A story of perseverance and culinary passion
Maria Àngels and Lluís Fernández, owners of the renowned Els Pescadors restaurant, were recognized at the Gala de Soles Guía Repsol 2024 for their dedication and culinary career. After years of work and effort, they were awarded for their commitment to the dissemination and consolidation of Cape Creus lobster, one of the area’s culinary treasures.
The impact of the award and the values that define it
The unexpected impact of the award
In an interview, Lluís Fernández expressed his surprise and joy at the unimaginable award. He emphasized that his main goal has always been to satisfy customers and create a memorable experience through his cuisine and impeccable service.
An exciting recognition linked to family roots
Maria Àngels Fernández shared the emotion of this recognition, highlighting the influence and legacy of her parents in the creation of the restaurant. He described the moment as an opportunity to share the rich family history with the world.
Experiences, anecdotes and an unexpected recognition
A bumpy journey full of great moments
Lluís Fernández shared the anecdotal adventure of his trip to the Gala de Soles Guía Repsol, showing his sense of humor and appreciation for life’s experiences.
The unexpected gift that symbolizes the spirit of the restaurant
His daughter’s original gift captured the special essence of Els Pescadors restaurant, emphasizing the importance of family feeling and connection in its culinary culture.
Cape Creus lobster: more than a food, a heritage
The mission to familiarize and share this gastronomic treasure
Lluís Fernández highlighted his long involvement in the promotion and dissemination of Cape Creus lobster, highlighting the efforts to familiarize and position this highly prized gastronomic delicacy.
Demystifying lobster as an exclusive luxury
Lluís Fernández dismantled the myth of the lobster as an exclusively gourmet product, emphasizing its accessibility and the desire to bring it to a wider audience through dissemination and culinary education.
Creativity, art and added value in every culinary experience
Art as part of the restaurant’s history and experience
Owner Lluís Fernández shared how they have integrated art into the culinary experience, bringing added value and a unique dimension to their customers through the collection of postcards that accompany their culinary creations.
The importance of personalized attention and wine expertise
Maria Àngels Fernández highlighted her meticulous attention to detail and emphasis on a personalized experience, along with the priority of perfect pairings between food and wines from her winery.
Adapting to new challenges and trends in the culinary experience
Changes in customer habits and demand
The owners reflected on the changes observed in customers’ consumption habits, highlighting the trends and challenges in adapting their culinary offer to the demands of the current market.
The labor market and personnel management in the restaurant sector
Lluís Fernández shared the difficulties they face in recruiting and retaining qualified staff in the restaurant sector, emphasizing the current challenges linked to the global economic situation and the expectations of young professionals.
The owners expressed their unwavering dedication to providing an exceptional dining experience, maintaining a balance between tradition, innovation and passion for gastronomy. His dedication and loyalty to his family origins have resulted in the recognition and appreciation of his clientele and the culinary community at large.