When I met Arthur Martinez thought he was a cook like the others. Everything his way, period. But no, I was wrong and that eventually proved to me that is someone who listens, gives you the opportunity to take the creativity you have in you and helps you make a good idea. Is a person worth knowing and that is sure to have many successes in life and who loves his profession and takes great effort to improve your kitchen and work. Love the Slow Food movement and Km 0 produces much of the letter from this project and that is why Slow Food has its label Km 0 in your restaurant.
Among its projects are Slow Food Botifarra recovery Terragada typical of Terrassa, oil oblit variety of Ullastrell Martialis and wine. I I've had a chance to try all recommend for fans of the oil that if one day have the chance to go to Capritx can also take advantage of it to taste the oil as it has a characteristic aroma and taste, a touch Acidito poussin at the beginning and then the bitter oil remains in the final touch. Of this variety are recovered only about 400 bottles a year.
Leverage also to test the Martialis white wine.
 | Sausage Terragada Terrassa Botifarra Terragada Terrassa. |
 | Oblit oil L’oblit oli |
 | Martialis White Wine Martialis Vi |
ARTUR MARTINEZ
During the studies ... do short internships in several restaurants in Barcelona and Terrassa Murià pastry, other than work in the kitchen at home on weekends. I read all the books and magazines I can and I go, being very young, the first congress of kitchen. After finishing school, I work as a chef of the restaurant Greek Festival 98 and then, along with my brother Juanjo, as chef and teacher at the Escola d'Hostaleria of Masnou. During this period (1999), and at 22, won the XIII Cooking Competition for Young Chefs de Catalunya, Sant Pol delivered
After three years in Masnou, I go to Madrid to play for Madrid Vips Group as executive chef. In 2001 I return to Barcelona to advise gastronomically in hotels and restaurants and provide cooking classes at the School of Hotel Management at the Universitat Autònoma de Barcelona.
But I miss the action in the kitchen and in November 2002, my parents, Juanjo and I encourage. Transforming the old Capritx bar, a small restaurant for 20 diners open only three nights a week (Thursday, Friday and Saturday), a task which we combine with our real jobs (hence the name of the restaurant). In 2004 we decided to open the restaurant full-time and I devote myself exclusively to it. During this period we get several local and regional awards, including the Chamber Prize 2006 for Innovation. Awards are very important to help us in difficult times to continue fighting.
That same year the group's founding members are Cuina Vallès, a group of restaurants in the Western Valles decided to defend and promote our country's cuisine. Juanjo left Capritx 2008 to undertake new culinary projects: Colmado 1917 and The Picoteca. In 2009 two decisive events occur: I am nominated for Chef of the Year by the Girona Gastronomic Forum and the Journal of Catalonia (with all that is medially), and enter room responsible for my wife, Sonia, a key element in the stability of the restaurant. During this time our kitchen and our service are taking shape and personality.
The constant reflection on the products we use leads us to agree with the movement "Km 0", which advocates the use of foods with common sense and respect for the environment.
In 2010 I realize the restoration of the Hotel La Mola (a spectacular oasis of tranquility between Terrassa and Sabadell), and received a Michelin star. Today, only hope to be better than yesterday.
RESTAURANT Capritx
... Is playing dominoes or cards. Little by little, the food of the grandmother was taking more prominence. In the early 70's, my parents (Maite and Arthur) caught over the business with the support of grandparents. They are one of the pioneers in Terrassa in making packed lunches, weekends and holidays, enabling the rear of the premises for service.
Juanjo born in this decade and I, growing and playing with stools, tables and cooking. Times are unforgettable for us. I still remember my grandmother putting a plate of vegetables on the table nearest the kitchen covered with checkered cloth that, when faithfully grandfather sitting in his chair against the wall watching every movement watch, with that great personality so, my father behind the bar doing those marathon days of 15 hours a day, keeping everything clean and neat as a pin, or my mother preparing the chickens and arranging the store so estimates the weekends.
We live new experiences and the birth of Capritx
Over the years, when my brother and I went out to work just finished his studies and become great grandparents to support the pace of doing any holiday week (just closed our business on Sunday afternoon! ), my father decided to open the bar only on Fridays, Saturdays and Sundays. People, waiting their turn in the store to get food, and beer was the perfect tapas at the bar. Years later, we decided to service the space we had closed, but our way.
Capritx born in late October 2002 without pretensions, with great enthusiasm and no experience in restoring self that type. With a tasting menu at € 28.00 and a letter of 15 wines began a drive, but encouraging way ... Almost everything that we know what we have gained along the way, learning from the mistakes we have been committed, but enjoying every day. This is the soul of Capritx!
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