Jordi Esteve

A demonstration that champions the power of plant-based cuisine as a path to a more inclusive, sustainable and locally sourced gastronomy. Using organic and local ingredients, we will explore new textures and flavours with aquafaba and gluten-free lentils, creating dishes that combine innovation, health and a commitment to the region.

Gastronomy begins before the plate. It begins in the land we regenerate , in the seed we choose. In a world where gastronomy looks for more authenticity, sustainability and connection with the origin, the urban garden emerges like a living and regenerative space that transforms not only the landscape of our cities, but also the way in which we understand the act of cooking. Cultivate in urban environments it is a gesture of resistance, care and creativity: it gives us back the direct link with the ingredients, invites us to rethink flavor from the root, and remember us that each dish begins very before we get to the kitchen.