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At this time of year, nature is renewed to put delicious, wholesome and nutritious foods at our table. Always under the “from the garden to the table” concept, the seasonal menu, designed by our Head Chef Ana Ortuño, is specially made with winter products supplied by our organic garden and by neighboring farmers. This menu includes a wide variety of vegetables such as: broccoli, onion, radish, cabbage, among others, where we focus on low and slow cooking methods, such as stews, soups and braises, ideal to combat the cold for the next few months.