On July 2nd, Rodrigo de la Calle's Michelin star restaurant "El Invernadero" moves into its summer quarters at ODYSSEY

On July 2nd, Rodrigo de la Calle's Michelin star restaurant "El Invernadero" moves into its summer quarters at ODYSSEY

The Spanish chef Rodrigo de la Calle is invited this summer, to present his "gastrobotanical" cuisine at ODYSSEY.
His gastronomy is based on respect for nature, where vegetables take the starring role.
Rodrigo de la Calle has created in 2008 the concept of "green revolution": the menu is based on fruits, vegetables and mushrooms using animal proteins as simple seasonings. https://www.metropole.com

29/04/2019

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