La Sucursal restaurant begins a new stage under the kitchen direction of its new chef, Fran Espí, promoting a kitchen where the flavor together with the excellence of the product are the defining elements. Like Miriam de Andrés, Fran bets on fish from the fish market and vegetables from the nearby garden, as a fundamental part of his proposal. His influences from traveling around the world, together with an elaborate technique, accompany our gastronomic menus, where he highlights the products of the area, such as fresh fish from the fish market and vegetables from the garden.

In Fran’s words “the landscape that surrounds us inspires each one of our creations. The technique allows me to translate our environment into a succession of bites that transport the diner to our magnificent territory. It is also a small tribute to Loles Salvador, since I had the great fortune to work with her”.