Fourth Night Free
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Chef Alejandro has introduced microgreens into his menus and they’re the perfect complement to the eco-healthy lifestyle embraced by the resort. The chef and his team of agricultural experts built and designed a unique greenhouse — hermetically sealed against pests and predators — where they planted organic seeds into large trays of specially prepared soil.
These mighty micros are watered once in the morning, then carefully treated with 100% organic pesticides and fertilizers, many of which are produced right on the premises. The tiny treasures are ready to be picked some 8 to 10 days later. Among Chef’s babies: arugula, radish, basil, a mix of spicy mustards, edible flowers, grape tomato, amaranth, Mild Mix, carrot, broccoli, Salanova lettuce and more.
You’ll find Parador’s vibrant mix of microgreens at the salad bar and accompanying a tasty variety of dishes.