The lunches and dinners we prepare are, above all, the celebration of the finest products of both land and sea in their full freshness, highlighting aromas and flavours with the cataplana – extraordinary local cooking utensil – and contemporary techniques. One of the singularities of our cuisine is how we follow the cycle of wild plants, which range from asparagus – starting in October –, to the summer purslane – in June.

From 7pm to 9.30 pm. Closed on Wednesdays

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