My cooking is all about spontaneity, which is why I don’t have an à la carte menu. Usually, I ask my guests what they would like to eat on a particular day, and I cook to their tastes, always taking into account possible allergies and foods that they don’t like.We also have a menu for vegans, vegetarians and gluten-free.
Most of the dishes I cook are from my grandmother’s recipe book. I always use seasonal and, of course, organic produce, which will be accompanied with fine local wines… And of course everything is served with bread from the wood-fired bakery in Trujillo.