Our orchard is in MelianaIt has something that can neither be transferred nor replicated: the Mediterranean salinity imprinted on the earth.
A land marked by the sea
Meliana is in the Valencian coastal strip, where the sea breeze comes loaded with salt, in fact sometimes we have found conch shells. What grows in this land carries it in its structure, in its flavor, in its way of relating to heat and humidity.
We smell it. We touch it. We taste it. Because we are committed to investigating every detail of what this land produces and to making the most of what nature, here and in every season, gives us.
In FIERRO’s vegetable garden grow vegetables, flowers, leaves and leaves. A small laboratory that helps us to experiment, learn and create. It is not a city garden or a controlled greenhouse. It is a land that breathes to the rhythm of the Mediterranean.
The orchard as a laboratory
We understand innovation as a consequence, not as an objective. We investigate in order to understand, from there we arrive at creativity and innovation, and the orchard is the first place where this investigation takes place.
The FIERRO orchard does not have a logic of mass production. It has a logic of attention. Each plant is a conversation with the territory, each season brings new hypotheses that make us pose new challenges and new ways of exploration or documentation, because in gastronomy we continue to study constantly.
Growing our own vegetable garden allows us to to expand the seasonality of the ingredients without resorting to preservatives or long supply chains. Working in close proximity means better understanding when a product is exactly right, and that knowledge translates directly into taste.
We apply a zero waste philosophy that starts in the garden and ends on the plate. The parts that do not reach the table are transformed into fermented products, soft drinks, broths, stocks or fertilizers that return to the cycle. The materials we work with – from the menus to the packaging – are designed not to become waste: FSC certification, 100% recycled and biodegradable paper, production with renewable energy.
To work the land is to work the history of our dishes and to sow a new taste memory, but it is also a responsibility.
Want to learn more about our cooking philosophy and sustainability? Subscribe to our newsletter and follow the path of our seasonal menus.
You can also learn more about the history of our garden and some of our vegetable dishes present in FIERRO’s menus in the Vegetable Guide book: RADILICIUS II, which can be purchased on our website or in any of our restaurants.
If you wish to visit us you can do so here or write to us at: reservas@fierrovlc.com – Tel. +34 963 305 244