There are fewer and fewer restaurants operating on their own in Seville. the Restoration groups It has been expanding in recent years and more recently A new one has appeared With two main characteristics. because Anchoringwhich is called, is the only one … From the Andalusian capital It has a Michelin star and two Repsol starsIn addition to focusing on shedding light on the primary sector.
This is how he explains it General Manager, Eduardo Guardiolawhich indicates to Gourmet that “What we want is the normalization of the primary sectorNot only turbot or hake are eaten at home. We are in the richest fish area in the entire Iberian Peninsula Maybe from Europe. The Gulf of Cádiz is the region with the greatest biodiversity and the greatest number of species, so what we need to do is for chefs and kitchens, with their knowledge and boldness, to appreciate all these products. clearly, We don’t discover anything. We simply take what we’ve eaten since we were kids, put it in the restaurant, and spread it out for dinner every day. Today it is still believed that there is no fish on MondayWhat I’m saying is that if there is no fish on Monday, how can there be on Tuesday? We have to explain to people that there is obviously a fish on MondayAnd we have to explain to them from the start, that this is what we do through the tool of gastronomy, which for us is much simpler and more bearable for the end customer.
In the same vein, Eduardo Guardiola explains that “Now there is a lot of talk about sustainability and kilometer zeroBut we will go one step further. We want to talk about millimeter zero: We want to take the original, because we grew up in the primary sector and speak the same language, and tell it through the tool of gastronomy. What distinguishes us? Simply put, being able to tell the whole story from the beginning, because we rely on the raw sector. We cannot serve this sector better than telling everything from the beginning because restaurants have to operate as restaurants with good service and products, but this gives us added value. This is the exclusivity we aim for. We are a group of five restaurants each with its own identity.. We are linked to the primary sector, especially the fishing sector, because we have our own fish traders and our own fleet of boats. What we want is, through the tool of gastronomy, to be able to tell the whole story, the whole process of origin and the primary sector.
Another partner of Alamare, Juan Luis Fernandez, is from CanapotaJormi is also present to present his vision for the birth of this new group “We are very happy to be able to offer to the community to the institutions, the media and the Seville public what we have been formulating for a long time, which is the union of six companies, five restaurants and a fishmonger, with They are promoting the art of gastronomy or New Seville gastronomy. And to help and do new things for our profession.
They explain the concept that they will try to print with this union: “We have a Michelin-starred restaurant in the group, but it has the same specific weight as the rest of the restaurants, because Al Amari Group does not try to have a common philosophy with different décor, but rather tries to present different projects targeting different segments of the market.even at different times. We have a Michelin-starred restaurant, a brewery, a neighborhood bar, a seafood restaurant, and Tribeca, the mother house and most elegant restaurant in the Tables & Tablecloths collection. As a group, perhaps the differentiation we aim to provide is not the repetition of ideas, but the generation of new concepts. And about, most importantly, uniting all of this with the primary sector of Astaroth, our fishmonger who unites us in the origin of the product.
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