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When we joined the Slowfood movement in 2011, they decided that theirs would be a “sustainable and healthy cuisine, with local, seasonal, organic and fair trade ingredients” and set out to do so without sacrificing ambition. gastronomic.
Since then they have been doing constant research work from the origin of the product, through the kitchen to the table. They work with these criteria, for example, so that the presence of vegetables in their kitchen is that which corresponds to a sustainable diet, and at the same time is varied, surprising, and rich in nuances. They work from the origin of the product, side by side with local organic farmers, who accompany them in their research, recovering old varieties and cultivating them specifically for them, looking for the uniqueness in each product. Or delving into the complicity and coordination with our farmers, exemplary in practices essential for the conservation of the environment and rural life. Or discovering and cooperating with wine growers in the country who share our production criteria. And in the kitchen researching and perfecting techniques and recipes to bring all these excellent seasonal products to their dishes with all their potential.

This organization is committed to the Barcelona Biosphere Tourism Sustainability Commitment.