Protecting indigenous food varieties
The project consists of maintaining the original ecosystems of the restaurant's region. High-quality fishing has no severe subsistence problems, as its products have great national recognition, which motivates its careful protection and orderly exploitation. 
But because the area is renowned for its excellent fish, other native products have been neglected. These are:
- cereals originating in the area (such as the wheat of the Marina)
- sheep of indigenous breeds (such as the guirra race)
- cultivated and wild varieties of indigenous edible vegetables (such as some varieties of pumpkins, shepherd's raimet, etc.).
Pep Romany, from Pont Sec, collaborates in developing and using these exceptional products in his culinary creations. He has also become a staunch defender of these products, proselytising them because he understands that public knowledge and education in their use is necessary to ensure that they remain available and that they will therefore continue to contribute to maintaining the difference and originality of the flavours and textures of the dishes that include them. These ingredients and these unique ways of using them form the fundamental pillars of the cuisine of the territory make his cuisine unique.
