The journey of every dish to your table
Up here at 2400 metres, nothing is easy: every ingredient has to be chosen, transported, respected.
At 2,377 meters, deep in the heart of the mountain, where the air grows thin and legs arrive tired but happy, there's a kitchen. Not just any kitchen, but a daily challenge. Here, nothing is comfortable: every ingredient must be chosen, transported, and respected. We could settle, but that's never been our path.
We asked ourselves:
Is it possible to bring true quality to 2400 meters?
Without betraying the simplicity of the refuge, respecting the mountain and its rules?
At first, they told us it wasn't worth it. However, we then considered the small producers who prioritize quality as a matter of course. They gave us the motivation to begin our journey: between research, phone calls, helicopter flights, and overflowing backpacks. Up here, nothing happens by chance.
But getting the food here is only half the battle .
The real challenge comes later: preserving it. We can't afford excess or waste. Space is limited, as is energy. We have refrigerators, sure, but we can't always guarantee mozzarella, fresh pasta, yogurt, or ice cream.
Aperitif with a View
We're not a city restaurant, though the welcoming feel of the refuge makes visitors forget the challenges behind the scenes.
And we challenge you to find any other restaurants with a panoramic terrace like this.
Nobody loves
wasteful
And neither do we:
Every ingredient you'll taste at Granero has been lovingly brought up here, traveling on someone's shoulders, inside a small wheelbarrow, or even flown in by helicopter.
You don't joke with good food.
