We do not forget that gastronomy is constantly evolving and, therefore, innovation becomes essential. We work day by day to create a contemporary, daring and avant-garde gastronomic offer, while maintaining its essence in the traditional pillars of the kitchen of a lifetime.
Yucca, Green banana, Tamarillo, Guanabana, Lulo, Quinoa are some products that we see today in the market and in our space you will discover their flavors.
Contact us, we visit you directly face to face and together we plan a program and customize the menus for you. From a ceviche to a variety of Spanish tapas. Our concept is designed for groups from 6 to 30 people.
MEET THE CHEF
Jhonny Martínez has been trained mainly in Spanish cuisine, without abandoning his Ecuadorian roots.
Gastronomy Study in Madrid, San Sebastian, Barcelona and Seville.
With 14 years of experience I work in some of the most outstanding restaurants in the city of Seville, Madrid and Barcelona as Executive Chef of Boreas Global and Chef de Cuisine in the restaurant Entredos Gastrobar.
Later, he moved to Oslo (Norway), where he has worked in prestigious restaurants and hotels such as Lysebu Hotel Restaurant, Amerikalinje Hotel and Thief Hotel.
Currently, Jhonny Martínez combines his work and residence in Norway with his studies in Spain at the Prestigious University Basque Culinary Center.