Cal Paradís is nourished by the habits of a Mediterranean diet based on the goodness of the sea and the mountains. An emotional rescue of the cuisine of yesteryear and the intimate flavours rooted in memory, embodied in a local product with the added value of innovation and respect for the natural environment. The gastronomic proposal concentrates an authentic devotion to the use of local autochthonous varieties such as the "roget" bean or the "tomaca de penjar", the origin of a timeless legacy. The commitment to sustainability involves the entire production chain, from the natural fertiliser to the harvesting of a vegetable garden irrigated with water from the cenia to harvest the best organic produce. Cal Paradís works with local producers in the interests of the circular economy, avoiding zero CO2 emissions.  and in the organisational processes a zero residue in the carbon footprint. The surplus produce from the orchards is used to make seasonal fruit and vegetable preserves, and the waste oil is recycled to avoid environmental impact. The boletus edulis and the Valencian truffle come from the forests adjacent to the Penyagolosa and Maestrazgo mountain ranges. His recipe book imprints a pride of belonging to the gastronomic culture of the interior forged in transparency, simplicity and a vital character extemporaneous to hedonism in his eleventh Michelin Star recognition. Obtaining the certificate of efficient and sustainable cuisine awarded by Repsol reaffirms its environmental commitment. His mission in gastronomy is to revalue the natural larder based on a complicit look at the moon, rainwater, wind and sun. The solar panels on the roof are designed to save energy and mitigate the effects of climate change. A gastronomic proposal that respects the values of mother earth, undoubtedly adding to the collective conscience of caring for the planet.