Brisa de Mestral We have entered the magical autumn season and it comes with a new wind. Mestral  is the final stretch of our 2020 gastronomic journey. It's been a tough year for everyone. We want to offer one of the most affordable menus of a restaurant with 2 Michelin Stars and 3 Repsol Suns, to thank our customers for all the support and affection they have given us during this time. Brisa de Mestral is our new gastronomic menu. An intense tour of the best dishes of our V E N T S season.  Brisa de [...]

BonAmb and Casa Pepa It has been a few days since the first anniversary of some of the best news in our history: restaurant Casa Pepa, in Ondara, joined our family. After much effort, work and passing a confinement through the Covid-19 we were able to reopen the doors of Casa Pepa to the public. The main reason for the union with Casa Pepa was to continue to grow the gastronomy of the Marina Alta and above all continue with the legacy, which the great chef Pepa Romans, began more than thirty years ago. Pepa [...]

Season 2020 - Chapter 2: Ponent The first leg of our gastronomic journey across the Mediterranean Sea has been complicated and turbulent. A global pandemic, national confinement and many hours of work afterwards, we sail back with full wind. Llebeig, our first chapter of the season was very well received by our diners but was interrupted by Covid-19. After our reopening in June, we felt the great affection of all who visited us to enjoy an experience in a natural, relaxed, and exclusive environment. Now we enter the second chapter of Vents, our 2020 season: Ponent. New [...]

Cooking to overcome (IV) - Cream strudel Since confinement began in our homes, we have seen an incredible growth of live streams about food, families spending hours cooking or just people who have been encouraged to learn to cook. This makes us really happy, because moreover, the kitchen serves as social assistance.  We wanted to contribute our grain of sand, broadcasting every week, gastronomic live streams with our chef Alberto Ferruz and other members of our team. The protagonist of this fourth part is sweetness, where our pastry chef Laura García prepares another classic: Cream strudel Ingredients  250g milk.  125g [...]

Cooking to overcome (III) - Tiramisú Since confinement began in our homes, we have seen an incredible growth of live streams about food, families spending hours cooking or just people who have been encouraged to learn to cook. This makes us really happy, because moreover, the kitchen serves as social assistance.   We wanted to contribute our grain of sand, broadcasting every week, gastronomic live streams with our chef Alberto Ferruz and other members of our team. The protagonist of this third part is sweetness, where our pastry chef Laura García prepares a classic:  Tiramisu Ingredients  250g mascarpone cheese.  175g liquid cream.  25 [...]

Cooking to overcome (II) - Bœuf Bourguignon Ever since the confinement to our homes started, we have seen an incredible growth of gastronomic live shows, families spending hours cooking or simply people who have been encouraged to learn to cook. This makes us very happy, because, once again, the kitchen serves as social aid. Wanting to contribute our part, we held gastronomic ‘Instagram lives’ every week with our chef Alberto Ferruz and other members of our team. In this second part, our chef and second in command Emmanuelle Baron prepares a French classic for us: Bœuf Bourguignon [...]

Cooking to Overcome (I) - Coca a la paleta Since the confinement began in our homes, we have seen an incredible growth of live streams about food, families spending hours cooking or just people who have been encouraged to learn to cook. This makes us happy because moreover, the kitchen serves as social assistance. We wanted to contribute our grain of sand broadcasting every week gastronomic directs with our chef Alberto Ferruz and other members of our team. With the intention of publishing them in serial format, we leave you in this first part, one of the [...]

The strength of our team Last Friday, March 13th, the inevitable was confirmed: the Coronavirus health crisis forced us to temporarily close and stop our machinery. The expansion of the pandemic through Spain caused the government to trigger the "State of alarm" in our country, confining us all to our homes. Our season “Vents”, with its first chapter called “Llebeig”, sailed at full speed and we went from having the restaurant full of reservations, to having to shut down. Accustomed to the exciting and fast-paced daily rhythm at BonAmb, we took a hard hit. Used to working [...]

Brisa de Llebeig We are finishing the first month of Vents, our 2020 season. We are delighted by the way our first chapter called Llebeig is being received. There are many guests of different profiles, who are visiting us day after day and we receive great affection from our neighbors from Jávea and La Marina Alta. At the same time we are reaching the date of the reopening of our restaurant Casa Pepa, in Ondara. While we are waiting for that moment to come, we would like to offer the gastronomic experience of BonAmb, to all our friends from [...]

Season 2020 – Chapter 1: Llebeig We begin another exciting gastronomic season in our restaurant, called VENTS. It is the third season after “Cabotage” and “Trueque”, to close our gastronomic homage to the ancestral civilizations that passed through our land and that shaped the cuisine we know today. First, in the season 2018, we sailed with our ancestors from their places of origin and throughout the Mediterranean Sea ("Cabotage"). In the next season (2019), we discovered how they exchanged products through “Trueques” (barters). And to close this journey and the trilogy, we will be inspired by those [...]