Our devotion to food guided us to create, more than a decade ago, a restaurant based on seasonal and fresh ingredients that could also offer in an affordable way. We want to bring our own idea of cuisine closer to all those who love food as much as we do. We care about every ingredient, every detail of the table setting, every wine on our list, every member of our staff, every aspect that allows our guests to have a different and special food experience.
We are a young and dynamic team that believes in passion as the real driving force of creativity. Fernando Espuch, Executive Chef of Grupo Murri, started a project which is nowadays continued by Nanín Pérez, Chef of Murri Restaurant, who is only 27 years old but has already developed a honest and thoughtful menu where flavours play the primary role. Pérez has recently been awarded by Madrid Fusión as Best Young Chef 2018. Our wines, initially selected by David Rabasa and now defined by Borja Rufo and Javier Reche, invite you to share our deep devotion to enology.
"The contemporary recipes of Nanín Pérez, based on local products, show the savoir-faire of great mentors. The experience is enriched by a good selection of wines"
José C. Capel – El Viajero de El País
After twelve years located in San Vicente del Raspeig we have moved to a new, quiet, intimate space in Alicante. We have created a new restaurant conceived to offer a complete experience. Fine materials (limestone, brass, walnut wood), indirect lighting, design furniture and a whole interior design project signed by Tarruella Trenchs, the renowned creators of Celler de Can Roca among others.