Description

We have been cooking with enthusiasm for 24 years, the same one that pushed us to open the doors of Ginjoler food and desserts at the turn of the century and millennium
Our philosophy is based on two premises: the temporality of raw materials and producers.

We love, search for and serve fresh and seasonal products, because, only when they are at the optimal moment of maturation, can we extract all their spirit from them and fix it in our recipes.

We make known our gastronomy and in this way a bit of our culture, our customs and our history. Gastronomy, the act of eating is a very important thread when any type of event is held, it is a way to socialize and expand knowledge, both on a personal and professional level.

In this way I think we have a very important role for MICE tourism.