A good restaurant near Alicante

Today we speak with the Zurita brothers, owners of the Abrasador Restaurante Graná, located in Campello (Alicante) and as they define themselves, "Some in love with the Mediterranean gastronomic culture".

The Zurita brothers
Jorge and Juanma Zurita from Restaurante Graná

They are Jorge and Juan Manuel, and they are in charge of running the family restaurant, who has already fulfilled the 50 years since its opening and that so many joys (also the occasional sleepless night) has given them.

A lifetime linked to the world of restoration, these two brothers have toured different hospitality establishments, although his head has always been on the family business; a restaurant that today has become a gastronomic reference in the town. Jorge and Juanma tell us how they have achieved success.

Grana Restaurant Lounge
Graná Restaurant Lounge

Let's talk about your restaurant. When was it created and what characteristics does it have?

Graná Restaurant was created in the year 1970 for our great-uncle, years later it passed into the hands of our parents, and now we manage it, that is to say, it has passed from generation to generation to become what it is today, Burning Graná Restaurant.

Our establishment is characterized by being on the beach, we have a terrace with sea views, where our clients enjoy a meal with great harmony of flavors and personality, as they relax looking out to sea. Our kitchen, traditional, is marked by great quality.

Beef tenderloin
Grilled Beef Sirloin

Your restaurant has become a success story of the Scorching Group, What can you tell me about it?

We chose Burning Ten years ago, more or less, because the quality of the products was assured and, today we can say that everything remains the same, even the quality is even better if possible. The Ramírez family has cared for us from the first moment so that everything turns out perfect and that has made us achieve success.

Grilled meat in Graná
Presentation of grilled meats at Abrasador Restaurante Grana

Why is it important to have a good quality policy in the catering sector?

The client comes, try our dishes and repeat; this can only be achieved with a good quality policy, without forgetting the room service, also very important for the experience to be perfect.

Appearance of grilled meat

What differentiates you from other restaurants in your area?

We would highlight the following elements: we are scorching, our location is very good and the personal treatment towards clients is exceptional, thanks to the experience of more 40 years working in this sector. The sum of all these elements is what makes us different.

Year-old Steak Tartar
The famous Steak Tartar of Restaurante Graná

Do you have any upcoming goals?

Today you could say that our goal is to get ahead, since we are currently in a difficult situation for the hospitality sector, but let's get out, We have to go out! Apart of this, our main and daily objective is to improve, improve in everything we can.

Burning Melani Grana
Mélani winner of the Meters Contest

Now let's talk about your relationship with the Burning Group

How many years have you been associated with the brand ABRASADOR? 

Ten years, And it is said soon! (Laughs). Our experience with Abrasador is very good, they involve you in the project from minute one and it's a very nice process. I wish we could do the same or work half as well with other providers.

What do you think are the keys to success of your restaurant?

Deal with personalized customer, guaranteed product quality and 100% dedication, that is to say, for us it is not a job, It is a lifestyle.

Grana equipment
Restaurant equipment room Scorching Graná

Have you had a sales increase in recent years? 

Yes, at the time we embarked on the project with Abrasador, we begin to notice an increase in sales. I believe that if you embark on a project like this, in the short or long term you will always be successful, you are not wrong.

What values ​​would you highlight of this Group of Restaurants?

The Burning Group has a team that is very concerned, concern for improvement, both them and their product. They are people who constantly advance in what they intend.

Steak tartare dish Scorching Restaurant Graná in El Campello (Alicante), beachside MUCHAVISTA
Steak tartare Scorching Restaurant Graná in El Campello (Alicante)
Lobster dish Meloso
Lobster Restaurant honeyed Graná

In what position are you positioned in your city?

At Google we have a score of 4.2 on 5 and on Tripadvisor we are in the position 21 of 163 Restaurants in Campello.

¿It is important for a restaurant your online reputation and digitization? Why?

Without a doubt today. Years ago we used radio spots or paper ads, but, All that has changed! Right now everything is moving on digital platforms and that is why it is very important to be on them.

Images of Graná Restaurant
Pictures of Abrasador Restaurante Graná

And to finish, do you think that in the world of restaurants a little more training is needed in the sector? Why?

Yes, learning is a constant path. Gastronomy and culture are two branches that are closely related and constantly change, Thus, training is always necessary.

Jorge and Juanma de Grana
Attendance at Training Days

Javier Donaire, Chef of the restaurant El Mirador de la Mancha

"If there is not a good quality policy, there is no route and failure is assured "

Javier Donaire, Scorching El Mirador de la Mancha
Javier Donaire
Javier Donaire Chef of Restaurant El Mirador de la Mancha

We speak with Javier Donaire, chef of the Scorching Restaurant El Mirador de la Mancha, located in Villarubia de los Ojos (Real city), to tell us about your experience in the world of restoration, after thirty years dedicated to this wonderful sector.

Javier started very young in the world of restoration, your first experience, that today remembers with great pride, It was in a hotel establishment in his municipality, The Casino of Malagón. With the passage of time and a little more experience, Donaire left his town to continue dedicating himself to the hospitality industry, a sector that, as he describes himself, “is passionate about”. After working in different restaurants in our country, Javier decided to return to his municipality, It was at that moment when the opportunity arose to be the chef of the one he is today, 15 years after his arrival, the Scorching Restaurant El Mirador de la Mancha, of which Javier is also the manager and manager.

Photo El Mirador de la Mancha
Patio of the Restaurant imitating the Corral de Comedias de Almagro

Javier, let's talk about your restaurant. When was it created and what characteristics does it have?

El Mirador de la Mancha Restaurant was built in March 2003, and two years later I arrived. I can proudly say about this restaurant that it is a spectacular place. The reason? Our restaurant is located on top of a high mountain range and is built in wood. Likewise, our cuisine is characterized by being traditional, with typical Manchego dishes, roasts and of course something that can not be missing, Grill!

Tasting with Javier Donaire
Click this photo to see the news about the Training Days in El mirador de la Mancha

In addition to the hotel establishment, we also have a complex dedicated to rural tourism; cabins built on top of olive trees for those who want to spend a few days unwinding. And on the other hand, we are dedicated to the world of events. A bit of everything! (Laughs).

Your restaurant has become a success story of the Scorching Group, What can you tell me about it?

Scorching El Mirador de la Mancha I would say it is a very picturesque place, a place where customers in addition to enjoying a very pleasant environment, they also do a high quality gastronomy.

Rincon de Brasa
Rincon de Brasa in El Mirador de la Mancha Restaurant

Why is it important to have a good quality policy in the catering sector?

Having a good quality policy is essential for a hotel establishment. If there is no good quality policy, there is no route and failure is assured.

This was one of the reasons we decided to go for Scorching. We met the Group ago 4 years and we found that we liked their work policy a lot: same quality in the product always, great concern to improve day by day, commitment to continuous training ... in short, it was what we were looking for. After trying them, we became scorching, and since 3 years we worked hand in hand.

Javier on the Visit to Toledo
Javier Donaire on his visit to the Self-Breeding Farm

What sets you apart from the rest of the restaurant in your area?

The difference is the uniqueness of the site, not an easy establishment to find, there are few places as peculiar as ours and this differentiates us from the rest. Of course, without forgetting the team that we are part of this great family and that we fight every day so that everything goes well.

Do you have any upcoming goals?

Ours is a continuous development, every year we do some work to expand or improve the facilities. At present we are immersed in the work of a new area for access to the place where we hold the events. Apart of this, I would say that our main objective is that the people who pass by the establishment leave happy and want to return.

Now let's talk about your relationship with the Burning Group

Event Hall
Catering at El Mirador de la Mancha Restaurant

How many years have you been associated with scorching brand?

We carry 3 years and a half associated and our experience is being very good, we are very satisfied, not only for the quality of the product as I have said before, but also for its variety, for continuous training and communication with us. From Scorching they do things very well!

Events in the Halls
Scorching Group Training Days at El Mirador de la Mancha

What do you think are the keys to success of your restaurant?

Consistency and maintaining a firm quality line, and a very unique space; that's what makes us fill up every weekend.

Have you had a sales increase in recent years?

Yes, At the restaurant level, we have noticed an increase in the number of sales around the 10% every year, both on the weekend and on a daily basis.

Scorching Event
Catering during the training of Grupo Abrasador in El Mirador de la Mancha

What values ​​you highlight this Restaurant Group?

His humanity, your familiarity, continuous training, the desire for improvement, Y, definitely, the way of being they have to, for example, it is a value that matters a lot to us, because if you have a good product but you are not a plain person, close, that you take into account what a client can tell you, it's no use.

Luz and Javier in El Mirador
Luz María and Javier collecting Scorching recognition

What you are positioned as in your city?

In Google we have an average score of 4.3 on 5 and on TripAdvisor a score of 4 on 5.

¿It is important for a restaurant your online reputation and digitization? Why?

Every day more because people who are not from the area, that is to say, who are passing through, they are guided a lot by these digital tools, that today give you the possibility to know the scores and read the comments and responses of the establishment, a bit of everything. Thus, both digitization and online reputation are very important.

Javier Donaire
Javier Donaire in Scorching Training Days with Diego Coquillat

And finally, do you think that in the world of catering, a little more training is needed in the sector?? Why?

Training is always important. Although it is true that I believe that in recent years both employers and workers invest more in training than before; there is no doubt that there are still many people reluctant to spend money on taking courses or attending conferences, but I think that they are increasingly aware that if there is no continuous training, fall behind.

Family Photo Scorching Group
Family photo of Restaurant Group Partners associated with the brand

First National Award for Scorching Recipes 2019

First prize
See Video of the First Prize of the National Scorching Recipe Contest

Here is another video from Televerás where they share the news of Javier Donaire's First Prize in the Scorching National Recipe Contest 2019

Restaurant recommended in Tordesillas, Valladolid

"Quality in hospitality and restoration are basic elements for the business to yield to the maximum and Create loyal customers correctly"

Eduardo de Scorching The Astral
Eduardo Gutierrez Restaurant Abrasador El Astral

Today we spoke with Eduardo Gutiérrez, responsible of Restaurant Abrasador El Astral Tordesillas, Diploma in Tourism at the School of Tourism Valladolid, his career has always been linked to the tourism sector. Was in the year 1982 when his family decided to open Camping El Astral, located in Tordesillas (Castilla y León); a campsite that today directs Eduardo Gutiérrez and part of the Group of Restaurants Abrasador.

His extensive professional experience in other sectors such as travel agencies and tour operators, he has served this entrepreneur to implement various projects, today are success stories. Gutierrez is also a founding partner of the Campingred group, and president and CEO of the company management and sale of camping Q10 Management.

Eduardo, Campingred talk about Astral. What features does?

The services offered by the site are now virtually the same as when it opened back in 1982, logically with modifications and improvements that have been incorporated along the nearly 40 years at operation.

Astral has the amenities of a campground 4 stars: large plots, beautiful bungalows, maintained sports facilities, two pools beautiful, almost a hectare of landscaped parkland and leisure, bar, restaurant, supermarket, etc. Y, all, attended by an extraordinary and very friendly team, our main asset.

Bungalows
Campingred bungalows Astral

Let's talk about the food court of the camping. Your restaurant has become a success story of the Scorching Group, What can you tell me about it?

A few years ago my family and I were looking to change our restoration model for improving our food service, at that time I met the Ramirez family and that was when I felt a huge wave of sympathy, commitment, quality and professionalism to them.

Those 4 legs are also the ensigns of our family business, We understood from the start, and support has been critical to our project has been a success and is almost consolidated.

Scorching Salon Astral
Scorching Lounge Restaurant Astral

Why is it important for a camping also have a good quality policy regarding restoration?

The camping sector is the great unknown for Spanish tourism, although we are the European avant-garde and our technology and our business model have little to envy to many domestic hotels. Not forgetting the millions of overnight stays generated by our establishments.

Our service needs to customers are, As minimum, same as those of a hotel, but with more complexity, because the service must be prepared for an average number of people much more elevated than a hotel. It should be borne in mind that, for example, The Astral is a small camping when compared with other accommodation of its kind in Spain, and in one day weekend of August you can have inside nearly a thousand people from all services.

Hence, quality hotels and restaurants are basic for the business to render the maximum and Create loyal customer correctly. These production centers can assume the 50% of total turnover and also its contribution to the image of the camping it is paramount.

Grilled meat of the Iberian pig breeding own scorching
Grilled meats, My grilled Iberian

Now let's talk about your relationship with Scorching group: How many years have you been associated with scorching brand?

Scorching took the Group since March 2015, five years right now.

What do you think are the keys to success of your restaurant?

The key is the pursuit of excellence in everything we do, from the excellent product of the Scorching Group every detail of the service. To this, we will add a touch of informality and friendliness that highlights us.

Scorching team Astral
Assistance Team Abrasador The Astral to Training

Have you had a sales increase in recent years? 

Since 2015 the progression has been spectacular, with annual increases above the 30%. Specific, billing 2019 He was a 45% increase over the previous year. And when compared with that of 2015, the increase is the 400%.

What values ​​you highlight this Restaurant Group?

I would emphasize above all, humility and desire to learn showing. If you add to that excitement, work capacity and growing professionalism at all levels, the result is amazing and varied we are getting from all.

party group photo Abrasador
Family photo of the Scorching Group at the Annual Convention

What you are positioned as in your city?

Our restaurant is on TripAdvisor the number 2 of 30 restaurants. See the profile of the Tripadvisor

And Google have an assessment of a 4,5 on 5 it is also helping us a lot. View Google profile

¿It is important for a restaurant your online reputation and digitization? Why?

It is vital. Long ago that the client has in his hands the reputation of the establishment. What once were specialized guides, Now all we do when we eat anywhere. We look for online references and then we put our own for others to see.

If you are not visible in that world, literally do not exist and it costs much more to build your business. And our companies need a strong initial investment, We can not wait long to get benefits.

Scorching reputation on Line
Tripadvisor valuation of the restaurant Abrasador El Astral

And to end, as a professional in this sector, Do you think that in the world of restoration takes a little more training sector? Why?

Training and professionalism are essential in any sector that is alive and wants to remain so. You have to keep you on trend, technologies, business approaches, advantages and clouds. And your team each must go through the same at their level.

It is also important to share and exchange knowledge and experiences with other professional colleagues and seek synergies with various suppliers who want to find new ways you. This latter is one of the biggest attractions of the Scorching Group, the amount of talent shared one finds rowing in the same direction is amazing and me tremendously motivating.

Clicking on the image below we show a video of Eduardo Gutierrez and his teams attending the last days Scorching Training Group

Julio Eduardo and Esperanza
Eduardo Gutierrez with Hope and the Central Scorching July

Scorching Gastronomic Festival 2019

The Scorching restaurants use eco coconut shell charcoal.

A draft sustainable restaurants to look over our planet

Coconut tree with coconuts to extract the shell
Cocotero

in Scorching we care the most of the environment, we know that a planet sustainable can get a better quality of life.

Love for the field causes we care every detail that directly or indirectly affect natural resources, For this reason today we come to speak of ecological coconut charcoal ago we met 15 years.

Being a project meats Grilled our farmer and rancher of the Scorching Family Julio Ramirez (father) and he warned his children that the oak is a natural product very valuable and your pruning can draw some wood but looked like something sustainable for the field that coal companies do all the coal Holm oak. Besides it was a very dirty product to manage our stores and our kitchens.

And as if by magic, He appeared this coconut shell charcoal in the hands of Julio Ramirez (son) He presented to its members and sisters M Carmen y Esperanza and did not hesitate to launch in the kitchens of restaurants own Abrasador. Later they would show and transmit the benefits to all partners and gradually restaurants all have been adding this product in your cooking system.

ember
Organic coconut shell Brasa

The Most will wonder how this coal, What advantages does it have, or simply, Why change, If we are accustomed to Normal coal, which it has been used throughout life. As well, change people and professional cooks and chefs who use this system ember, is very large. By not releasing soot and dirt it is much healthier for the cooking with this grill and helps maintain hygiene and cleanliness of the kitchen better.

Legacy and mission of Scorching Group is to improve the supply of people with the best quality meats own upbringing through the hotel so it is very important to us that everything goes according to improve the quality of life of customers and fellow of the restaurants that join this project.

Scorching oven roasted
Carlos Torres cooking in oven grilled Movilfrit

Y Now let's focus on the advantages of this charcoal and this Brasa:

The more accurate definition we can give is that it is a type of carbon, ecological, made with coconut shell, which should not be confused with charcoal comes from firewood from trees. This coal it We obtain from coconut shell, instead of discarding, It is reused For this end, which makes it a material 100% natural and ecological.

If we focus on its advantages, we find a huge improvement in the normal coal:

Avoid cutting trees to make charcoal vegetable.

It has a high calorific power, making with less product heat get more space than we It allows heating ordinary carbon.

The heat is distributed equally, since this charcoal lights so uniform and at the same time, which makes the heat is well distributed.

He lights 7 minutes and therefore it is agile and quick and effective.

One of the most significant is the lack of smoke, this coal reduces the emission of fumes and odors considerably, which makes cooking with it much more comfortable and healthier.

Do not you has passed, when some wind rises, moves the ash caused by the coal and fills the meat residue? Coconut coal also puts you solution to this, reducing, almost to a minimum, ash caused by its combustion.

You can forget The sparks, is just light a barbecue and sparks fly them to us cause a burn.

Avoids the risk of fire it does not produce flames. The flames produced is due to fat that may fall from the grill but that mitigated using coal to furnaces closed to control the flames with shots by the absence of oxygen.

The most important, ECOLOGICAL, It is all natural, As we said before, with the advantages would find why everything was so related, Y is that, thanks to being a very sustainable product, does it reduce the pollution.

in Scorching care to detail, so we use sustainable materials or a very low pollution, we know that in a healthy world and care, the quality products will be better, which will make the quality of life people also is.

We love our environment! Become Abrasador

https://www.youtube.com/watch?v = B8A-09PfFqI
Organic grilled on coconut shell

The chef of restaurant partners say

Placido Nuñez Scorching Almagro Restaurant

We started with charcoal and now we are with this type of coal organic coconut and the truth that the difference was noticeable, not only for cleaning and work with carbon, but also for performance, although at first seems a bit expensive but when you realize that it is profitable notes, recommendable 100%.

Almagro burning cook cooking with coal burning oven and ecologico
Restaurant cook Scorching De Almagro

Humberto Martin Scorching restaurant La Chimenea de Turleque

It's just a matter of starting, when you do not want to change the typical traditional charcoal, summarize gain in functionality, costs, versatility, cleaning, stress in service and endless improvements. Do not limit, Test it! And then you reflect and decide.

Humberto, chef and restaurant owner burning fireplace Turleque
Humberto, Restaurant chef Abrasador La Chimenea de Turleque.

Jose Manuel Sanchez Scorching Capri Restaurant

The choice of coconut shell charcoal is an option more than successful, because besides easy storage and on is a great product because it has a high calorific power, It does not generate smoke and also is environmentally friendly, which makes the meat gets cooking and texture unmatched.

Carlos Torres and capri burning cook cooking with oven roasted ecologica
Cortés Estela Scorching Capri Restaurant.

Armando de Scorching restaurant Armando

Outlasts charcoal, does not create flames, virtually smokeless, few ashes, neutral taste and smell, low consumption for long service life, environmental Protection.

Armando burning cook oven cooking with organic grilled
Scorching cook Armando Restaurant

Oscar de Scorching Rainbow Restaurant

A wonderful option for cooking with perfect grilled intensity and a peculiar smell for our grilled meat.

Scorching Rainbow Cook cooking oven roasted ecologica
Chef Jose Scorching Rainbow Restaurant

Miguel Angel Scorching Restaurant Toledo

In the environment customers have congratulated us over the years, because since we do grilled with this charcoal, hardly clear odors and does not smoke as did the oak charcoal we used before.   And finally my point of view, It brings a special flavor to meats enhancing its natural flavor being made grilled .

Miguel angel toledo burning cook cooking with oven roasted ecologica
Miguel Angel Gonzalez, Chef cook and Brasa Restaurant Scorching Toledo.

Carlos Torres Restaurant Abrasador El Capricho de los Torres

The guys on the team are delighted kitchen for when we have quiet times and do not know if there will be reservations with grilled meats, They can light the charcoal coconut directly when requesting a barbecue dish or other grilled and 7 minutes, while preparing the drink and a recess, you are ready to make grilled meat.

Carlos Torres cooking
Carlos Torres Chef de Scorching Restaurant El Capricho de los Torres

Jorge Zurita Restaurant Scorching Graná

Only the knowledge we do not need cutting down trees to make an exceptional grilled love. With this I think we have taken a very important step forward. And on top is coal that provides better tasting and more calorific than coal furnaces our control we can not spend excessive heat in our kitchens.

Grana chef cooking in oven burning ember ecologica
Jorge Zurita, Chef Restaurant Scorching Graná

Monica Restaurant Abrasador El Astral

It is a very durable coal combustion over other. Why pays off, besides that with meat it works well because it gives no odor or taste to meats and acquires a good flameless.

Scorching cook Astral oven cooking with grilled ecologica Abrasador
Monica restaurant cook Abrasador El Astral

Mayra Scorching Restaurante Casa Benito

I like to cook with charcoal grilled ecological because it does not smoke, Do not Mess kitchen, is environmentally friendly and easy storage. They are all advantages.

Scorching Casa Benito cook oven cooking with charcoal grilled ecologico Abrasador
Mayra cook Scorching Restaurante Casa Benito

Mariola Scorching restaurant El Raco de Mama Lola

Also note that the pieces to make this coconut charcoal has much calorific sealed before and a part that takes 12 minute open grill in our system of closed furnaces with this coal takes 4 minutes made.

Mariola Abrasador El Raco de Mama Lola receiving the third prize in the national contest scorching recipes
Scorching Chef de Mariola Restaurante El Raco de Mama Lola

Ramón God Restaurant El Meson de Fuencarral

I love preparing grilled and last us more than two hours each charging hard and very powerful calorific. And especially to do service in the middle of another half load if I need it and add all the glowing embers without you come down the oven grill.

Ramón God, Scorching chef restaurant El Meson de Fuencarral
Ramón God, Chef Restaurant El Meson de Fuencarral