Located in the Sant Gervasi district, the restaurant focuses on modernizing traditional Catalan cuisine. Marcel Pons, the head chef, highlights the difficulty of securing credit for new businesses, noting that without private investors or family help, many projects never see the light of day. The renovation of the premises was the most significant expense, totaling 300,000 euros.
“"The problem is that often the bank doesn't give you money; you either have the help of a private investor or you're stuck."
Despite the high costs of kitchen equipment and licenses, the brothers have already recovered over 50% of their initial capital. The restaurant operates with a focus on staff work-life balance, closing during Christmas and Easter, and offering a streamlined tasting menu designed to be enjoyed in 90 minutes.
