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Restaurant in Granada, which brings the products of the garden to your table

It's hot and we meet up early.

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Restaurant in Granada, which brings the products of the garden to your table

It's hot and we meet up early. We arrive at Diego Higueras’ orchard in Monachil at half past nine on Wednesday morning. It is only half a km from La Cantina de Diego. The prestigious Michelin guide has awarded it a Bib Gourmand, which recognizes establishments that offer unbeatable quality and price.

"In this instance, we cannot speak about Km 0. As we approach the terrain, we laugh and say that 1/2 kilometer zero is not possible. It is hot and uncomfortable. The birds murmur can be heard, as well as a distant tractor in full swing.

We were greeted by cherry trees that had fruit ranging from green to red as soon as we arrived. Diego already has ideas for what dishes to prepare with the cherry fruit, saying that "with the temperatures we are going have these days, the ripening of the fruit will accelerate." He made a French-style sweet last year. He is currently thinking of making cupcakes this year.

Diego's garden is always in full production. Each crop takes up three to four rows. Maximum five. Maravilla lettuce is shiny and shiny. It takes up the most space. It is an integral part of a Maravilla house salad. It is very flavorful and meaty. As you will see, the salad includes anchovies and pepper strips as well as their fried garlic. A dash extra virgin olive oil is also a must.

Diego Higueras picks fresh lettuce. / PEPE MARIN

Diego grabs a blue multipurpose knife and selects the lettuces he likes. He then cuts the stems off the lettuces and places them in a basket. He then moves on to the tear peas after removing some weeds. He says, "In this heat they are going to get lost," and invites us all to taste them. They are compact and sweet. He says, "We will need to think about planting before," before recalling that he brought them from Bilbao many years ago. He also brought piparra seeds from the Basque city. With them, he makes a gilda with salmon and anchovies. He says that Rita Hayworth is treated a lot better than he did, and he's very kind.

Next, stop at the artichoke plant, which are still present, even though they are late. Diego takes out a stronger brown knife. Higueras says, "I practice and create sustainable agriculture." Higueras says, "I only plant enough to ensure the restaurant's self sufficiency, even though there are vegetables such as artichokes that I must buy outside. This year was crazy, and we will have spent 600 kilograms." La Cantina de Diego served up to five artichoke recipes, all from the menu. It was a huge success, as we were able to see during the Conference.

He prepared them with menier sauce and cod flakes. Fried with cod tripe. Or, the pot with artichokes and asparagus, tearpeas, and egg marinated and spring onions. Also candies, vacuum-packed in oil. Some are even surprising, such as those with almond or saffron aloli. He says that people are more inclined to eat vegetables. "And not as a garnish for your meats."

Diego looks for farmers in his area when buying vegetables. My garden used to have the ecological seal before, but that was a complicated bureaucratic mess. I still cultivate the same garden with the same philosophy but don't complicate my life with labels>>

The olive trees start to blossom. You will be able to use the olives to both make your own olive oil and dressings when the season is right. What about the vines? I like making must wine without any pretenses. It tastes great, even though it is ugly. It is used to accompany the Olla de San Anton at the beginning and end of the year>>.

Diego does not stop still. He bends down every now and again to inspect the crops or remove weeds during the photo shoot. He takes care of everything he does. He would love to help out in the field but can't find anyone. He laughs and says, "On Mondays, we close the restaurant. But I get so beat up at the garden that I would need to rest...from the day off."

We would see a different orchard if we returned in a month. There will be tomatoes, peppers, and onions everywhere there is empty land. "I move the crops around every year to ensure that the land is not depleted and that the soil has the right nutrients." He is looking forward to planting snow peas, and bimi. This hybrid of broccoli and oriental cabbage is so popular in Vegas del Genil. Always looking to the future, planning and creating.

"This summer, I will plant the pear tomatoes. It turns out very well." Diego is already thinking about the special La Cantina preparation. He makes his own tomatoes, peppers, onions, and peppers, all of which are roasted. Then he puts them in a large pot and covers it with oil. He then has the waiters prepare the dish for him, along with tuna belly (and hard-boiled eggs) in front of the diner. Spectacular!

The site corral needs to be changed. Another task is still in progress. It also has free-range laying chickens to provide food for the restaurant. Diego tells us that he cannot find good chotos. This is a meat that is well-prepared and is delicious. His Cantina does not rely on vegetables. We enter the basement to see the winepress and wooden barrels in which he makes vinegar.

Diego takes off his shoes and shows us the cool cellar three meters below the ground. He washes his hands thoroughly upon arriving at the restaurant's kitchen. He then changes his work shirt to a chef's jacket and replaces the knives by the onion knives. Then he washes the lettuce.

It's ready in just a few minutes! Even though the dining room is empty, it radiates warmth and the special atmosphere of a restaurant that cares deeply about the product and the customer. La Cantina de Diego, when it comes to proximity and closeness, is a must-see. It always surprises, delights and falls in love.

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