We try to support local business, by getting a large part of our produce from famers close to our restaurants. Thus, we connect these local farmers with the community
Whenever it is not possible to guarantee local produce, we ensure that the products are national, quality, respect the environment and help to develop rural areas
We work hand in hand with our breeders and ensure that all the proteins you will eat at Begin will be Animal Wellbeing, except the Plant-based ones of course :)
Local and organic produce
Most of the plant-based ingredients used in our dishes are harvested and collected by local farmers in the surrounding areas of our restaurants
Whenever this is not possible, due to climate conditions or more endemic ingredients, we try to ensure that ingredients which are not local, are at least national and are grown in plantations that respect the planet and which maintain a balance with their environment. The most important thing for us to guarantee the quality of our products and work hand in hand with our farmers to connect the best products with the communities around our restaurants.
Since starting this project, we realised that we didn´t feel completely comfortable with the production processes in the animal protein industry.
Therefore, we have ensured that all the non-plant proteins you will find at Begin, without exception, comply with the guidelines established by WOAH on Animal Wellbeing regarding freedom and correct feeding based on grazing.
The clothing worn by our staff is created by Top Manta, an initiative that is committed to solidarity and human rights, helping people at risk of exclusion. All of this is done with recycled and sustainable materials, as well as artisanal processes.
and vegan winess
Almost all of our wines are vegan and organic and come from local producers.
We ensure that dishes form part of a healthy and balanced lifestyle. To this end, we have worked hand in hand with our nutritionist and with suppliers who provide us with natural ingredients.
Almost all of our crockery is handmade. The plates have been customised for us in Almería and Alicante, and the glasses were created by craftspeople who have produced them with utmost care and detail.
To build our restaurant we contacted suppliers from nearby, as well as a master maker of “Fallas” (fallero) who was responsible for building the structure.
All members of the team, both management and office staff, spend 3 days in the kitchen and/or on service in the restaurant before starting their position in order to emphathise with and understand the work of our colleagues.