1 SOL Repsol Guide 2024 WINNER
Our proposal consists of transforming the landscape of our environment, from both the plant and animal kingdom, to offer you an experience that tries to nourish your body and your mind.
To do it, we use the nootropic and adaptogenic properties of botanicals. of the area, together with the pre- and probiotic capacities resulting from the biochemical processes of fermentations and maturations.
Resulting in new approaches, flavors, concepts, aromas, doubts, textures and even some conclusions. Taking into account this holistic and sustainability philosophy,
We understand gastronomy, both food and drink, as ONE THING where the thin barrier that exists between the liquid and solid world, alcoholic and not so much, fermented or intact, it volatilely meanders between both worlds without knowing very well where one begins and the other ends. That is why the availability and optimal time of consumption of the ingredients we use or the preparations we carry out, condition the permanence of both our dishes and our drinks. In our drink offering you will find drinks made by us named with names like KOMBUCHA, HIDROMIEEL, BRAGGOT, KVASS, TEPACHE, SIDRA, SOUR SAKE, CHICHA or live BEERS, unpasteurized, to great WINES from small winegrowers where some of their productions are also very limited.
“best new RESTAURANT 2018”
“5 STAR CERTIFIED PLASTC FREE GUARDIAN”
“ I have rarely been so pleasantly surprised by a restaurant”
“Absolute must!”
