El Jardín de la Sal. Theme Restaurant

A culinary treasury nestled between the white salts and the black lava.

In perfect harmony with its surroundings, an epitome of how to interact with a Protected Nature Reserve Espacio Natural Protegido, without altering its nature or visual landscape, the El Jardín de la Sal Thematic Restaurant has been open since September 2013.

The young head chef Juan Carlos Rodríguez Curpa has learned to quickly absorb the family, social and cultural legacy that ties the saltpans to the Hernández family, and infuses all the flavours of the values pervading this family business into his dishes.

His motto,“Cocina con alma, sentimiento y corazón”, or “Cooking with soul, emotion and pluck”, is written on one of the walls in his kitchen as a daily reminder. Curpa’s kitchen has become a laboratory for the expansive universe of salt and a testing ground for the new lines of aromatic salts that will soon be marketed. Flor de sal with black olives, baby squid ink, lime, etc., or even the first tests on liquid salts and even the highly popular “Garum”.

Juan Carlos Rodríguez Curpa, studied at the IES Virgen de las Nieves in Santa Cruz de la Palma and gained experience working at the regional Parador. He has a special interest in local products, La Palma cheeses (DOPQ), honeys and particularly fish from the small pier next to the Fuencaliente Lighthouse, which are all featured in his creations. To fully understand, you need only look at his bright eyes and huge smile as he handles not so commercially popular species such as a simple escolar or halibut, beltfish or hairtail, which he can skilfully transform into a culinary delight.

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