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Pedro Hernández (THE DIRED OF FIRE, The Palm) pours all the wisdom of his inclusive cuisine into a book, conscious, regenerative and allergen-free
It all started with a question: Why can't everyone eat without fear?? Pedro Hernández Castillo, chef, The question was raised, tired of seeing families in which one or more of its members had to ask for something different or be cautious about what everyone defines as a pleasure.: comer.
With years of experience in traditional gastronomy, the chef lived up close “the pain and frustration of many allergic and intolerant people”. Parents who couldn't go out to eat with their children, couples ordering separate dishes, people who gave up enjoying themselves for fear of cross contamination…
This is how it was born THE DIRED OF FIRE (THE LLANOS DE ARIDANE, The Palm, with a Sustainable Sun) as an act of rebellion and inclusion, seeing that pain and frustration up close, what the chef talks about, of many allergic or intolerant people. Rebellion against the indifference of the industry. Inclusion towards those who deserve a dish full of flavor without fear.
Hoy, Pedro Hernández Castillo, brings together more than a decade of research, practice and commitment in the book Green and lava, inclusive kitchen, conscious and regenerative, 95% allergen free.
The work is presented as a reference document that combines gastronomy, health, sustainability and social responsibility. The book articulates a pioneering model that demonstrates that it is possible to offer safe haute cuisine for people with allergies and food intolerances, without sacrificing flavor, to territorial identity or culinary excellence. At the moment, he 95 % of the restaurant's dishes are free of the main allergens, an unprecedented figure in the sector.
The proposal, presented in the restaurant San Sebastian 57 from Santa Cruz de Tenerife, It is also supported by a firm commitment to the kilometer zero, organic farming and primal foods. The restaurant works with local producers, Artisanal fishing and local livestock farming, reducing the carbon footprint and strengthening the island economy. In this sense, Green and lava defends a gastronomy that not only feeds people, but regenerates the territory and take care of the ecosystems that make it possible.
Prestige endorsements
The book brings together prologues from leading gastronomy experts, sustainability, nutrition and communication, who agree in pointing out the visionary and deeply ethical character of the model developed in The Palm. National and international figures emphasize that THE DIRED OF FIRE It is not a fashion nor an exception, but a preview of what the restoration of the future will be: more human, safer and more aware.
Recognized with awards and distinctions—among them the Sustainable Sun from the Repsol Guide 2025—, THE DIRED OF FIRE has become a reference for people with allergies, hospitality professionals, gastronomy institutions and schools from around the world. Part of this knowledge is also shared today through specialized training and educational platforms..
Green and lava es, definitely, the story of a way of understanding life from the kitchen. A manifesto that claims that eat well, eating safely and eating consciously are not privileges, but rights. From The Palm, a small island in the Atlantic, Pedro Hernández Castillo sends a clear message to the global gastronomic sector: True innovation is not about adding or excluding, but in caring and including.
