Seasonality and Territory

Ría de Arousa as a Starting Point

In presenting our small project in Galicia, we will talk about the philosophy we follow at D’Leria and how we make the most of the product that the Ría de...

Nuts: A New Perspective

The Teppanyaki That Isn’t Teppanyaki

During the workshop, we will prepare and discuss the restaurant’s philosophy, emphasizing customer interaction and seamlessly integrating the dining room and kitchen. We will prepare three different dishes and offer...

Roots and Poetry from Jaén

Landscape Design

Kimchi, Our Sustenance

Vinegar and Sherry Wine as the Common Thread in Mantúa’s Cuisine