Last winds: Christmas in BonAmb

Latst winds: Christmas in BonAmb The last winds of our 2020 season have guided us here. A complicated season for our entire gastronomic sector. The winds rose in February and just a month later they stopped suddenly because of this horrible pandemic. Our restaurant had to stop receiving the most important thing to us: diners. Even when closed, our entire team made an incredible effort, without stoping to work from home, to collaborate with everyone and to think about ideas for the moment of reopening. And the reopening happened. By mid-June BonAmb reopened its doors to the public, eager [...]

2020-12-16T12:25:56+00:00december 2020|Geen onderdeel van een categorie|

Our strengths against the coronavirus

Our strengths against coronavirus Since the world changed by sanitary pandemic caused by Covid-19, we started working at BonAmb to continue with what makes us the happiest: gastronomy. Every step taken by the authorities made our day-to-day life a little more difficult, but after looking for solutions for a while, we realized that we had them right in front of us the whole time. Our environment, our work philosophy and the characteristics of our restaurant are the best means to combat the Coronavirus. TERRACE Our diners have repeated it to us [...]

2020-12-16T18:05:00+00:00november 2020|Geen onderdeel van een categorie|

Brisa de Mestral

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 [...]

2020-10-22T07:33:30+00:00oktober 2020|Geen onderdeel van een categorie|

BonAmb and Casa Pepa

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 [...]

2020-09-18T08:59:48+00:00september 2020|Geen onderdeel van een categorie|

Season 2020 – Chapter 2: Ponent

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 the 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. [...]

2020-09-18T08:54:18+00:00augustus 2020|Geen onderdeel van een categorie|

Cooking to overcome (IV) – Cream strudel

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

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 [...]

Cooking to overcome (II) – Bœuf Bourguignon

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

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

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 [...]

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