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Our cuisine is underpinned by a constant search for taste. We respect the identity of each product so that, when taken together with other ingredients, they create new tastes full of subtle yet unexpected nuances.
We source the majority of our products locally. In the case of vegetables and garden produce, we are in direct contact with the grower. This creates a working synergy based on shared decisions at each crucial moment in the life of the product: planting, growing and harvesting, thus establishing a sustainable relationship between the restaurant, the producer and the land.
The menu at Ricard Camarena Restaurant (two Michelin Stars and three Repsol Suns) is a successful combination of taste, absolute respect for the product, an understated creative cuisine grounded in tradition with cosmopolitan and Mediterranean influences and based on seasonal produce.
Ricard Camarena’s cuisine is highly personal, simple in appearance yet complicated in elaboration. The chef’s culinary soul shows through in developing his creativity without any superfluous elements that could get in the way of what he wishes to transmit in each one of his dishes.
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