20 May Es Torrent launches a new online booking system

At the Es Torrent restaurant we have launched, through this website, a new online reservation system that allows our diners to request a table with a pre-established schedule. The tool is open to requests for up to 20 diners and, in the case of larger groups, the same procedure as always must be carried out; that is, write an email to [email protected]. In the case of bookings between 15:30 and 17:30 pm, you must call 34 971 80 21 60.

It should also be remembered that during the most intense months of summer; That is, June, July and August, our restaurant will open its doors seven days a week, instead of closing on Wednesdays, as we do the two months of the beginning and end of the season. Kitchen hours are from 13 to 22.

As always, our menu will include the most emblematic dishes that have come out of our kitchen over the years, such as ‘bullit de peix’ with arroz a banda, baked fish, lobster with fried eggs, rice dishes and fideuás, among others. In any case, the dishes and menus can be consulted on our website, in the section The Feast.

The beach is in an optimal state and the sea is kept with the usual transparency, providing a magnificent setting to enjoy a day with the landscape and gastronomy as protagonists.

This season marks the 38th anniversary of our restaurant, which was born in the summer of 1986, on what was then a completely isolated and unknown shore, which went unnoticed by tourists and residents themselves.

The first staff consisted of a cook, a waiter behind the bar and Xico Sala, who attended a dozen tables on the terrace. Then they were much closer to the water, in the current spa area. On the menu, baked fish, rice and even meats. At the end of the season, the kiosk was completely dismantled. One of the great challenges at that time was to obtain fresh fish and Xico had no alternative but to show up at the market at six in the morning, to be the first to arrive, since the fishmongers immediately kept the genre for veteran restaurateurs.

Eight years later, the current restaurant could be built on land acquired next to the beach, but no one wanted to forget the old kiosk. The solution was to integrate the bar and the cold room inside the premises, where they still remain. From the initial three people, it has grown to about 25 and each summer around 14 tons of fish are cooked, which is enjoyed by more than 25,000 customers.