La Xera del Ginjoler - Sant Martí Sacalm
Their gastronomic philosophy is based on two fundamental premises: the seasonality of raw materials and the relationship with producers. Their proposal revolves around sea and mountain cuisine that highlights fresh and seasonal products, used at their optimal point of ripeness to extract their full essence and integrate it into recipes.
Among their specialties are limited-production jams, created only when the fruit is at its peak. They also maintain a close link with producers, with special attention to rural origins and local sourcing, as well as a preference for raw milk cheeses and wines that reflect the effort and history of those who produce them.
Their cuisine prioritizes traceability, sustainability, and responsibility, without rigid labels, with quality and proximity as essential criteria.