At Bodega Lagarde, the wines are shaped in the vineyard; at Zonda, the menu is decided walking the garden. Each morning, our cooks move through the garden beds alongside the growers and choose, from whatever the season offers, what will reach the table that day. That short walk — from the earth to the kitchen — is the gesture that defines everything we do.

Our garden is 100% organic. We use no agrochemicals and never force crops out of their season: we fertilise with compost made in our own kitchen, rotate the crops so the soil can rest, and let each season set its own pace. What the garden does not give us, we source from local producers who work the land with the same care.

Working this way has its cost: it means accepting that not everything is always available. But the reward is far greater. A tomato picked at the exact peak of ripeness, metres from the table where it is served, bears no resemblance to one that has travelled thousands of kilometres. Seasonality is not a limitation — it is the reason every visit to Zonda is different.

Edible flowers, Andean herbs, winter roots and summer tomatoes are not the decoration of our dishes — they are their starting point. The tasting menu is built around the harvest, not the other way around.

This is also the pillar the Michelin Guide has recognised with its Green Star for the third consecutive year: proof that a sustainable kitchen and gastronomic excellence can follow the same path.