Unlike those who presume, defining its restaurant with terms more or less fashionable, or directly in another language, to be important, I always start a lance for the wise old Castilian language. So when they ask me to define our restaurant, you can say, no one of those who are on board offense -but rather the contrary it is a 'delicatessen'. no more, No less. Because the most important thing for us is the quality of the product, professional service and comfort of our customers. Whoever wants 'postureo', false modernity or culinary toast to the sun look elsewhere.
We born ago 25 years in order to give something different than what was being offered at that time in the Basque steakhouses in Madrid. ran 1992, year of the Expo in Seville and the Barcelona Olympics, and our idea was to bring the air of the Plateau Basque sidrerías, predominance of grilled, but without forgetting the rich seasonal root vegetables and processed pork products Iberian.
At the time, Most fish sold all roasters was mostly bream. We seek an alternative that was tasty, but were within reach of every budget; In that way the 'horse', also called horse mackerel or clerk; and here comes our name: La Txitxarrería.
A blue tasty fish, high nutritional content that has become the king of our grill. From there we were building our menu based, a little as I said earlier, in the Basque classic steakhouses.
Typical dishes then, some of which remain in our letter, as might be the buds of Tudela, cod omelette, fried anchovies, meats and of course our rich cider Astigarraga.
Trying to keep intact the friendly and relaxed atmosphere, we have had to go adapting to the demand. Thus, We have carried out minor changes regarding the decoration of the premises, presentation of our dishes, etc. yes, without ever sacrificing the quality of our raw materials.
The area where we are located has also changed a lot. In those years the whole area of the Avenida de Europa and street France was almost taken by Bars, and he dominated the night street. Day there was no activity, except for some blocks of flats. Not at all the shopping we see now.
People thought I was crazy to want to start a business in such a little shopping area, which was developed. But Pozuelo is my people, I have always lived here, and I wanted to trust and bet on him. And actually he gave me reason, because from the first moment was a success.
Today the culinary offer far exceeds the nightlife in this part of Pozuelo, with business park, LRT and commercial center included. They have also reached the Internet and online reservation systems. Both diner ago 25 years like today come with the same idea: enjoy a good meal in a pleasant and relaxed atmosphere.
The only difference is that, nowadays, the customer has become much more demanding, there is a greater cuisine, and thanks to the booking portals worldwide comes with a preconceived idea of what you expect to find. We have some faithful who are visiting us from our beginnings; others we have discovered over the years, and often repeat. But for us each and every one of our customers are important, because thanks to them we can presume to comply 25 years.
Fulfill the “Golden Wedding”? Step by Step. moment, formula that has worked to improve, improve and enhance. Our immediate challenges are the same who have accompanied us during all these years, and the only secret to getting a quality restoration is to make the customer feel as comfortable as possible; you have to coddle, and be aware of all the details, by trivial they may seem. Because winning a customer costs a lot, and it costs nothing to lose.
José Manuel Díaz, founder La Txitxarrería.