ABOUT US

ABOUT US

Jean Anthelme-Savarin said “The pleasure of the table is typical of any age, Nation and time can be combined with other pleasures and subsists to the last to comfort us when all other pleasures are gone”.

Maybe you have never tried Spanish food, but you will certainly be delighted with each of our dishes.

Chef Alberto Roche with more than 20 years of work in the kitchens of Spain will be in charge of pleasing your palate.

Rooted in Spanish culinary art, the chef tells a story in each of his dishes, so that you enjoyed the Spanish Gastronomy in Miramar.

No matter where you sit in our restaurant, you will feel as comfortable as at home, and observe the elegance of an exquisitely designed venue, with a modern bar and a traditional lounge that classifies the place with a transitional style.

The same applies to food, exaggeratedly rich flavors, served in modern dishes and / or mud according to your order.

Spanish music is always pleasant and soft, the lighting ranges from very clear to very dim depending on the time of day, cleaning and always excellent service are some of the things that will make your experience at El Pillao an unforgettable moment.

The delight of the table, and enjoy a select and almost exclusive wine in a high quality glass should not be a privilege of little and that is why we chose Riedel glasses and a selection of wines from small vineyards in Spain, few marketed, but very warm.

Pillao is a word that in its function of verbal means: catch, grasp, see, catch, surprise and that is what we intend here in El Pillao in each of his visits.

Our goal is to sit plumbers, electricians, carpenters, doctors, lawyers, professors, masons, bankers, office workers, children, young and not so young, all together at the same time, to offer everyone the same service and same quality of our products and the same dedication.

Alberto is the master who starts early in the morning with the movement of pots, pans, knives, and saucepans in the kitchen preparing for the day

I was born in Alicante (Comunidad Valencia)

I came to the kitchen from a very young age to help my family. I started washing dishes that is the work of least complexity that is done in the kitchen. Seeing how the flames were rising from the pans when the meals were prepared, smelling odors; those that are very typical of Spanish cuisine.

It was that in an instant I knew that my first job is art, because at a distance you fall in love with the visual, when you approach the smell, you go to any place trying to remember and without waiting for more you have the first mouthful and then it is that says: it looks cute, it smells delicious and tastes delicious.

I got my first job as a kitchen assistant in the “Casino de Alicante” I learned that it is a profession that takes a lot of dedication and a lot of patience. As an assistant I was always very attentive to everything that was done in the kitchen, asking, deciphering secrets and keeping them all in my memory.

A year later I moved to the restaurant Juan XXIII where I was already working as a cook, I was working full time until 1997 when I went to “La Mili” as a cooking cape and on my permits I went to Juan XXIII. To guarantee my place when I left “La Mili” and that’s how it was. I remained as a chef until 2001 in this Restaurant.

In this same year I started working as a Chef at “Finca Torre de Reixes” luxury restaurant in Alicante, in these years in addition to the experience I had acquired in the oceans had the following titles.

  • Desarrollo practico de la A.P.P.C.C (2001)
  • Decoración de postres para Restaurantes (2004)
  • El mundo de las mesas (2004)
  • Curso de grandes jefes de cocina

The latter taught by the master and Michelin star José Manuel Varo.
In the middle of 2009 I started to work in “El Poblet” for almost 2 years and then I was in the Restaurant “La Cantera” of Sub-Chef, although I never occupy the category of Head Chef if I must say that this was where I absorbed the most knowledge , discipline, art and above all, gstronomic creativity.

Supported by my experience and my family, I decided to open my first restaurant in La Coruña “El Rocheff”, which continued to operate until 2014 when, following the dreams of my family, I came to the USA. I did not follow the American dream (I did not know it either); I was behind my desire to leave my mark anywhere in the world through which I passed and expand my culinary knowledge with other cultures.

In 2015 I started working at the Spanish restaurant “Entre Tapas” as a chef for approximately 1 year. I was in “Basilico” for a year and a half and then in “Bellini” for 2 years.

Jean Anthelme-Savarin said “The pleasure of the table is typical of any age, Nation and time can be combined with other pleasures and subsists to the last to comfort us when all other pleasures are gone”.

 

Maybe you have never tried Spanish food, but you will certainly be delighted with each of our dishes.

Chef Alberto Roche with more than 20 years of work in the kitchens of Spain will be in charge of pleasing your palate.

Rooted in Spanish culinary art, the chef tells a story in each of his dishes, so that you enjoyed the Spanish Gastronomy in Miramar.

No matter where you sit in our restaurant, you will feel as comfortable as at home, and observe the elegance of an exquisitely designed venue, with a modern bar and a traditional lounge that classifies the place with a transitional style.

The same applies to food, exaggeratedly rich flavors, served in modern dishes and / or mud according to your order.

Spanish music is always pleasant and soft, the lighting ranges from very clear to very dim depending on the time of day, cleaning and always excellent service are some of the things that will make your experience at El Pillao an unforgettable moment.

The delight of the table, and enjoy a select and almost exclusive wine in a high quality glass should not be a privilege of little and that is why we chose Riedel glasses and a selection of wines from small vineyards in Spain, few marketed, but very warm.

Pillao is a word that in its function of verbal means: catch, grasp, see, catch, surprise and that is what we intend here in El Pillao in each of his visits.

Our goal is to sit plumbers, electricians, carpenters, doctors, lawyers, professors, masons, bankers, office workers, children, young and not so young, all together at the same time, to offer everyone the same service and same quality of our products and the same dedication.

Alberto is the master who starts early in the morning with the movement of pots, pans, knives, and saucepans in the kitchen preparing for the day

I was born in Alicante (Comunidad Valencia)

I came to the kitchen from a very young age to help my family. I started washing dishes that is the work of least complexity that is done in the kitchen. Seeing how the flames were rising from the pans when the meals were prepared, smelling odors; those that are very typical of Spanish cuisine.

It was that in an instant I knew that my first job is art, because at a distance you fall in love with the visual, when you approach the smell, you go to any place trying to remember and without waiting for more you have the first mouthful and then it is that says: it looks cute, it smells delicious and tastes delicious.

I got my first job as a kitchen assistant in the “Casino de Alicante” I learned that it is a profession that takes a lot of dedication and a lot of patience. As an assistant I was always very attentive to everything that was done in the kitchen, asking, deciphering secrets and keeping them all in my memory.

A year later I moved to the restaurant Juan XXIII where I was already working as a cook, I was working full time until 1997 when I went to “La Mili” as a cooking cape and on my permits I went to Juan XXIII. To guarantee my place when I left “La Mili” and that’s how it was. I remained as a chef until 2001 in this Restaurant.

In this same year I started working as a Chef at “Finca Torre de Reixes” luxury restaurant in Alicante, in these years in addition to the experience I had acquired in the oceans had the following titles.

  • Desarrollo practico de la A.P.P.C.C (2001)
  • Decoración de postres para Restaurantes (2004)
  • El mundo de las mesas (2004)
  • Curso de grandes jefes de cocina

The latter taught by the master and Michelin star José Manuel Varo.
In the middle of 2009 I started to work in “El Poblet” for almost 2 years and then I was in the Restaurant “La Cantera” of Sub-Chef, although I never occupy the category of Head Chef if I must say that this was where I absorbed the most knowledge , discipline, art and above all, gstronomic creativity.

Supported by my experience and my family, I decided to open my first restaurant in La Coruña “El Rocheff”, which continued to operate until 2014 when, following the dreams of my family, I came to the USA. I did not follow the American dream (I did not know it either); I was behind my desire to leave my mark anywhere in the world through which I passed and expand my culinary knowledge with other cultures.

In 2015 I started working at the Spanish restaurant “Entre Tapas” as a chef for approximately 1 year. I was in “Basilico” for a year and a half and then in “Bellini” for 2 years.