The best time to plant a tree was 20 years ago. The second best time is now.

Our garden is 100% organic. We make a very rich compost out of our kitchen waste and mulch to protect the soil with our garden trimmings. We are helping wild flowers spread to attract pollinators and add to the many birds and butterflies that we see daily.

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We have several beds and we’ve built a canal that irrigates them using only gravity.

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We have avocados, lemons, limes, guayabas, papayas, tomatoes, arugula, cucumbers, strawberries, squash, watermelon, basil, spearmint, mint, rosemary, thyme, dill, radish, lettuce and other things. We are planing to add many more in time.

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This wonderfully tasty produce ends up in our restaurant menu, which continues to evolve with the influence of the many wonderful cooks that have collaborated with us over these first few years.