About
Each day, the Cibrèo staff eagerly awaits your arrival to share their menus with you.
The kitchen, like the passing of time and the bounty of the earth, is constantly in motion. A skilled chef possesses age-old wisdom in their heart and ventures towards a brighter future. As spring begins and daylight lingers, they delight in seasoning wild cardoon with a touch of lemon, oil, and black pepper. In the summer months, tomato sauce reigns supreme while autumn brings dried fig slices to adorn their creams and shortcrust pastry. And during winter, they fearlessly combat any flu with the aid of cabbage, garlic, and their robust sauces.
