These wise words are even more relevant today and reflect our philosophy in the kitchen; to offer a healthy, seasonal and sustainable gastronomy using local produce with zero food miles.
On our certified 220 acre organic farm we grow fruit, vegetables, herbs and harvest olives from our 2.000 olive trees, empeltre and arbequina varieties, to produce our own organic extra virgin olive oil. We invite you to visit our greenhouse and vegetable plot and our gardener can explain the challenges of organic cultivation.
Apart from what we grow ourselves, we are very fortunate in the Matarranya region to have such a rich variety of raw materials available: superb meat, the famous Teruel cured ham, artisan cheeses and charcuterie, honey and wines. Our proximity to the Mediterranean guarantees supply of the freshest, best quality fish and seafood.
Nature too has been very generous and each season offers us its treasures: wild mushrooms, truffles, asparagus and edible plants and flowers too numerous to mention.
Our gastronomy is based on a series of flexible menus rather than fixed a la carte options in order to allow us to incorporate the best produce from the farm and our local suppliers each day, at its peak of quality.
“It is the produce and the seasons that determine our menus, not the other way round”
Restaurant timetable:
Dinner from Wednesday to Saturday and Spanish bank holidays from 8 p.m. to 10 p.m.
Lunch from Friday to Sunday and Spanish bank holidays from 1.30 p.m. to 3 p.m.
With reservation only.
For in house guests there is lunch and dinner service every day.
