Miguel Sanchez Romera is considered a world-class chef.
His first profession as neurologist has given his work a very personal, authentic and original seal.
He approaches the kitchen from three points: scientific, healthy and artistic. Miguel considers these principles to be his
true mission in the culinary world.
The creativity taken to the extreme, but with the limit of the natural and healthy, characterize his work for 20 years. The
pleasure of the diner in total terms with respect to food, is his exclusive motivation.
Miguel thinks about the diner as he does with his patients; “health and well-being are mains objectives and must remain intact
throughout our entire existence”.
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