Learning from great teachers like Martín Berasategui, Dani García and Álvaro Salazar. His professional career brings together experiences from working in restaurants in Lasarte, Mallorca, Malaga, Logroño and Calahorra. His experience, closely linked to the coast and pastry, marks his know-how and knowledge that, together with his imagination and talent, is reflected in his creations.
Lucía's kitchen revolves around three axes: its keys are fish, vegetables and broths. It is committed to the Riojan garden, the pampered and quality product, respect for the raw material and the illusion to create and discover new and surprising flavors.
It proposes a cuisine that seeks to evoke memories of the past (childhood smells, childhood flavors ...) and at the same time keep alive the emotions that tasting their dishes generates, looking for the persistence of flavor in each spoonful. In this way, he gives value to the products of the land and to gastronomy, achieving a fusion between the modernity of a fresh and new cuisine of surprising flavors with tradition, deeply rooted in his grandmother's pots.
With her positivity and love for the land, she ensures that those who taste her dishes get a great feeling and live a culinary experience that relives every time they remember it.
2 house snacks
Tomato salad in textures
Cauliflower with smoked bechamel, caviar and its crunchy
Chard from the "Yaga"
Cod with fried and honeyed pepper pil pil with its tripe
Lamb chops with vine shoots
Green chromaticism from the garden
Autumn landscape (Coffee, chocolate, vanilla)
Vegetable or legume of our land
Fish / meat
(Supplement 10 € in the menu)