El Invernadero

Rodrigo de la Calle defines himself as a culinary ambassador for the plant kingdom, a valid claim given the efforts he has made to champion our natural surroundings and his role as one of the pioneers of “green haute cuisine”.In his restaurant, with its open-view kitchen behind the bar counter, guests can observe dishes being prepared in front of them and interact with the chef, while at the same time discovering his culinary philosophy, which is more gastronomic and introspective in the evenings (for lunch, without losing its essence, it is a little more informal), which makes vegetables the common thread, always refined, flavourful and technically masterful.... and based on tasting menus: Vegetalia (you can make it vegetarian or vegan), Vegetalia Experience (adds a wine pairing, cheeses, infusions, and more), Gastrobotánica (with meat, fish and seafood options) and Gastrobotánica Experience (adds more dishes and a wine pairing). A particular highlight? We really enjoyed their onion caviar, served in a ceramic dish with its own juices and a little Riofrío caviar.