Food

We cook with fire at Can Brull. There’s a grill, a fogón, an old bread oven and a fire pit with iron frames for hanging vegetables and meat close to the flame. Our roots are Argentine and Mediterranean, and both kitchens end up on the same coals.

When there’s a harvest, we cook what comes out of the garden.

Preserving

What we don’t eat right away, we keep. There are ferments going in the pantry, and we’re trying out drying fruit, herbs and vegetables. Every harvest is another attempt. Some work and some don’t.

Wine

Little by little we’re putting together a cellar of natural and traditional wines, and we open it when there are people at the table.

If you stay a few days, you’ll end up cooking with us. See how to take part.

Cook here for a season: our culinary artist residency is open for winter 2027.