THE HISTORY
This adventure began in 1994 with the founding of the first FrescCo restaurant.
It was an ambitious project based on the California culture and the Mediterranean diet which featured a top quality, affordable and healthy product. Our devotion to gastronomic variety, healthy salads and the convenience of eating a little bit of everything. After having inaugurated 18 restaurants in Spain, Mónica Mata and the Victor and Jordi Arrese brothers sold the chain to the Eat Out Group in 2005
THE HISTORY
This adventure began in 1994 with the founding of the first FrescCo restaurant.
It was an ambitious project based on the California culture and the Mediterranean diet which featured a top quality, affordable and healthy product. Our devotion to gastronomic variety, healthy salads and the convenience of eating a little bit of everything. After having inaugurated 18 restaurants in Spain, Mónica Mata and the Victor and Jordi Arrese brothers sold the chain to the Eat Out Group in 2005.
They subsequently opened MariscCo, a fish and seafood restaurant with a proposal that was both innovative and classic
However, the nutritional trends and the environmental emergency inspired the Group to undertake a more genuine project
They subsequently opened MariscCo, a fish and seafood restaurant with a proposal that was both innovative and classic
However, the nutritional trends and the environmental emergency inspired the Group to undertake a more genuine project
green·co was founded based on the needs of that time and the expert knowledge of our gourmet cook lover, Mònica Mata
Her expertise in natural foods opened the team’s eyes to plan a drastic change which finally became a reality in 2021. The menu preparation is based on the natural foods that Mònica has mastered at the theoretical and practical level due to her apprenticeship with integrative chefs
green·co was founded based on the needs of that time and the expert knowledge of our gourmet cook lover, Mònica Mata
Her expertise in natural foods opened the team’s eyes to plan a drastic change which finally became a reality in 2021. The menu preparation is based on the natural foods that Mònica has mastered at the theoretical and practical level due to her apprenticeship with integrative chefs