A traditional dish that endures through time

There is something that always guides us: tradition. The memory that lives within recipes, the invisible thread that connects us to those who came before.

In our house, looking back is not nostalgia, it is respect. It is understanding that cooking does not begin with us, but continues through us.

And yet, we never remain there.

For us, tradition is not a place to return to, but a point from which to move forward. A solid foundation from which to reinterpret, refine, transform. To listen to what once was… in order to imagine what it can become.

Torrija is one of those traditional desserts that has endured through time. A humble sweet, born from resourcefulness, necessity, and care. Day-old bread, milk, eggs… simple ingredients that, over time, took shape and became one of the most recognizable symbols of Holy Week.

As time passed, and almost without a clear reason, it found its place during Lent. Perhaps out of the need to make use of bread in times of abstinence, perhaps because of its ability to nourish without breaking the rules. What is certain is that it became a ritual, a flavor that marks the calendar, a shared memory.

This is where we begin.

From that history, from that simple recipe. And, as always, we bring it into our own language: respecting its essence, while exploring new textures, nuances, and contrasts.

In this new spring menu, torrija is presented in two forms. Two perspectives on the same root. Two ways of honoring what was… and continuing to build what we are.

We present our torrija of venison, cocoa, and caviar.