Grilled fresh meat and fish grill and traditional rice dishes and stews in La Pobla de Vallbona
It seems that way at least. We need to be a little more connected with all of you and to do this we are going to try to make some changes to our website so that you can be up to date with the weekly menu, the current wines and those we add, our visits to wineries and our relationship with the great winemakers and winemakers... In short, keep you well informed
We will remain closed from July 2 to 9, both inclusive. In nothing we are with you again
After the well-deserved break we are back with you, with more enthusiasm, with new products and new dishes so you don't get bored. We have traveled a large part of our territory looking for that higher quality product that makes us unique and we bring it to you. From today we are with you at the usual schedule.
Well, nothing that we leave you for 15 days. That the body asks us and we close for vacations until next August 24.
Have a good August everyone. See you soon
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.