Gazpachos are a traditional dish from the interior, but they also support seafood versions that are just as tasty.

Alta, 46
Betty prepares the burritos, sauces and tacos, with handmade tortillas: of piglet, mole or al pastor chicken.

In the winter, quan està en el seu punt òptim, the artichoke does not need artifice, just a fair cooking that respects its texture and flavor.

Joaquin Costa, 61 (Canovas)
The escalivada is prepared with eggplant and onion on the flame, cod soup, fermented red pepper cream and homemade sweet potato garum.

Rice can be the basis of desserts and sweets that connect us with traditional cuisine.

John Lawrence, 25 / Argentine Republic, 13
The convenience of having paella or baked rice delivered to your home with just one click.

A soft and aromatic cream that combines cauliflower and almonds to obtain a fine and creamy texture.

Marti Grajales, 17
Try the gildas of cured meat with cheese, sweet potato bravas with siracha mayonnaise and black garlic aioli, or fried mullet with fennel and orange salad.

Beans provide fiber and minerals, and bonito, high quality protein and healthy fats.

Poet Artola, 29
Try the crab croquette, the octopus leg with truffle and cream cheese from the country and the scallop confit with barnacle seaweed.