Behind Baldío lies twenty-five years of history, the sum of the combined experience of Arca Tierra and Silo London, each from their own communities and latitudes. Both unite their trajectories to evolve into Baldío

Baldío is a paradigm shift in the way a restaurant operates. It’s a commitment to nature, an optio that stands as a beacon of sustainability in the restaurant industry, embracing zero waste and circularity principles. The driving force behind this initiative is to move towards a promising future by implementing ancestral and contemporary processes and knowledge. In nature, everything is reintegrated into the flow of life. Just as vacant spaces challenge established urban order, resisting efficiency and profitability, Baldío’s gastronomic proposal focuses on practices that go against the current: against daily haste, the pauses of the seasons; against irrational land exploitation, agroecological processes; against anonymous mass production, the visibility of farmers; against indiscriminate waste, zero waste.

In the words of Lucio Usobiaga, founder of Baldío and CEO of Arca Tierra, “a restaurant can be a vehicle for ideas, health, restoration, and culture. We want to join from our trenches a movement that seeks to open new possibilities for inhabiting this planet. Life possibilities that grow at opportune moments, an example of community and syntropy.” In this sense, Baldío is an experience that takes us back to the future of food. A demonstration that it is indeed possible to feed ourselves without compromising the planet’s health.