Inici » A Gastronomic Journey to Hiu: Tradition and Innovation in Cambrils

A Gastronomic Journey to Hiu: Tradition and Innovation in Cambrils

by PREMIUM.CAT
El restaurante más ‘hambre’ de Cambrils ha empezado 2025 con interesantes novedades. L’Hiu (‘Tengo hambre’ en tailandés) sorprende a los paladares más atrevidos con una doble carta que integra a la perfección técnicas asiáticas con ingredientes locales. Esta no es la única novedad que nos ha llamado la atención durante nuestra visita, y es que el equipo de este establecimiento -recomendado por la Guía Michelin y la Guía Repsol- cuenta con nuevas caras en cocina y sala. Entre las recientes incorporaciones encontramos tres (8k, mejor calidad, obra maestra, muy detallado:1.1)

Exciting news in Hiu for 2025

The Hiu restaurant, one of the most renowned in Cambrils, starts the new year with a renewed proposal that promises to surprise food lovers. With a name that means ‘I’m hungry’ in Thai, Hiu masterfully fuses Asian techniques and local ingredients, creating a menu that appeals to the most demanding palates.

The Renovell Team: Emerging Talents

The recent addition of new members to the team was one of the great attractions during our visit. Among the new faces are three former students of the Institut Escola d’Hoteleria de Cambrils: Juan Zamorano and Joel Cayacela as chefs, and Elssy Maria in the dining room. In addition, pastry chef Emma González, from the Villa Retiro Cooking School, joins the Hiu family.

The Leadership of Sergi Palacín

Sergi Palacín, the chef in charge, highlights the impact of this new team on the evolution of the restaurant. ‘We have formed a new group, and this has generated an adaptation process where everyone has contributed their ideas to the new menus,’ he comments with gratitude towards his staff.

Menus With Their Own Personality

The culinary essence of Hiu is characterized by a mix of modernity and tradition, with a strong Asian accent, inherited from the chef’s experience in Thailand. The menus offer two distinct options: one more playful and the other more classic, with a firm commitment to local products.

Local Ingredients and Asian Techniques

More than 75% of the ingredients used come from the region, and the restaurant incorporates Asian techniques such as homemade fermentations, bringing a unique dimension to each dish.

Unique Gastronomic Experiences

The tasting menu, available at €80, is a complete 14-course experience that includes delights such as chicken satay croquette, Tom Kha clams and cuttlefish with Dim Sum meatballs. For those who prefer a more classic menu (€50), you’ll find must-try dishes such as Eryngii mushroom with mint and peanut mince and ‘torrija’ with miso ice cream.

A Key Year for Hiu

Sergi Palacín believes that 2025 will be a year of transition, where new techniques and products will be explored. In addition, the restaurant has plans to participate in the Spanish Chef of the Year Competition and various gastronomic fairs, highlighting its involvement in education at the Gastronomic University of Castellón.

An Unforgettable Gastronomic Experience

Hiu is not just a restaurant; it is a space where tradition merges with innovation, creating a unique proposition on the Costa Daurada. With the aim of surprising and satisfying diners, Hiu positions itself as a benchmark in local gastronomy.

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