pandemic!!!. Looks like we're losing the essence, but we're not. It's not about reinventing ourselves, it's about offering what we know how to do and we usually do adapting to this awkward situation for everyone and trying to a burning nail to keep with our customers that complicity that we've always carried.
The Restoration does not need to be reinvented, just adapt to this circumstance and for a defined time, because what we like is that they serve us, enjoy without having to worry about heating, boiling, etc. We don't go to restaurants to boil, bake, or heat in the microhondas. We will enjoy a good meal with an excellent presentation and to inst affect what we have decided to ask for. We enjoy that moment when we are served wine, we are presented with the dish and we dialogue with our company. We enjoy that moment when the service desala asks us and we think, at the moment when the chef tries to evaluate his work and talks to us and tells us the story of the dish, the product or how he has done it.
So make no mistake. In the restoration it is not necessary to reinvent yourself and I personally believe it. Those times will return when we did what we wanted without restrictions and without parapets in the mouth or in the nose. It may take a year or two, but people will lose their fear and begin to distinguish between what is safe and what is not safe.
In this pandemic there must have been a scapegoat and yes, this time it was the turn of the sector that has the most social relations in the hotel and restaurant industry.
Thank you States, for treating us like the leaders of viral transmission. Some have compensated and others like ours at the moment nothing at all. Well, yes, the chocolate in the parrot so we can shut up. We're already going out to claim what they've taken from us. Let's hope it's taken seriously.
And to conclude and in tribute to all the colleagues in the sector, I can only say that MUCH CHEER and a little patience. It's hard, very hard, but we'll get out of this and of course, it's enough reinvention. We don't need to reinvent anything, and of course even less our know-how in the stoves. Don't let anyone try to convince us. We open in your day a restaurant and not a takeaway house, which with all its dignity, have their specialization and professionalism, but does not meet our expectations. If we now have to maintain a takeaway service so that we can give our customers an alternative, but not colleagues, the solution is not to fill this country with gourmet takeaway houses.
That's what it's all about. Keep the tradition. That culinary and gastronomic tradition that has made us evolve as people and as creators.
As in Jazz, in the kitchen you try to explore the maximum development of an instrument, in our case an ingredient or product that is more fashionable. Product is fashionable? We should never have lost sight of the product, let alone ours, the one closest to us. I'm sorry, but globalization doesn't allow us to have a fresh one-day product and in optimal consumption conditions. Either he matured in the box or he caught too green so there's nothing more to talk about.
Well, let's get on with that tradition thing. Let's determine tradition as part of our culture and be clear. Who doesn't remember Grandma's pout or her mother's chicken sauce? , I know that some of you are still too young and when you were little the memories were of another kind. But in the end everything comes back and that is made up of our origins that is why we continue to enjoy both a good steak, a good paella or rice, or a good fish. Pleasures that have become worldly in this circus of food, but that are now the fashion that develops our kitchens. Let us follow closely the tradition and as its definition says in the Castilian language dictionary is: "Doctrine, custom, etc., preserved in a village by transmission from parents to children".
So then, let's maintain good customs and be faithful to our traditions because in some way, tradition is what has made us what we are and we stay alive and well.
Since ancient times, human beings have been interested in fire and even more so in roasting over the fire.
We all love that humillo that comes out carrying the aroma of a good fish or a good steak when we cook it over a charcoal fire.
The fire is part of our life. Everyone has been by a fire talking or watching something cook directly on it, next to it or through a cauldron or other utensil.
As much as we seek to find an equal flavor, none will comfort us as much as the flavor of a piece passed through the embers.
Let's awaken that primitive side that we all carry with us. Let's treat ourselves.
"None like my mother's paellas" or "Like that fish that we ate when we were on vacation in Càdiz, none".
These are some of the claims that we use most when we try a dish and look on our hard drive for that flavor to compare with. But what about the situation we were in when we first tasted and discovered that taste, and the family or friends atmosphere we met?
For opening a thread of opinion about the food we eat and tasting for the various restaurants in the world, what does exist is a resounding statement. Nowhere except where it was given at that very moment when we acquired that flavor, because the taste is learned and stored on our stored hard drive and waiting to be rediscovered again when we try again another taste similar and / or even better fact than the one we remember or worse, which is also given.
With all this what I want to express in this post, is the union of taste with memory. We wouldn't know the same paella the same way being on a relaxed holiday with our family and with decorative memories of when things weren't so complicated for us or we didn't have as many responsibilities and we spent a meal of laughter and joy with our family or friends, who took the same paella with the stress of work eating at full throttle to get back to work or to the kids or the gym , without any détente.
This is what I mean when I talk about the taste of remembrance. To which it brings to our mind that taste, to the warmth of a mother or to be enjoying with friends.
Obviously we will try many of those dishes in our lives, possibly better executed than that of our memory, with more technique or with less, but it will never give us back no more than we want to that idyllic moment when we discovered that taste of remembrance.
Our way of adding value to services is always the rising of the product. We have made a firm bet on the quality of the same.
Meats, fish, rice, stews, ... everything happens to be used in the best of its taste and organoleptic aspects.
Taste, pleasure, nostalgia, temporary retraction are some of the adjectives that qualify our dishes
Personal and direct treatment with our clients is essential. The expression "go in slippers" is our purpose, that is why when entering our restaurant the first thing one perceives is the smell of firewood, homey, it welcomes us as soon as we enter and makes us feel at home, next to the fire . At ease and relaxed. that is our peace of mind and that is how we want our clients to feel.
This has been our history of creating space. A long journey, with its sorrows and its joys. With passion and with a lot of effort. Wanting to throw in the towel and wanting to touch the sky. With love and courage. With the greatest thing one has in life. The family and the friends. Thank you all for everything and nothing. This milestone has marked our lives so much and we will always remember that the only thing that made us go to the end was humility.