The gastronomic adviser to the TVE programme 'Un país para comérselo' and creator of the largest urban allotment in the world, Floren Domezáin is channelling his approach to healthy cooking, based on fresh vegetables from Navarre, through his new restaurant in the district of Salamanca.

The menu drawn up by Domezáin offers healthy cuisine with a strong emphasis on vegetables grown in Navarre, brought in directly from his allotments in Tudela and Arguedas, although without neglecting meat and fish, prepared in the most traditional style. His kitchen produces dishes such as spring onion cooked in verdejo wine, borage in its own creamy sauce, asparagus from Tudela with poached egg, griddled artichoke in flower, and six vegetable stew.

Interestingly, this is the first restaurant to incorporate an organic hydroponic vertical vegetable garden, which produces the ingredients for its salads.