Honest Food, Healthy Pleasures
My Philosophy & Values
From Childhood Passion to Crepería del Sol
My passion for cooking began when I was a child, and after 25 years in hospitality I followed my dream and opened Crepería del Sol. My kitchen brings together Nordic traditions from my Danish/Swedish life, the French crepes I fell in love with on childhood holidays, and the vibrant produce of Andalucía — a place I always hoped to call home. I love foraging and developing high-protein, wholesome recipes. Nutrition and local ingredients are at the heart of what I do because I believe food should make you feel good — body and soul.
Healthy Pleasures, Redefined
What excites me most is turning guilty pleasures into healthy pleasures. From my gluten- and sugar-free lemon cheesecake with its perfect sweet-sour balance, to my latest project — fig leaf matcha — I draw inspiration from local and foraged ingredients and recipes I’ve refined over the years.
Though classics like Nutella crepes remain on the menu, my true passion is creating dishes that nourish both body and soul