An open-minded and intuitive chef, she is passionate about game and poultry stews and draws inspiration from the traditional recipes of the valley, updating them for the modern palate.

Locally sourced, seasonal produce is at the heart of her work. Her expertise in baking and her mastery of various aspects of sweet cuisine (pastries, ice cream and petit fours) give her technical skills that are evident in her approach to savoury dishes. In the dining room, she works alongside her brother Bruno, who is both the maître d' and sommelier.

She was nominated for the Madrid Fusión Rising Star Chef Award 2024, alongside chef Alatz Bilbao (Bakea), and they secured joint third place – the first time this had ever occurred in the award's history. In 2024, she was awarded her first Michelin star.