What Happens Behind Bunker's Restaurant kitchen
I started to make gnocchi when i was 8 years old with my granmother. Since then i’ve never stop it because it means a lot to me, my roots my family and my future too. This time i made the classic version to eat with duck ragu’ and cherries. I’m ready to eat it!
Always thinking about new dishes, new combinations of flavours,combining italian roots with some of the best spanish products. For us, spot on! Iberic chicks with cannonau wine, green cheakpeas hummus challote and figs Muuuuy bueno