Monastrell Restaurant (Alicante)

Being curious and innovative, she devotes much of her time to researching products that are typical of our gastronomy, such as saffron, a subject on which she is considered to be an international expert and about which explores new gastronomic possibilities.   As an international ambassador and strong advocate of the qualities of extra virgin olive oil (EVOO), she is involved in the OliveToLive project, an oil library that preserves the qualities of EVOO in the best conditions. With the opening of her own workshop, she began her research into bread.  All of her restaurants are supplied from the workshop with bread made with a careful selection of organically grown flours.

She has been a speaker and trainer at different international events and forums, such as Beyond Extra Virgin in Verona and Cordoba, the Gastronomy and Neuroscience Congress in Valencia, FoodandFun in Iceland and The Culinary Institute of America in San Francisco, where she has taught master classes in rice, EVOO and saffron.

In 2013, she received a Michelin star for her restaurant Monastrell, to which she relocated in 2016. In the new Monastrell, the chef has consolidated her career of more than 20 years in charge of the restaurant’s kitchen and opened herself up to exploring the world of rice.

Along with her husband, Pitu Perramón, she owns La Taberna del Gourmet, La Vaquería grill house and the Tribeca burger restaurant, all of which belong to the Gourmet Alicante Group, a food project that was created in 1975 and which is still in continuous evolution.