The kitchen of our restaurant is still in the evolutionary process, we are leaving room to experiment and find our cooking style. We are always looking for new flavors and mixes.
For this reason, during this summer season we will have a weekly menu that will vary depending on the product and season.
This year we were very interested in the combination of roots from Peru and Japan together with the best quality Mediterranean products, luckily we have very good suppliers, both vegetable and animal, KM0 and imported.
We also wanted to add vegan options since we firmly believe in respecting the animals and sustainability because this planet has been asking for it for a long time and every effort counts.