Right from the outset we, the three partners in the project, were clear that the restaurant was a fundamental part of CONSOLACIÓN. We knew what we wanted: an intrinsic link with the surrounding environment, ultra-fresh products and a certain amount of creativity without going overboard. We were lucky, as always, in that we had some fantastic people to help us out in areas where we lacked expertise: Santi, ever present; Nando Juvany (a dinner with him freed us from the physical confines of the kitchen); Josep María Blassi, our gastronomic advisor, a great scholar of traditional cuisine. Once the curtain had been raised, or rather the stoves lit, our first chef Lassad Aurumí, a French-Algerian trained in London who had the not always easy work of implementing the project that enabled us to achieve the cuisine we have today.

With Gonzalo Benavides and Gonzalo Riviere at the helm (pure coincidence that both our chefs are called Gonzalo!), the former a Spain-adopted Argentinian and the latter a Catalan, our cuisine has become what we imagined it would be. 

The three of us were having dinner together two nights ago, sitting at the kitchen counter. There was a silence for a couple minutes and at the end of it we looked at each other and knew then that was one of the most exciting dinners of our lives: because everything was so incredibly good, all the ingredients were in perfect harmony, with each dish steeped in the essence of the Matarraña and because we knew that this time our dream had been fulfilled.