Batea

Nothing wasted, everything learned

At Batea, each day begins with what the sea offers – not just the prized species, but the overlooked and abundant too. Vegetables come from nearby organic farms, with peels and trimmings transformed through fermentation. Knowledge flows both ways: the team trains regularly, visits producers, and deepens its understanding of every ingredient and the people who bring it forth. The result is a kitchen with as much curiosity as care – and a work culture shaped by fairness, flexibility and constant exchange.