Convents and Monasteries, as cradles of universal knowledge, show us their stoves so that we can find out the way monks are and the way they live, at the same time the scent of the stews captivates us.

The monastic suppers makes us have the curiosity to know some recipes containing a considerable artistic richness and a historical and intellectual value jealously kept by clergymen, abbots and priors for centuries.

This gastronomy is simple, traditional, delicious and it is characterized for racking one´s brain so as to take advantage of the nutritional resources to the maximum.

Finally, the waiters are attired in the same way as the monks were. All the details, from furniture and fittings to the illumination and decoration of the place, are throughout taken into account.