My philosophy is to offer a healthy and conscious lifestyle by bringing sustainable products to the table and sharing love for the environment with our community, supporting local products, obtaining unique ingredients grown or produced around the area, which allows me to maintain a high standard of quality.
The Menu
The menu is the result of many years spent traveling around the globe, incorporating the richness of each culture and the magic of each place.
You´ll find dishes inspired in Middle Eastern, Mediterranean, Asian, Italian, Peruvian and Mexican cuisines.
Rooted in the mountains where I know live, the menu also pays tribute to the rustic flavors of Andorra, simple yet soulful dishes that speak of local tradition.
The Chef
My culinary journey began in 2013, when I moved to the Middle East and completed my degrees as professional chef and pastry cuisine in Dubai . It was there where I started working as personal chef.
In 2017 I pursued sommelier studies in New York. My years immersed in the world of wine deepened my knowledge but ultimately reaffirmed that my true passion has always been cooking.
In recent years, I have dedicated myself fully to life as a chef, working on the beautiful island of Ibiza.
In 2024 I completed an internship at Toyo in Manila, one of Asia´s 50 Best Restaurants.
Specials Menu
Salads and Starters
A variety of fruit and garden salads, spreads, dips and nibbles. Signature croquettes.
Clams in white wine.
Vietnamese Coconut scallops.
Red thai curry Mussels.
Zucchini, Shrimp or beef carpaccio.
Escalivada with anchovies.
Escudella.
Trinxat de la cerdanya.
Slow cooked pig´s trotters with porcini and foie gras.
Roasted aubergine, cherry tomatoes, sobrasada, goat cheese, pine nuts.
Mains
From seafood paella to mountain rices.
Whole roasted chicken in herbs. Miso salmon.
Octopus Parmentier.
Suquet de rap.
Cous cous tagine.
Oxtail braised in red wine.
Peruvian lomo saltado.
Tacos baja California with coleslaw.
Side dishes
Oven roasted potatoes.
Broccolini with ginger and garlic.
Truffle mashed potatoes au gratin.
Creamy spinach.
Braised wild mushrooms.
Basmati rice.
Roasted beetroots in dill and balsamic glaze.
Italian specialities
Risotto porcini and parmesan.
Risotto bone marrow and saffron.
Tagliatelle carbonara.
Bucattini alla amatriciana.
Spaghetti vongole.
Pasta fruti di mare.
Pasta with truffle and parmesan.
Rigatoni basil tomato.
Lasagna bolognese.
Eggplant parmigiana.
Pizza margarita.
Pizza nduja, mascarpone.
Pizza carbonara.
Pizza anchovies, capers and olives.
Pizza mortadela, pistachio and truffle oil.
Desserts
Arroz con leche.
Tiramisú.
Lemon pie.
Banoffee.
Apple Crumble with ice cream.
Pistacchio cake, vanilla custard.
Fruit platter.
Cheese board.
Birthday cake
Carrot cake.
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