Former teacher at the Japanese Macrobiotic School, our Chef Mamiko has worked in famous establishments such as Chez Panisse (California) with world reknowned chef and pioneer of the ‘Slow Food Movement”, Alice Waters, Sayuri Healing Food (Ubud) & Purple Valley Yoga Retreat (Goa).
OUR MENU GUIDELINES
1 – All our food is vegan and gluten free
2 – 20% of our vegetables come from our own organic garden
3 – We use homemade coconut milk
4 – We do “activate” our seeds & nuts as well as our rice, which increase their nutrient value.
5 – We use superfood in all our smoothie drinks & bowls, and across our menu
6 – All our desserts are raw, which enhances its taste and nourishing value
OUR TEAM
Carlota cree que la nutrición es una herramienta imprescindible para hacer salud.
En un mundo dónde la exposición a factores de riesgo para nuestro cuerpo está en creciente auge, es necesario cuidarnos por dentro para impactar de manera directa en el fuera. Esta premisa la ha llevado a abordar la nutrición desde una mirada holística.
Motivada por su inquietud de explorar campos muy diversos, ha ido enriqueciendo su conocimiento con un único objetivo: mejorar la calidad de vida de las personas. Su formación es un amalgama compuesto por tres grandes pilares: la nutrición (Diplomada en Nutrición en la Universidad Ramon Llull y experta en nutrición celular), la ciencia (Licenciada en Ciencia de los Alimentos) y la cocina como chef y fanática de la gastronomía de todo el mundo. Para ella, no solo basta con plantear dietas y menús, su motivación principal es entender a las personas y trabajar la alimentación junto con el alma.
Carlota conforma su receta personal con la pizca de sal que le aporta el mar, la dosis justa de disciplina que el deporte le ha inculcado y todo salteado con la pasión por el yoga, los viajes y la gastronomía.
“El microbio no es nada, el terreno lo es todo”. Claude Bernard
One day Rita tried raw food and life acquired other colors.
And now its goal is to show people that healthy food can be beautiful, not boring and good to taste.
After all, food is one of those important aspects of our life on which our longevity, appearance, and most importantly – the state of mind depends. We are what we eat. We are what we think about.
Her attitude towards cooking is it’s all about spices. We eat with our eyes, we eat with our noses, we eat through memories. It is very important to combine spices skilfully and you can turn upside down any dish.
It is necessary to give people the flavors to which they are accustomed. In doing so, use other products and techniques.
(Avoid heat treatment and products of animal origin)
The decoration of the plates is also part of the art. A dish is a canvas, and everything else is a paint.
After the school SOL, Being a fan of gatronomy and healthy eating, Rita graduated from the academy of Mk. She tries to combine these two directions: vegetable nutrition and the art of fine cullinary.
Rita says: “Every time, inventing a new recipe, magic happens. Isnt it magical: combine several spices and vegetables to turn them into works of art with a game of flavors and colors.”
PRESS RELEASES
El eossima gnihil id miliquisqui con repe sae rendige nectur, secae prae sa voleni
A que quia cones nusdaesciis repreiunt alique providi sitionseque comnim senis
A is alit quatetur re essinime nus, enet labo. Pa sum, abo. Itatur simusdandae
Parciae si cus et andis arum eos plibusdae pra eiusam arunt a eos es asi omniae.
OUR LOCATION
Terra is on the main street of a coastal town in the south of Lombok called Kuta Lombok. This island is between South East Asia and Oceania. It’s a tourist destination frequented by people from all over the world who seeks tranquillity, well-being, new experiences and a connection with nature.
CONTACT US
Open daily 8am-9pm, closed on Thursday
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