Sustainable Gastronomy Day emphasizes the need to focus the world’s attention on the role that sustainable gastronomy can play. It also reaffirms that all cultures and civilizations are contributors and crucial enablers of sustainable development. The set of dishes and culinary uses of a particular place is one more expression of the natural and cultural diversity of the planet.

Chef Cristian Morera Leiva is very clear about the concept of sustainable gastronomy, in his restaurant Katú he combines the legacy of the Costa Rican indigenous culture, the local economic development, as well as the protection of the environment.

We went to visit him for tasting the delicious menu, we also knew the details that make this restaurant an example on sustainability to follow: