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VIDAL GRAVALOSA - CHEF
He trained in the best gastronomic restaurants. He bases his cooking on effort and a job well done. Its secret is in the best products of each season. His dishes are a reflection of his passion for culinary art.
Crónicas, reflexiones y vivencias gastronómicas
Brillat-Savarin, por Eduard Ros
El Periodico, por Pau Arenós
Macarfi.com
Perico Pastor
Restaurante La Forquilla, como dirÃa Arguiñano "rico, rico "
Ana Alonso, en Mi Banco de Ideas
Philippe Regol, en Observación Gastronómica
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