When did you decide to dedicate yourself professionally to cooking?
It’s hard to say when. I have always lived with the kitchen at home and studied hospitality by my own decision. When I was 14 or 15, it was clear that I liked cooking, tastes and aromas. I wouldn’t understand my life without gastronomy.
Why did you choose Andorra to move Deliranto?
I’ve always been attracted to it. I started coming there for the skiing and I like the mountains. When I decided to close in Salou, I evaluated several options, but Andorra was the one that suited me best. The opportunity of the Grand Plaza ended up tipping the scales.
What does this type of change mean for the project?
It was hard at first. In Salou I had clients, visibility and stability, and I’m not much for change. But now excitement outweighs nostalgia. It’s an opportunity to do a little reset and improve things.
What do you want to change about Deliranto?
We want to keep the closeness with the customer, but give it a fresher point. Perhaps we will compact the tasting menus so that those who want can do the experience in two hours and not necessarily in three.
Will Andorra enter the dishes?
yes We will enhance the aromas of rosemary, thyme, fennel, mushrooms, game and fresh herbs. The common thread will be the sea and the mountain: where we come from and where we settle now.
A product that surprised you?
A chicory I tried in the spring. It had a bitter spot that I didn’t know.
What did the Michelin star mean?
It’s hard to explain. It’s like giving an actor a Goya. It is a recognition of work and a moment of euphoria and satisfaction.
Will they keep it?
In 2027 we will not appear in the guide. We change the country, not the street, and we don’t have an exact opening date. Michelin and Repsol know that, when we open, they will be waiting to visit us.
What do you expect to find in Andorra?
On the one hand, more muscle. In Salou much of the customer came from outside; Andorra has a higher economic and social potential than many areas of Catalonia and we hope to also have more local customers.
And what do they want to contribute?
We don’t come thinking we’ll be better than anyone else. We want to add company, hospitality and a differentiating fact: telling stories through the kitchen and trying to excite the customer.
