We want our kitchen to have a positive impact. Both on the planet, as well as in people and in society. Because we do not understand a future without sustainability nor sustainability without taking care of what surrounds us.
We work in a culture of inclusive values and equality outside and inside the kitchen. By managing Human Resources internally, we create an environment without discrimination and train a team that is already part of the family. Enthusiastic people with a great commitment to this way of understanding gastronomy.
Our commitment to the planet is present in every decision. There is still a long way to go, but we work on all events with a focus on the Sustainable Development Goals (SDGs).
Decarbonization and energy savings with Cecot Energía.
Climate neutrality of the events, collaborating with Uforest.
Plant based gastronomy with gluten free and lactose free options.
Organic, seasonal and local raw materials.
Less food waste by collaborating with Nutrition Without Borders.
Reduction and management of waste with traceability, to calculate the footprint.
Circular economy, revaluing waste as by-products.
Biosphere Certificate, a seal of international prestige
IFGICT verification, certificate of alignment with the SDGs.