Chef Begona Fraire, who was trained at the prestigious French cooking school Le Cordon Bleu, creates contemporary, creative cuisine where flavor marks her dishes, the result of her professional experience lived with some of the greatest chefs in our country and in the continuous trips that he makes around the world and that nurture his gastronomic knowledge. One menu per season with seasonal products. The honesty and origin of the product. We propose a cuisine that recovers tradition to propose new and unforgettable flavors. We work with our product from its origin, respecting and enhancing its true radicality. Our fish, poultry and meat are raised in healthy environments, with a 100% organic diet and meticulous care, respecting their well-being.
