From Farm to Table: The Flavor Born of Commitment

At Restoledo, we believe that every dish tells a story. Not just of taste, but of commitment, territory, and a vision for the future.

That’s why we launched From Farm to Table in 2024, a project created with a clear mission: to connect what we serve in our restaurants with sustainable, local, and regenerative agricultural and livestock practices. One year later, in 2025, the project is not only alive — it’s bearing real, delicious fruit that our guests can already enjoy.

At Las Morras estate in Gálvez (Toledo), we grow and raise our food in harmony with nature’s rhythms. No synthetic fertilizers, no pesticides. We use rotational grazing and crop rotation, returning nutrients to the soil and treating every corner as a living ecosystem.

The result? Fresh, flavorful, and low-impact ingredients that are now an essential part of our culinary offering:

• Casa Bernarda Organic Extra Virgin Olive Oil, cold-pressed and full of character from the Toledan soil.
• Black Manchega Lamb, raised freely with a flavor as genuine as its origin.
• Seasonal vegetables, carefully harvested, following the natural calendar and free of intermediaries.

Our mission goes beyond ingredients: we aim to offset at least 50% of the CO2 emissions generated by our hospitality activities, reduce our ecological footprint, and offer a dining experience with true values.

Eating well and doing good are not separate paths. At Restoledo, they go hand in hand. From farm to table.

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