We interviewed Claire and Adrien Sage, in charge of the brand Ofyr. Ofyr is a new way of cooking and grilling in the open air with an impressive barbecue. The stove of the barbecue, in the shape of a cone, radiates heat onto a large surface, so it can be used outside all year round.

A restaurant

La Central, from the chef Virgilio Martinez, in Lima. For its creativity, the relation of the chef with nature and the possibilities it offers us, the impressive techniques in the preparation of the dishes, and the reflection the experience gives us — full of emotions about the harmony of life.

A dish

Cuttlefish with peas. A dish made perfectly by our grandma that we used to eat with the whole family some Sundays, which mixes products of the sea and the land, a characteristic aspect of our motherland, the Empordà.

A product

A sea urchin. An ancestral and healthy seafood that figured out how to adapt itself and that gives a great tenderness, behind its old-fashioned aspects.

A drink

A sip of Valentia. A natural wine from Carinyena Blanca, made by our great friend Salvador Battle of the Cosmic Vinyaters winery, for its energy, freshness and complexity.

If you were to invite us to dine at your house, what would you cook?

It depends on the season this dinner is held, but I would cook something special, mixing recipes from the region of the dinner with products that we’ll select with Diaita Hedeos.

Photo courtesy of Ofyr