surrounds us and to understand and live the times of nature.
All our products, treated in a sustainable way, are used to serve the restaurant’s gastronomic offer. Only in this way can we guarantee that our menu does not come from chemically treated crops, and that its flavor is only enriched by the characteristics of the agricultural and geographical environment.
Basil. Mint After Eight
Chive. White Mint
Artichokes. Tomato (eight varieties)
Fine bean. Beet
Lettuce. Padrón peppers
Figs (five varieties)