From the very beginning, reducing our ecological footprint has been a top priority. This commitment guides every decision we make, both in the kitchen and the dining room.

One of our proudest achievements is the strong relationships we’ve built over the years with local producers near the capital. This allows us to reduce the environmental impact of transporting food from field to table.

Each season, our team is invited to visit farms and take part in agricultural work—strengthening those precious connections.

We maintain strict inventory control and reduce waste through a creative menu that adapts to seasonal availability and fresh arrivals.

Our dynamic staff embraces sustainable living, often choosing to carpool, bike, walk, or use public transit to get to work.