The restaurant in Alcossebre (Castellón) is consolidating its culinary discourse, which places seafood and respect for the environment at the centre, as well as the well-being of the staff. The remodelling of the space allows for a brighter and more open room, where the diner is the protagonist. Describing Atalaya (1*) is no easy task. The home of Alejandra Herrador and Emanuel Carlucci, in Alcossebre (Castellón), is much more than a restaurant. It is a space for calm, seclusion and comfort, in which to stop and appreciate the Mediterranean light. Respect for the environment and the well-being of those around it guide its history, which began almost ten years ago. From those first services in 2015, with napkins from Ikea and crockery made by his own mother, to the present day, when they have a Michelin Star, two Repsol Suns and many other awards, the restaurant has undergone two major reforms. A very recent one has allowed the kitchen to be opened up, giving elegance to the dining room.
At the same time, Atalaya has also been defining its culinary discourse, increasingly closer to seafood, and has perfected its attention to the diner, the true protagonist of the experience. All this without ceasing to grow as a firm: this is demonstrated by the collaborations, presentations, awards and the latest opening of Vermuda, a second, more casual concept. But always in a sustainable way.
“We are in autumn, a very grateful season as far as the larder is concerned. Atalaya’s menus are adapted to all seasons and come in different lengths, from the shortest to the longest (from 60 to 80 euros), in order to satisfy the customer’s preferences. In addition, a menu for winter evenings has been added. During these months, ‘Atalaya’ also intends to be present at different gastronomic and cultural events, as networking is one of its aims, in order to be constantly nourished by people, concepts and philosophies. This is the case of the 6 hands that has taken place in the BonAmb restaurant (2**), together with Alberto Ferruz, or the one that is about to come, together with Orobianco (1*). ‘We like to think that in this way we are taking the gastronomy and products of Castellón to all corners of the Comunitat, in this case to Alicante. It’s also about getting out of our comfort zone and creating synergies, fostering friendships between the chefs who are closest to us. I take my kitchen and dining room team to these meetings, so that they can learn how to work in other restaurants”, says Alejandra Herrador, head and soul of Atalaya, together with her partner in trade and life, Emanuel.
These two appointments are added to a long list of popular events, such as the showcooking that will take place at the Montanejos Cheese Fair, a classic event in the province of Castellón, scheduled for this weekend; or the participation in the Love to Rock music festival, which will take place in Valencia on 11 and 12 October. An event in which they join other great Michelin-starred restaurants – specifically La Salita, Fraula and Fierro – to bring haute cuisine, the heritage of all of us, to the general public…
Report by ‘24/7 Valencia’ team
Article copyright ‘24/7 Valencia’
Photo copyright Sara Castano
ATALAYA RESTAURANTE
Carrer del camí de l’atall, 1A
12579 Alcossebre
Castellón
Teléfono: 630 35 83 06
https://atalayarestaurante.com/
Facebook: https://www.facebook.com/atalayarest/
Instagram: https://www.instagram.com/atalayarestaurante/
Photo: Alejandra Herrador and Emanuel Carlucci, head and soul of Atalaya. Photograph by Sara Castano
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