The Lluerna restaurant in Santa Coloma de Gramenet, held since 2013 the star of the prestigious guide, the only outside the Catalan capital
Eco leek confit with roasted onion juice under a layer sprinkled with bottarga and bacon. That is the recipe that makes up the only Michelin star in the metropolitan area of Barcelona that escapes from the Catalan capital. A varied menu of all the Lluerna Restaurant in Santa Coloma de Gramenet, serves its customers every week since before the grant prestigious culinary guide him in his 2013 edition an award that has kept every year and also retain this 2016, it was learned a few days ago.
“We are a Michelin star atypical” admits the chef Victor Quintillà responsible business with Mar, agronomist with the restaurant and sharing life. The restaurant, located in a quiet area just steps from the oldest part and central Santa Coloma and the Major church, has eight tables and seats about 30 people, but the service is usually around the usual 25. ” In general, everyone asks one of the menus, and each eat 10 dishes. Given this, four or five people are noticed: are 40 or 50 more dishes to cook, “says the ‘wizard’ of Lluerna.
The view is, dimensions and welcoming atmosphere, like a small family business were partly -and still is, to make this restaurant special title that shares with other with dimensions and capacity much larger staff. And the template Lluerna began his meteoric rise with just three workers, a number that in recent years has grown to eight.
A path lunch menu at Michelin
The ride to renew for the fourth time Michelin star has not been short, far from it. Victor adventure and Sea began 15 years ago with a bar-restaurant that were expanded over time and served classic but lovingly prepared lunch menu. The kitchen was his passion and always endeavored to differentiate and innovate. Michelin asked them to include them in your guide and took seven years to receive the Star, but never seek. “I never thought, fell out of the sky”. Never better said.
“Once you’re inside the guide, you know you can come inspectors, and actually come several times a year but you do not realize until they have paid,” explains Quintillà. “People think it’s easy to distinguish them because they come alone, but the fact is that many people come to eat one every day to restaurants like ours. Sometimes, if you want to see the kitchen, identified after the banquet is over, “reveals. “Ultimately, our idea is to have everyone happy, treat everyone as if they were inspectors,” says the chef.
Philosophy and humility Lluerna unchanged. In fact, the price of the card has not risen one euro for four years, although the increase of diners has been remarkable and has allowed them to evolve as a business. They admit that the Star is a “speaker” to put you on the map if you are outside Barcelona, but do not condition their customs Guide. “So far, our kitchen block your criteria, without more,” says Quintillà.
What does a restaurant like this in Santa Coloma?
It’s a question that made them more than once to the responsible place. Interestingly, it is a question posed, say Victor and Mar, the neighbors of the municipality, but not outsiders. 90% of customers are not local Santa Coloma, but Barcelona and surroundings. “The internationalization of Barcelona pushes many quality restaurants but where they can continue meeting in Catalan, for example, and not in English or French. And we are one of the closest they have left, “said the master of the Colomense kitchen.
Raised in the neighborhood of the Fund, both responsible for Lluerna is extremely rooted to Santa Coloma and consider their neighbors should believe the potential of the city, a gastronomic level, in this case, but also in other areas. The commitment to local, so native, is also one of the pillars of the restaurant. This is evident, for example, keeps close collaboration with the Campus Quintillà Food Torribera of the University of Barcelona, a study center where he usually participates through classes and workshops, and looks like a huge bonanza for Santa Coloma.
Beyond affinities with institutions or projects, Lluerna builds on ecological products and proximity your kitchen. Serve Alella DO wines and work with four Maresme farmers to those who ask them specific and differentiated products such as white aubergine, a peculiar vegetable that found some years ago and testaron for months before serving the dish. Every time you give to something, charge a crop and are committed to purchase 100%. “We must concentrate on the quality growing; if we are not careful the product of our land, no one will. They take their chances for you and you must also bid “argues Quintillà who takes refuge in his letter to speak loudly proximity Product: environmentally leek confit with roasted onion juice under a layer sprinkled with bottarga and bacon, a plate whose origin does not exceed the 5 or 10 kilometers radius. And that is worth a Michelin Star.
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