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We enter number four on the calendar, a month of great changes in light, time, colours, and scents. Impetuous changes dictated by Nature. We are in spring.

We reach number three on the calendar, and with it we present the expressions of nature and what comes from it. Step by step with hope and focus on improving times; we hover with the wind, between the bursts of the sea and the fog that cosies up the mornings.

We enter number two, a month that reflects the preparations of the previous month and looks forward to new sowings.

In February it is time for the vegetable garden to sow leek, beet, onion, carrot, coriander, cauliflower, asparagus, spinach, beans, watermelon, turnip, bell pepper, radish, cabbage, parsley and tomato.

We arrived at the month of January, the number 1 of the calendar. The year turned around and we started a new cycle. With the number one, the restaurant closes for vacations and it's time to relate with nature time.