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Restaurants where sustainability is part of the menu (and of the kitchen)
2021-06-15T20:50:50.044Z
Perhaps today those chefs who toil between pots have dawned as farmers. Because planting or picking some vegetables can be one of your daily tasks. They get their hands dirty to bring the best to the table. And it can happen to them because they are part of the team of chefs of Eneko Atxa, founder of the Azurmendi restaurant.
Source: elmuldo