In this matter, we could waste ink jets if instead of communicating electronically we did it the old way, that is, with paper and pen.

Since we got into this beautiful but complicated restaurant business, we made the proposal to bet on maximum quality in all aspects of the company. From what can pass unnoticed the most, the elements of the toilets -hand dryers, faucets, automatic soap dispensers, etc.- to the highest technology in kitchen machinery -automatic ovens, automatic fryers, high-pressure fryers, etc.-

Obviously, after all the above, how will the raw material with which we make our dishes have to be? We believe that the answer is clear and can be summed up in three words: QUALITY, QUALITY, and thirdly, QUALITY. And, in these times when low prices prevail, how can we achieve it? Although the commercial of a distribution chain said, “quality is not expensive”, as we all know, the concept of expensive or cheap is very relative. Is 100% acorn-fed Jabugo ham expensive? It is clear that it is an article that, although most of the beings on the planet are passionate about it, it is not suitable for all pockets. Are there other hams cheaper than this one? Yes of course. From fodder-fed Iberian hams -there are a variety of them- to white pig hams cured by injections of brine into the muscle.

This example helps us to express that in this case of the ham there is an abysmal difference in price and some of us find the same difference on the palate. And if we go further, there is also one difference in terms of the quality of nutrients, especially fats.

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But in addition to talking about quality directly applied to the palate/pocket ratio, we must also talk about quality in terms of nutrition, which actually, is the most important thing. Eating foods fried in sunflower oil is not the same as eating foods fried in virgin olive oil; neither in the mouth nor in the body. Attached link for more information, click HERE:

Logically, we look for our suppliers from the closest to the furthest, being practically 99% of the supplies from Spain. Most of the fish comes from Cádiz coasts, although we also receive certain products from Galicia and the Basque Country. The crustaceans are generally supplied from Huelva, although we also get scallops and mussels from Galicia.

The meats, depending on the animal and the breed, come to us from different parts of the country. Galicia, Extremadura, Madrid in terms of beef cattle, Andalusia and Extremadura in terms of porcine cattle, lambs from Castilla-León, and chickens from Seville. From all these places, the products that we acquire are the top within the different sectors and groups.

Cold cuts from Huelva and León, Catalan sausages from Bajo Ampurdán,…, our duty is to inform our future clients about our plan, about the guarantees that they will have with our food; those who are customers already know.

And finally, we’d like to inform about our fried foods. For them we exclusively use extra virgin olive oil from Córdoba. And finally, we’d like to inform about our fried foods. For them we exclusively use extra virgin olive oil from Córdoba. As previously indicated, the nutritional contribution is excellent compared to oils extracted from seeds or other vegetables in which chemicals are used to get the oil from the inside; The same is done with NON-VIRGIN olive oil. In addition to this, the EVOO of the Picual olive variety can reach 180ºC without breaking the oleic acid chains, while if other oils are subjected to these temperatures, their composition is altered, causing that the oil becomes unhealthy.


This is another chapter of the “blind” issues (they are not seen although they are supposed) of a restaurant, we give it top priority, and especially in the kitchen. Guaranteeing our clients the cleanliness and hygiene that exists in absolutely all our processes is, in addition to a way of life – ours – a guarantee for our guests. We put upside down the kitchen after each shift to do a thorough cleaning.

Not everyone can confirm this attitude And this, in addition to being our modus operandi and being mandatory in the national territory, costs money. Failure to do so is a “deaf” way of being cheaper on the price list Having one or two workers less and/or using detergent products that are not approved and authorized for this purpose causes the company’s general expenses to drop considerably.

Would you prefer to pay less with the risk of eating food with questionable hygiene? I certainly not. This is a very important subject.

And this also applies to our dining room, bar, terrace and toilets. And of course, the same policy is applied in our FOOD TO GO division. The products are carried by our staff, on vehicles of our property, with all the guarantees of cleanliness and organization. Have you ever noticed when you go down the street and you come across a delivery man how dirty are the backpacks where the food goes? It looks to me that it is a simple rule of three.

And finally in the hygiene chapter I am going to tell you something about the pest control at our facilities. It is well known that insects can enter our premises in two ways: crawling or flying. Crawling insects are much easier to exterminate than aerial ones. The solution is in principle simple. It is enough to put traps / poison for insects which usually gives good results, of course, hiring qualified companies and doing the control monthly or when we think it is necessary.

Flying insects are much more complicated to exterminate. It is necessary to have mosquito nets and devices for their attraction and subsequent elimination. We achieve this in the kitchen, although we obviously have many more problems in the dining room, bar and terrace. If you want to know more, click here:

As previously stated about the cleaning of the entire restaurant, in terms of pest control, more expenses, another nibble to the final price.