Making your passion your profession is sometimes complicated. Even risky. If not, ask Olga García and Alejandro Paz. These two twentysomethings They bet everything to be able to dedicate themselves to cooking in their own restaurant. fuentelgato, which is the name of the establishment, is located in Orchard of the Marquisate, a municipality in the Serranía de Cuenca with just under 200 inhabitants. Undoubtedly, a hard initial investment, but at the same time an ambitious bet of which we are already seeing the fruits.
2022, a year of happiness for Fuentelgato
They both grew up in Hospitality School of Valencia. Setting up something of their own in the city was something unthinkable for them at that time.
Olga's parents, living in Huerta del Marquesado, ran a small bar. "It was a risky project, but it was the option there was," they say. A cold area, far from the nearest towns and, above all, with an offer of raw material limited.
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Therein lies, perhaps, another of the challenges of fuentelgato: the constant change of menu (according to the protagonists, around 600 or 0 dishes a year). "Improvisation is part of our daily life." And it is that, as most of the products come from abroad, there is always the possibility that they are delayed or do not arrive.
However, Olga and Alex have managed to get around that obstacle. So much so, that they have waiting list two weeks; and if you want to go on the weekend, the wait amounts to a month.
The acknowledgments for the two young chefs come from everywhere. Not only the public speaks, but also gastronomic professionals. They are candidates for revelation chef in Madrid Fusion and, furthermore, they already have their first Sun Repsol.
Alex and Olga have located Orchard of the Marquisate in the map of gastronomic destinations of the peninsula. They have turned a bar in the emptied Spain into a restaurant with great projections and, first of all, they have shown that they are here to stay.
