Monday 28th of September, 2026

Restaurante Ansils, Anciles

From Field to Table: Botanical Interpretation and a "Four-Hands" Culinary Collaboration

Nature, botany, and haute cuisine merge in a unique, immersive gastronomic experience. Restaurant Ansils joins forces with Kike Gallardo (*El Herbario Comestible*)—a biologist, chef, and former member of the team at *El Celler de Can Roca*—to offer a three-stage experience that creates a direct link between the natural landscape and the plate.

The day begins with a guided botanical interpretation and foraging walk around Anciles. Afterward, the gathered species will be analyzed and classified, leading into an exclusive "four-hands" tasting menu—co-designed by Iris and Bruno Jordán alongside Kike Gallardo—that highlights the region's rich plant life.

Experience Structure

Botanical interpretation outing: A guided walk to forage for edible wild species in the area surrounding Anciles.
Workshop and classification: Return to the restaurant to organize, identify, discuss, and taste the gathered ingredients.
Foraged-ingredient meal: An exclusive "four-hands" tasting menu prepared by the Restaurant Ansils team and Kike Gallardo.

Event Details

Activity type: Botanical interpretation workshop + tasting meal paired with local botanicals.
Hosts: Iris and Bruno Jordán (Restaurant Ansils) together with Kike Gallardo (*El Herbario Comestible*).
Focus: Botany applied to cooking, sustainability, and foraged ingredients.

Price: €120 per person.
Reservations and information: contacto@restauranteansils.com 

Why join this experience?

Learn from an expert: Discover edible wild plants with Kike Gallardo, a biologist and researcher exploring the connection between science and cuisine. A 100% participatory experience: Become a forager for a day and discover the journey an ingredient takes from the meadow to the table.
Regional haute cuisine: Enjoy a unique "four-hands" tasting menu at one of the valley's premier restaurants.