Today, Arrels is Bruno, Rodrigo and Valeria. Three people, three ways of contributing to the same project: kitchen, fire and dining room.
We're still behind every service, growing with our own hands the restaurant we once imagined in the Pyrenees.
Bruno is behind Arrels' culinary vision. He develops the recipes, explores new flavours and pairings to accompany our chargrilled meats, and shapes the signature dishes that define our kitchen. His work is about finding balance, identity and personality in every dish.
Valeria leads the dining room and the guest experience. She's the one who welcomes, looks after and takes care of every table, making the Arrels experience about much more than what's on the plate.
Rodrigo is behind Arrels' fire and grill. His work is focused on the produce, the cooking points, and getting the best out of every cut of meat through the embers. He's also actively involved in managing and developing Arrels as a project.
Our kitchen is rooted in Argentina, in the grill and in flavours that are part of our history, but it evolves with a voice of its own. We select meats, wines and products that come especially from Argentina and combine them with local produce from the Pyrenees.
Here, we cook from scratch. Empanadas, sauces, sides, desserts and every preparation that reaches the table are born in our own kitchen, taking care of the produce, of every process, and always giving fire the leading role.
