Invernadero

Beneath the glass ceiling of El Invernadero, a revolution blossoms. Rodrigo de la Calle, a culinary ambassador for the plant kingdom, has created a haven for “green haute cuisine”. El Invernadero, meaning “greenhouse”, isn’t just a name. It’s a philosophy. Here, vegetables aren’t mere side dishes. They are the stars of the show. In this open-kitchen restaurant, diners can witness the magic unfold. They can interact with Chef de la Calle, absorbing his passion for the natural world. El Invernadero’s menu is a testament to seasonality and innovation. Dishes rarely repeat themselves. They are constantly evolving, reflecting the freshest produce available. Steamed artichokes, roasted onions, and purple sweet potatoes baked in salt and flambéed tableside are just a few examples of the culinary artistry. The tasting menus offer various experiences. Vegetalia caters to vegan and vegetarian preferences. Vegetalia Experience adds wine pairings and other delights. Gastrobotánica incorporates meat, fish, and seafood, while Gastrobotánica Experience expands the culinary journey with even more dishes and wine pairings. El Invernadero’s commitment to sustainability goes beyond the plate. They collaborate with local, organic producers, minimizing their environmental impact. They even create fermented drinks from surplus and waste, striving for zero-waste operation. So, step into El Invernadero and prepare to have your perception of vegetables transformed. This isn’t just a meal. It’s an immersion into a world where the plant kingdom reigns supreme. It’s a celebration of nature’s bounty, elevated to an art form.