the Gastronomic news of the week in Seville It came from the hand Ushandu Restaurant. This small business Rosalesone of the areas of Seville, began to make headlines last Tuesday night, November 25, when Jesús Vasquez, presenter of the program … Ceremony, his name was pronounced during the new menu Michelin star. Juan Carlos Ochando walked on stage and accepted the award, wearing the famous jacket in celebration while looking up at the sky.
The dedication was to his mother, who died only one year ago, however From that moment everything fell into place. What was going to be a day of reconnecting with old restaurant friends (Juan Carlos Ochando passed through the kitchens of restaurants like Hacienda Pinazosa, El Campero, Pardal, and Casa Marcial, among others), turned out to be the beginning of “New Life” by Oshandu.
Congratulatory calls and messages They flooded his mobile phone. become News star And requests for Interviews They haven’t stopped yet. But what really made them realize what it meant to have a Michelin star was… Increase in reserves.
Ochando is run by Juan Carlos, in the kitchen, and his wife Elena Pérez, in charge of room service. Manage schedules too. Since Tuesday night The reservation phone keeps ringing. The site has also suffered from an influx of requests To eat at this restaurant, so much so that, for a few hours the day after the news broke, it was down.
It is difficult to find a reservation at Ochando Restaurant
But can you go to Ushandu to eat? The truth is that Now it’s hard to get a table. Something remains, but with a quick glance at the list of appointments scheduled for the coming months, two things become clear: It is almost impossible to find a space on weekends and only a few tables are available during the week.. “I can’t stop answering the phone and browsing the website. Now, moreover, I can tell you that We are practically full until April. Something is left loose if you are looking for something during the week. And in some dinners. “But everything is running out,” Elena Pérez explains to Gormi.
The change here on Tuesday was radical, as Juan Carlos Ochando himself pointed out: “Honestly, our performance was not bad, even though we were in Los Rosales. But it’s true During the week there were times when we barely ate dinner. Sometimes we get zero. The nights, being so far away, were also more complicated. Seeing that everything is practically full for the next few months is a huge joy. We will continue to operate as we have done so far, which is what earned us this Michelin star, but obviously it motivates us to know that a lot of people will come. “We will strengthen the team to provide the best possible service.”