In order to understand where we are, the nature that surrounds us, we must be able to understand the products nature offers; we must study today and yesterday and analyse tomorrow. By studying I realise the importance of gastronomy.
To talk of local cuisine would be extreme, my cooking is natural and I like the relationship it creates with what surrounds me, interpreting the products and adapting to them, to distil their essence.
I'm responsible for finding and selecting products as the starting point, for innovating by tracking the unexplored, this allows me to enjoy gastronomy; not forgetting our history but continuously evolving with total freedom.
Aroma. Beauty. Texture, Taste. Define an essential and close cuisine.
The artist Jeff Koons, creator of one of the signature pieces of work in the Guggenheim Museum, Bilbao, as Puppy is, refers to art as something that is not an object, but rather in the mind of the observer.
This same line of thought is what the restaurant Nerua wishes to convey, getting visitors to create their own dining experience, making the means to do so accessible to the diner.
Our language originates in reflection, coupled with innovation, and is transferred to all aspects of the restaurant, integrating the senses.