Time went by quickly along these ten years, when, suddenly, we realised how much everything has changed: ourselves, the restaurant and the idea that innocently blossomed after the conversation of two youngsters, a reality nowadays. The hospitality industry has always faced crises and the current one might be one of the most important. Others are willing to change their strategy, but we have ours very clear: keep crafting and serving food honestly and faithful to our ideas. The main intention of El Recer team is that each one of you finds a spot at our place. We do not own a "beach restaurant", we own a restaurant on the beach.
Olive, wheat and vine. In other words: oil, flour and wine; three fundamental pillars which are always present in El Recer kitchen.
When traveling, sometimes one falls in love with a place at the first bite. We try to offer our gastronomic knowledge and guide you from one end of the world to the other through our specialties.
We make our fresh pasta since the very first day with the sensitivity and methodology of an artisanal workshop but without giving up new technologies. It is made only with the best raw materials, combining flour and semolina, without preservatives or added dyes. A quality that the diner appreciates when tasting it, for its special texture and the taste of authentic homemade fresh pasta.