Juan Pedro Ortiz y Farala is a committed to gastronomic excellence

After many years spent in Spain, he returned to Granada with a sense of illusion. Excited to work in a gastronomic institution of such prestige like Farala, hoarder and owner of a Sol Repsol. It was great to work with Edu, Moha and Cristina in the kitchen and Lidia Outeda in the dining room.

Juan Pedro is also hungry. He doesn't hide his hunger. He is hungry for something great, like the achievement of the first Michelin star in Granada.

This is why he has a strong desire to work. He is working hard on the autumn-winter menu, even though he has just started Farala's summer gastronomic menu.

Juan Pedro Ortiz Trivino, 37 years old, was born in 1977. To make some extra money, he began working in the hotel business while he was studying at the University. What he started as an occasional job turned out to be the engine of his professional career, a passion for cooking, stoves, and the finest products.

Farala's new chef, a round-trip cook, is now his. After a few years of working in Granada in places such as Taberna Sallinas and Rios on Calle Socrates where he developed his character, Farala decided to leave Granada. He was driven by his curiosity and hunger for knowledge and wanted to learn more, expand his creative brain, and continue his training. He ended up at La Costa de El Ejido restaurant, run by Jose Alvarez, which is a Michelin-starred restaurant. He was the head of the fish batch, and he learned all about the Mediterranean product.

After that, he visited Estimar in Madrid and then participated in the opening ceremony of the revolutionary new restaurant of Quique Dacosta, a tri-star hotel at the Ritz in the capital. It was a very enriching experience.

Juan Pedro is a chef and has been able to take over Farala because of its location, philosophy and infrastructure. He does this at a time when the sector is changing and customers are seeking a unique and first-class cuisine.

Juan Pedro Ortiz's enthusiasm, hunger, and self-confidence go hand in hand. He is a hard worker, who knows that Farala will be built slowly and with great discipline. The chef has been studying the traditional recipe book of Granada for over a year to find a way to reinterpret it, starting with aubergines with honey and ending up with the Sacromonte tortilla.

The chef from Granada believes in seasonal products and treats them in the best way. He strives for perfection in every dish. The best product should be treated in the most efficient way possible to achieve its maximum potential.

Farala's customers who come to Farala during these weeks will be offered three menu options. Farala will offer completely new menus with the exception of a few signature Farala snacks like falafel and pickled mussels.

Three menus that are coherent and have meaning, where the various passages are connected with complete fluidity and harmony. The Tradition menu has eleven dishes, while the Emotion / Cultural option has fifteen. This menu allows you to fully explore the creativity of Juan Pedro Ortiz y Farala and includes up to 21 dishes. You can choose to pair the menu with the appropriate wine for each occasion in all three cases.

The entire menu is delicious, but it is worth mentioning one dish that is not common in this region: roedeer. This is the version of the broad beans sandwich with ham, liquid Pipirrana with mackerel and pumpkin, which is a speciality. Payoyo and ajoblanco nougat will be available in July.

All this to feed people, "which are the best", as the chef from Granada said. The smiles on the faces of diners and the joy they bring to each meal is evident. Juan Pedro Ortiz's ultimate goal is to make the customer happy and satisfied at Farala. Every dish should be unforgettable You should make the experience unforgettable. All the acknowledgements and accolades that follow will be appreciated as the result of a job well-done.