The dishes in the restaurant are 100% inspired and created with produce from the seasonal organic garden. During summertime, the garden explodes with all different varieties of tomatoes and peppers, corn, squash, potatoes, cabbage, cucumber and carrots while during colder months there is an abundance of swiss chard, spinach, broccoli, onion, garlic, radish, cauliflower, brussels sprouts, leeks, chicory, peas, beets, and fava beans. The herbs give off their beautiful aromas and intense flavors all year round: basil, mint, thyme, oregano, salvia, cedrón, rosemary and cilantro. The garden is nourished with well water from the valley, giving off nutrients descending directly from the earth, without using any types of pesticides or herbicides. Fresh, healthy, energetic, powerful and truly local, our garden is a prized possession.