The idea had been on their minds for some time when they finally decided to take the plunge and start their own business. As with any new beginning, there were doubts. “At first, we were uncertain about whether the business would work,” Francisco recalls. The answer, however, did not take long to arrive: “The beginnings were quite promising.”
Now, 15 years later, they continue to run Contigo Pan y Cebolla with the same enthusiasm as at the beginning. The restaurant is located on Telesforo Peromarta Street. Their organization is simple: he takes care of everything related to the dining room and customer service, while she leads the kitchen.
Contigo Pan y Cebolla’s decor. Photo: Pilar Álvarez
However, they have noticed changes over the years. Although they continue to open their doors to the public from Monday to Saturday, Francisco acknowledges that he is “constantly busy and thinking about things related to the business all day long.” Even so, he says it is worth it, as he cannot imagine himself anywhere other than the hospitality industry. “I don’t find it hard because I love it. I wouldn’t want to work in anything else because I like being in direct contact with people,” says the front-of-house manager with a laugh.
FROM MIGUEL HERNÁNDEZ’S POETRY COLLECTION TO THE RESTAURANT’S NAME
The restaurant’s name comes from Miguel Hernández’s poetry collection “Nanas de la cebolla.” “The meaning is a bit like in sickness and in health. I will be with you, even if we have to eat bread and onions,” Francisco says proudly.
The meaning is a bit like in sickness and in health. I will be with you, even if we have to eat bread and onions
Literature has a presence in “his temple,” as the restaurant has books on its shelves, symbolizing the owner’s passion for reading.
Inside Contigo Pan y Cebolla. Photo: Pilar Álvarez
A MENU WHERE VEGETABLES “FLY OFF THE MENU”
Francisco Miguel maintains that what makes the restaurant different is the combination of traditional and avant-garde cuisine. “Our menu ranges from vegetables to more comforting dishes cooked in a pot and typical winter fare,” he says.
Although the menu changes every week, the offering always follows the same pattern. “We always start with vegetables, which are what sell out fastest from the menu,” the owner says. The idea is to combine the familiar with more contemporary offerings on the same menu.
Passion fruit sorbet at Contigo Pan y Cebolla. Photo: Pilar Álvarez
And when it comes to the restaurant’s signature dishes, the first one that comes to Francisco’s mind is octopus carpaccio with beetroot ice cream, truffle, Parmesan and foie risotto.
Even so, although they continue to keep everything going, they acknowledge that life has changed since they opened and that rising ingredient prices have been noticeable. That is why, they explain, “You have to think carefully about how to create combinations so that things can be more affordable.”
“There is no secret beyond treating people the way we would like to be treated. Listening and being attentive”
A PROFESSION THEY CONTINUE TO LIVE WITH PASSION
At Contigo Pan y Cebolla, good service is one of the secrets of their success. “There is no secret beyond treating people the way we would like to be treated. Listening and being attentive,” Francisco explains. In fact, he points out that if you come to the restaurant with a worry or a problem, it inevitably fades away during the meal. To provide that personal service, he says it is “essential to have people who meet the restaurant’s standards.”
