Our chef’s respect for nature is reflected from the selection of the products to the preparation of the final dish. At Virens, we are confident that building a sustainable gastronomy is the result of daily decisions and actions that make a difference.
Sustainable practices in kitchen
To reduce waste, we make the most of our products: we use the less noble parts of vegetables to make natural and probiotic beverages. Then, our homemade drinks that are not consumed, are used as vinegar.
In fact, our knowledge of the products allows us to apply the philosophy: in our kitchen, nothing is lost, everything is transformed.
Our wine menu has been designed to offer a complete gastronomic experience in which the wines highlight the green cuisine of Rodrigo de la Calle.
From natural, biodynamic and organic wines, our beverages reflect the commitment of our chef: working with trusted products, chosen for their quality and respect for nature.
In the medium term, our goal is to present a menu composed of 90% Spanish, biodynamic and natural wines, and 10% international ones. We work closely with local vineyards whose practices respect our vision of a responsible and sustainable gastronomy.
