Saó
After training in the kitchen of Can Fabes, amongst others, and earning a Michelin star in the restaurant Goust (Paris), the Valencian chef Juanen Benavent opted for his own space to continue developing his culinary creativity, and voilà, here we have Saó (‘seasoning’, in Catalan). In a contemporary setting with attention to detail, he offers dishes made with seasonal 0-km products, purchased from small-scale producers. It offers the tasting menus Llavor –available from Tuesday to Friday at lunchtime–, Germinat and Arrels, all with optional pairing of local wines, including organic and natural wines, and the first two can be completed with a selection of artisan cheeses if you wish. French influences are evident in dishes that are both tasty and visually harmonious.
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