“A kitchen of memory under an absolute commitment to the land”
Lucia Grávalos.
Created by chef Lucia Grávalos, it’s a project of traditional, nostalgic, technical, and circular cooking that speaks to consciousness. “A space, Grávalos points out, “for everyone, to eat deliciously, and where we manage to think a little more about the future of the perfect planet.”
A different restaurant that cherishes the product, that changes and adapts to the seasons, that thinks about nature, and collaborates to make a better future.
Lucia Grávalos
Born in La Rioja, Lucía grew up among the stoves of her grandmother Ana Mari. She has worked with renowned Spanish chefs such as Martín Berasategui, Dani García, and Álvaro Salazar.
Her career at Mentica Gastronómico has earned her numerous recognitions, including the Golden Apron and the “Gastronomy Award” from the Centro Riojano in Madrid. She was named “Revelation Chef 2021” by the Metropoli Guide and awarded a Sol Repsol. Additionally, she received the “Projection Award” from Gentleman magazine, and Vanitatis supplement placed her among “The 25 Most Important Chefs in Spain”.
A KITCHEN OF MEMORY, WITH ABSOLUTE RESPECT FOR THE EARTH
Lucía upholds the philosophy that has always characterized her: a product-driven cuisine that advocates for a sustainable model. Based on vegetables from organic gardens, free-range livestock, and sustainable fishing, with the collaboration of small producers who care for the product and the environment in which it grows every day.
With a unique menu where the Bar, the Garden, the Sea, Pasture, and Dessert are the pillars of her offering. All accompanied by sophisticated preserves, cold cuts, aging processes, fermentations, kombuchas, shrubs, and other preparations that she works on daily to offer a modern cuisine of remembrance.
Restaurant
La Riojana has meticulously rehabilitated a small venue near the Teatro Real in Madrid, collaborating with artisans of wood and iron, reclaiming bricks, beams, doors, or mirrors for its aging room. A meticulously cared-for space adorned with works by artists such as Barjola or Luis Feito, which elegantly complement bricks from the 1900s.
OUR COMMITMENT TO THE SOIL
The protection of the soil is at the core of our project. Because the total sustainability of our food system is linked to its health. The goal is to regenerate, stimulate, and protect them from interventions that may affect their own biological processes.
IT’S NOT ABOUT GOING BACK TO THE PAST, but about creating regenerative agriculture and livestock farming that doesn’t break the carbon cycle, the main element of our life.
Opening Hours
Tuesday to Sunday
Lunch: 12:00 PM to 4:00 PM
Dinner: 7:00 PM to 11:30 PM
Closed Sunday evenings and Mondays.