Nature hides an infinity of products that surprise us with their flavors, textures and aromas…

These permit our kitchen to grow day by day.

Since the initiating of our gastrobotanica project, its been constant years of work and investigation in our kitchens recuperating vegetable and giving them gastronomical value.

Santiago Orts begins in Elche the study and census investigation of every date palm that would exist nearby. Rodrigo de la Calle tries the harvested product of Santiago, this marks the beginning of the gastrobotanica concept, which involves the study, recovery, culture and the incorporation of vegetables and fungal products to gastronomy.

The recovery, conservation and possible production project of the date starts with the creation of a garden of female date palms in the antique garden del Cura


An exhausted study begins with a variety of fresh dates that are found in ilicit palms in a garden created for its recuperation.

Also in 2002 another project begins about the study but now its about the citrus trees that are found in Elche and its surroundings. Varieties are studied that are not in use like kumquat, calomodin, cider, mano de buda, dragonfly, lemon pear and bergamot.

The study of performance and development of the citrus, count begins analyzing their polyphenols and seasonality of the plants.


Thanks to the continued census’s and the compilation of gardens of citrus we found almost extinct varieties like poncil lemon and other foreign ancestral or wild like citrus caviar being pioneered once again in their gastronomic use and in the culture of these vegetable jewels .


During this year another door is opened and it hasn’t closed yet the study continues. Vegetables of the desert, hierba de hielo, cordifole, algazul, salicornias, alga de tierra, sparragus of the desert, samphire, etc.


An exhausted study was realized about the components of some vegetables of the desert in functions during their life’s changes. This way a discovery is made about the anemones of land. The Hierba de hielo fruit withdrawing its plant performance from the beginning to its end of their biological life.

This year more study fields are opened around gastrobotanica: herbs and wild vegetables of the environment and the recovery of tomatoes and seeds historically endangered species.

This year Rodrigo de la Calle opens his gastronomic restaurant in Aranjuez, Madrid, where they offer the first degustation menu called gastrobotanica, which include representative plates to our kitchen which had been waiting years to be offered in a gastronomic menu.


The concept of The Clock of Stations where all respect is directed to the life of the plants being it the most important.

This year another green path is opened, studying the ancient gardens of la Ribera del Tajo.

In the fusion frame of Madrid, Rodrigo de la Calle and Santiago Orts make the international presentation of their eight years of work.


Rodrigo receives the award for Cocicero Revelacion, with this award they confirm that vegetable products can be the protagonist in gastronomic menus.


In hand of Antonio Muiños another path is opening, vegetables of sea.

The first Gastrobotanica book is published written by Rodrigo de la Calle in which he claims the season product and the use of vegetable and mushrooms.

Santiago Orts receives in name of Gastrobotanica ,the National Award of Gastronomic consolidating the gastobotanic like the avant-grade gastronomic discipline.

We recover the citrus study opening a new line: the green citrus. It analysis why the use of citrus in its ripening stages.

The study of the alga of the past year brings us to the associate the lichen, the first vegetable of the earth.

The study focuses on recovering all types of respectful cultivation with the environment censoring, collecting and preservation of ancestral seeds on different varieties of vegetables. It begins nect to the Cabrera family, studying different varieties of plants, garden lettuce, legumes, leafy vegetables, strawberries and fruit pipes.


Revolucion #verde arrives to Rodrigo de la Calle’s kitchen. The vegetables take over the menú and the animal protein appear only as a side or a dressing. A personal and unpublished type of cuisine that looks forward to praise the natural product and the fungal.

The implementation of studies on garden vegetable is a success, lettuce tomatoes, courgettes and various fruit flavor recover lost finding and incorporating them into our dishes.


Research canned vegetables starts with opening high gastronomic value.


We are beginning to open our way thru with pickles and fermentation.


The inclusion of calcium lactate has been another big step in helping keep crispy texture to our fermented vegetables adapting flavors to our fermented vegetable products. Acetic fermentation, alcoholic, lactic acid, flavored herbs, fruits, vegetables, legumes, etc. that bring new flavor and textures.

The study of very high nutrional value of some fermented vegetables leads to the study of the products with higher nitrional value of the planet, finding what would be called a new line of work SUPERFOODS.

Installed in the new gastronomic space in Box Art la Torre Hotel, El Invernadero is opened. The magical new project of green cuisine. Where the investigation is focused on continuing with the study of fermentation, for a high performance in vegetables with zero decrease.

With Superfoods, the palet of taste colors and aroma opens. With superfoods we get the gastronomy, taste, emotion and health which go hand in hand. Born the new concept of high healthy rich cuisine and gastronomic value #vegetalia, high healthy cooking.


The mountain is the future study of 2016, lichens, fern, mountain flowers river vegetables, Nature at its highest.

Since early 2016 and after years of study, a new field of harmonized food and fermented beverages based on fruits, vegetables, mushrooms and lichens opens.

Héctor Molina becomes the director of all farm-level studies of “gastrobotany”, he turns into researcher and partner of Rodrigo in the “gastrobotany” project.