Nutrition

Head Chef: Margarita Fernández Pol
Dietician – Nutricionista: María Colomer Valiente

All menus are accompanied by brown bread, water and a variety of seasonal fruit to choose from.

The kitchen prepares the menus with organic eggs and free range chicken. Olive oil is used for cooking and seasoning.
The fish on the menus is MSC (Marine Stewardship Council) certified for sustainable fishing and the vegetables and fruits, as far as possible, are locally produced.