Our chef, Rubén Catalan, was born and grew up in Matarranya, where the hotel is located, a mountainous region where the proximity to the Mediterranean is reflected in his cuisine. The hotel’s own certified organic farm produces fruit, vegetables and the extra virgin olive oil which he combines with other locally source ingredients. His passion for wild mushrooms foraging, herbs and edible plants gives a unique touch to his delicious dishes.
Menus 50-65 EUR
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
From January 6th to July 3rd, from December 9th to 23th, November 6th, November 30th.
La Torre del Visco has implemented numerous initiatives designed to create local jobs, minimize its environmental impact and promote sustainable agriculture.
The hotel’s hiring policy met its objective of hiring at least 80% of its staff from among Matarranya’s inhabitants. Of the property’s twenty employees, seventeen are local residents. To expand hotel skills in the region, La Torre del Visco supports the local high school by offering apprenticeships, free cooking lessons with Michelin-starred chefs and technical demonstrations in the classroom. The hotel is also surrounded by its own 90-hectare farm that produces organic fruit, vegetables and olive oil for exclusive use in the hotel’s fine dining restaurant. Finally, an environmental management program improves the hotel's practices by reducing water and electricity consumption, promoting recycling and preventing waste.