Sustainability, respect for the environment and a careful selection of farmers, breeders and artisans are the criteria behind Xune Andrade's cuisine.
Xune Andrade trained at the Gijón catering school, and then worked with El Celler de Can Roca and Quique Dacosta. He took the decision to move to Madrid and operate a number of projects, but in 2019 he went back to the village where he was born, Lena, to carry out her own project: the Monte restaurant.
Monte, as Xune says, is a personal, intimate project in which the surroundings, culture and tradition serve as a source of inspiration for tasks in each season. After three years, Monte has gained a Michelin star and a Repsol "Sol" award.