LA FINCA: the green revolution begins in the garden

A self-taught chef, pioneer and benchmark of Mediterranean cuisine, Susi Díaz has been at the helm of La Finca for over 40 years. This restaurant she founded in Elche is now a temple of emotional, local, and environmentally conscious gastronomy. Her cuisine is born from local and seasonal produce—citrus fruits, flowers, fresh herbs, and locally sourced fish and seafood—and is expressed with a natural elegance that combines origin and avant-garde.

With a Michelin star since 2006, three Repsol Suns in 2025, and the Sustainable Sun distinction, Susi has managed to evolve without losing her identity, forging ahead with a revolutionary approach that unites flavor, ethics, and territory. Her presentation, "EN_CLAVE DE SOL. Repsol Suns and the Green Revolution," to be held on Tuesday, November 11 at 10:00 a.m., will address this unstoppable transformation: how the new values of haute cuisine are shaping the future of the sector.

In addition to her work as a chef, Susi Díaz has been a judge on Top Chef, president of Saborea España, and a tireless advocate for sustainability, equality, and Spanish gastronomic culture. At La Finca, her vision not only nourishes the palate, but also the conscience.

Presentation: EN_CLAVE DE SOL "Repsol Suns and the Green Revolution

In her presentation "EN_CLAVE DE SOL. Repsol Suns and the Green Revolution," Susi Díaz will share how sustainability has become the soul of her cuisine. From her restaurant La Finca, winner of three Repsol Suns, she will discuss the commitment to local produce, respect for the environment, and the power of haute cuisine to generate a positive impact. Because suns, in addition to rewarding, also illuminate the future of the planet.