Seasonality and territory give us unique products in the place and in the moment we live. The kitchen is the privileged temple to rewrite their role and then taste them on the table playing with the simplicity of available ingredients. Triestin Carso offers wild and aromatic herbs of all kinds, our Chef plays with smoking and salting methods, plans and analyze the seasonality of each product, researches and enhances poor fish type in order to elevate them to unique flavors, uses the most environmentally sustainable products and enhances the lesser known cuts of meat. At the Cardo Restaurant, everything that is wonderfully common, without receiving the right importance, is exalted and brought to obtain unique and unmistakable flavors. Just as the thorny Carso cardi.