The environmentally friendly ethos of Parador Resort & Spa, extends to the food that we prepare for our guests. Chef Alejandro has introduced microgreens into the hotel’s menus – sourced from a unique greenhouse that he and his team of agricultural experts designed and built right here on the property. The greenhouse is hermetically sealed against pests and predators, and contains organic seeds planted 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 eight 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.
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