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@maximosgrabgofood
Haute cuisine and takeaway can go hand in hand, i Daniel (Zaragoza established in the terreta) proves it in the midst of a pandemic with a new business that has been giving life to Benimaclet for a few weeks. He started at the stove with his mother making an Andalusian gazpacho at the age of six, and since then it has rained a whole professional career full of trips around the world and flavors from here and there with an original touch, a healthy aspiration and a product of optimal quality. In addition to making category rice, lamb at a low temperature or sautéed vegetables with black olives from Aragon, Daniel thinks to use fair plastics; that is why it has implemented a waste classification system and uses recycled and easily degradable material for the production and distribution of its products. The aim is to reduce the environmental impact with matter of proximity, favoring local agriculture and avoiding unnecessary emissions. He admits that he likes both traditional cuisine and combining it with haute cuisine techniques, to improve preparations with many years of history. A window to the world and to diversity through gastronomy, a nice restaurant at home, this is Maximos: MAX-ima quality, flavor and consciousness echo of a -MOS. MARÍA DE QUESADA
