Our chef Ismael Bilbao is a tireless lover of product and their knowledge.
For seafood, we work closely with local fishermen who follow sustainable fishing practices.
Apart from that, we always visit different slices of fish as that of Denia, xabia o Gandía to see the auction first hand and enjoy the atmosphere and the people.
We make sure that the seafood y fish that we use in our dishes are caught responsibly. We respect breeding seasons and avoid overfishing.
In this way, we contribute to the conservation of marine resources and guarantee the quality and freshness of our products.
We use fish drying and maturation techniques, such as salting, smoking, and sun-roasting for fish and certain seafood.
Our Garum is the proof of these results. We use it to flavour our dishes and give them unique nuances.
