Mantequerías Pirenaicas
"easy, uncomplicated, and not really sophisticated. But with the greatest care when it comes to quality"
Who founded Mantequerías Pirenaicas?
Mantequerias Pirenaicas has always been a family affair. Founded in 1957 by Ricardo Cortés, it was managed by the second generation during decades, until I was tasked with infusing new life into the business. Always with the utmost respect for its heritage.
Which restaurants (if any) had you been involved with beforehand?
This was my first venture in the world of hospitality, which came with many setbacks and learnings. But I wouldn’t change it for the world.
Can you give a brief overview of the other people who bring Mantequerías Pirenaicas to life?
The team has grown considerably in the past 8 years, but we’re proud to still have on duty our first two hires. We really value our staff and our good reviews are really a team effort: from our chefs and kitchen crew perfecting and developing our recipes, to the waiting staff who remember our patron’s preferences and convert them into regulars.
How would you describe the food there?
It’s easy, uncomplicated, and not really sophisticated. But with the greatest care when it comes to quality. We have our staples available all year round, like our “tortillas” or the grandma-style pasta, but we also introduced new items based on the seasonal produce that we find in the market.
Do you see Mantequerías Pirenaicas as a continuation of any particular culinary tradition?
I’d say it’s the classic Catalan cuisine, but with an open mind that allows us to introduce new elements in a way that feels natural: from the traditional “fricandó” beef stew to our version of the chicken Tikka Masala.
What is your most popular dish? Can you talk us through the inspiration for the recipe?
Our tortilla, without a doubt. It’s a staple in all Spanish cafés, be it for a hearty breakfast or a quick lunch, and it just happens to be my favourite food. I shared my recipe with the chef, and he made his magic. We’ve developed great new versions ever since: chorizo, truffle, ‘nduja, carbonara…
Where do your recipes come from, generally?
I’d say it’s a combination of three things: the freshest produce available, what is resonating the most with our clients, and our chefs imagination and creativity.
Which review - by a person or publication - do you feel best captured the essence of what you’re trying to do?
The first time we were featured in the local newspaper El Periódico felt very surreal. They understood our culinary proposition as something uncomplicated and enjoyable, and that’s precisely what we’re aiming for.
Who eats at Mantequerías Pirenaicas? (e.g. is it regulars, locals, tourists etc)
We’re based in a rather local area, so tourists are a tiny percentage of our client base. On weekdays, most of our patrons are regulars, for whom we are most grateful. They’re the ones who’ve allowed us to grow by bringing us their business and by calling us out when things are not up to standard. And it’s on the weekends when we mostly welcome new clients, who we hope will become regulars soon.
Mantequerías Pirenaicas
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