The team is now putting the finishing touches on its restaurant at number 6 Bruno Solano Street, in the heart of the Aragonese capital's university district. Luis defines the new gastronomic concept as follows: “A place where the focus will be on the produce, with a modern feel, but without losing the essence of tradition.”
EVERYTHING HOMEMADE AND LOCAL PRODUCTS
The focus on produce and home cooking will be one of La Taskería's defining features. “We don't believe in frozen food,” Luis admits. “We make everything ourselves, including the sauces, such as the bravas sauce.” This philosophy will shape their kitchen, where they will seek to highlight local products and dishes prepared in-house.
Some of the best-known dishes they have brought from Biel to Zaragoza include venison croquettes, ham croquettes, homemade patatas bravas, homemade Russian salad, stewed beef cheeks, one of their signature dishes, as well as cannelloni and venison stew.
96 KILOMETERS APART AND A NEW CHAPTER
Luis is approaching this new chapter with experience from having already run his own business in Biel, so he knows well the difficulties that accompany any beginning. “They are all difficult,” he acknowledges. However, that does not mean he is facing the opening in Zaragoza with fear. “If we do it as well as we did at the other place, we have nothing to fear,” he says.
Their journey has also been accompanied by various accolades. “We had Repsol Soletes, appeared in the guide and received Horeca awards… Now we have lost all that with the move, but we hope to gradually recover it,” he explains. The move to Zaragoza thus marks the beginning of a new chapter, with the aim of once again finding a place in the gastronomic scene and regaining the recognition achieved in Biel.
