Architecture linked to the gastronomic experience arises as a direct result of Grupo Aranea's work on art, agriculture, and health. Landscapes, sensory journeys, local production, circular economy, and ecology are concepts that transport us to the place and bring gastronomy closer to an artistic experience that transcends the mere act of eating.

The reinterpretation of these concepts creates edible landscapes , as in the installations developed together with the chef Daniel Frías in Cabo de las Huertas or in the edible gardens of the Green and Biodiversity Plan of Valencia.

The realization of this experimental background gives the restaurants designed by Grupo Aranea spaces where architecture, landscape and gastronomy merge into a single sensory experience, transforming the act of eating into a way of connecting with the territory and nature.