Our chef Ismael Bilbao is a tireless lover of the product and its knowledge.
For seafood, we work closely with local fishermen who follow sustainable fishing practices.
Besides, we always visit different fish markets such as Denia, Xabia or Gandia to see first hand the auction and enjoy the atmosphere and the people.
We ensure that the seafood we use in our dishes is responsibly caught. We respect the reproduction 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 flavor our dishes and provide unique nuances.
