The philosophy is simple: locally sourced cooking with influences from all corners of the world. From the beginning, Fernando Alcalá and his team have worked on recognizable and diverse proposals, using the best local ingredients, earning recognition in the MICHELIN Guide and the
Cuisine without discourse. What the land and sea provide, produced by a high-performing team, and previously conceived by the tireless Benito Gómez, who persists in his ambition to have one of the best restaurants in the world. It doesn’t get entangled in narratives,
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