The first to reach this old industrial warehouse in the neighborhood of Les Corts In Barcelona, it is Sergi who carries a bag of freshly made croissants for the whole team that in a few minutes will be starting to prepare the lunchtime meals. It’s 8 am. The first thing we see is the cocktail bar at the entrance. Then a large nave that is a central kitchen, surrounded by tables. “we grew up in a kitchen watching our grandmother Catalina cook, we didn’t want a restaurant with a kitchen, we wanted a kitchen with a restaurant “. So diners see how the dishes are cooked and prepared. I have time to walk around, before preparing the connection, and Sergi explains to me that there are several kitchens, several areas where each of the elements of his recipes are manipulated. There is the one that prepares the sauces and the “funds”, the broths. Another for vegetables, fish and another for meat. In one of these kitchens, the R&D kitchen, which is also integrated into the central part of the warehouse, we do an interview. Javier del Pino asks them how the COVID-19 crisis has treated them.
The restaurant is prepared with all security measures and protocols, Javier Torres says that they have not received a very high bill. But they know that the sector has gone through it and is going bad, very bad. In their restaurant, they practice what is now called use cooking. But, following the teachings of Grandmother Catalina, it is that at home nothing is thrown away. They even use the remains of the kitchen to compost and collaborate with the neighbors in an urban garden, which is on a plot in front of the restaurant. You can’t be more of a rollator than these two brothers, twins. Not surprisingly, Grandma Catalina always said that they were her “two heavens.”