BONAMB WILL REPRESENT SPAIN IN THE INTERNATIONAL 2019 COPA JEREZ BonAmb, with our sommelier Enrique García and our chef Pau García, will represent Spain in the international final of the 2019 Copa Jerez. After an intensive day of competition with great national restaurants such as Atrio (Cáceres), Casa Pepe de la Judería ( Córdoba), El Ermitaño (Benavente) and O Camiño do Inglés (Ferrol), we had the honour of being chosen as international finalists by the jury, which we wholeheartedly thank for giving us their trust. First pass Elaboration: Pickled olives, [...]

BONAMB CLASSICS At BonAmb, our origin and our history are very important to us. Throughout our career we have been growing and evolving with our guests and we’d like to thank them for their loyalty by giving them the opportunity to co-create our new menu based on the most relevant classics in the history of our restaurant. Below you will find the proposed list, which one would you choose? Go to our Facebook page and select 2 of your favourite dishes and 1 dessert! #pannacotta #cigalas #chumbera #calabaza #caballa #ostra [...]

ALBERTO FERRUZ AND THE SERVICE As is often said, "each master has its trick", that is why each chef confronts his daily services in a different and personal way. Today, through this interview, we’d like to share with you how our chef Alberto Ferruz prepares, lives and enjoys his daily life in BonAmb. . PRE SERVICE In the 30 minutes before coming to the restaurant you invest the time in... Well, my day starts at 7 in the morning. First I go for a run and then I feed my daughter breakfast. After that, everything is kitchen. [...]

BONAMB WELCOME PROTOCOL There are many ways to receive guests who come to your restaurant, the way to go, the details to show, the guided tour... Of course each house has its own protocol. There are multiple factors that influence the beginning of the gastronomic experience, such as culture, type of restaurant, geographical location, the physiognomy of the place... Our BonAmb serving team, directed by Pablo Catalá, follows our welcome guidelines -before, during and after each service - that revolve around the most important thing for us: our guests. Our protocol has as [...]

RECIPE FOR ESCABECHE OF PUMPKIN In gastronomy, fermentation is one of the most ancestral processes that exists. Many of the civilizations that have passed through our area of ​​the Marina Alta, have used fermentations to create their products or to preserve them for long periods of time. At BonAmb we are committed to the use of this method. Not only for the utility of food preservation, but also to enhance the characteristics of the products themselves. An example of a dish that we offer at BonAmb that has fermentation in its process, is: the Escabeche of pumpkin [...]

ASIAN DANCE AND PORTUGUESE FOLKLORE: CHRONICLE OF A JOURNEY TO ASIA  Part 3 End of the trip In an overpriced hotel in Macau, our three friends are ready for the start of the gastronomic congress that has brought them there. While they wait to be picked up by the organization, they remember the great gastronomic night they lived the day before. One by one they get on the bus that will bring them to one of the most characteristic emblems of Macau: the Macau tower. On the way to the congress they experience a [...]

CHITA IN SIYAO SAUCE: CHRONICLE OF A TRIP TO ASIA Friday, January 22nd 2018, 15:00, 22 hours later, Hong Kong Marine Station. The three travelers are at the harbor pier of Hong Kong. Their faces reflect the weariness by the long plane ride and the various taxi tours to eventually come here, but they retain all the excitement produced by the unexpectedness of the trip. Already during the first steps through this marine station, they discover the dimension of this Asian country and its culture. With great education and continuous respect shown by all the people who [...]

BROTH OF BLACK ROOSTER: CHRONICLE OF A JOURNEY TO ASIA PART 1 Thursday, January 21st, 2018, 5:00 p.m., Manises Airport, Valencia Three travellers that have never met quietly debate about current political, social and economic issues, when in reality they are full of adrenaline and excitement of knowing that they are about to start a great adventure: a five-day trip to Asia. The travellers share the common goal of enhancing the cuisine of the Marina Alta, but each of them is independently dreaming about to achieve that goal. They have different interests, but what they are [...]

CREATIVITY GROWS IN THE SURROUNDINGS After a number of searches, just in front of us we found the important creative and conceptual value to develop and consolidate our model and way of understanding gastronomy, and it was: our environment. That is our great source of ideas, ranging from agriculture, fishing, acting, eating and even the way of living life. And we understood that our restaurant had to be a small window to the world, to make known, in a totally altruistic way, the culinary tradition, the gastronomy and the know-how that has been passed [...]