Evarist Miralles

Chef at El Nou Cavall Verd (Vall de Laguar, Alicante)

Evarist Miralles' cuisine is based on local produce, both from the sea and the Valencian countryside.

Trained in kitchens such as El Poblet and Casa Pepa, this chef combines teaching with a more personal project, the restaurant El Nou Cavall Verd. There, Miralles cooks seasonally, practicing a cuisine rooted in the land, where respect for the product and its producers is paramount.

One of his obsessions is the local and regional culinary roots (especially those with rice as the main ingredient), which has led him to collect forgotten recipes and update them with a touch of the avant-garde, without losing respect for the primary flavour of the product.