The event at Grandvalira combines fine dining with high-mountain landscapes. Fran López, holder of a Michelin Star, will bring his creative interpretation of traditional Ebro cuisine to the Refugi Llac de Pessons.
The most recent session featured Enrique Pérez from El Doncel, who presented his Terra i Sal menu. The chef explored the culinary links between Guadalajara and the Pyrenees through seasonal products.
“"It is a pleasure to be here in this magnificent setting. Cooking here is truly a delight."
The gastronomic series will conclude on March 28th with Rafa Zafra from Barcelona, following successful sessions with chefs like Carles Flinch and Pep Moreno.
