Vegetal nature and sustainability are the fundamental pillars of El Invernadero. Its chef, Rodrigo de la Calle, respects the market product, accepting its temporality and evanescence, and allowing himself to be carried away by the cycles of life marked by the clock of the seasons, obtaining from them their maximum expression. Green haute cuisine, recovery of plant species and respect for the environment are the basis of the chef's gastronomic proposal, awarded with a Michelin star, two Repsol suns and a Green star, awarded by Michelin to restaurants committed to ecology and respect for the planet.