The restaurant Aticcook-Bruno Ruiz is conceived as a house, our house, to which friends come to eat. So that´s how Nacho Cabrera, architect and partner of Pepe Cabrera Arquitectura Interiorismo likes to define, the restaurant that everyone talks about and that each season is growing in quality. The chef directs the young chef Bruno Ruiz, winner of the last International Competition of Creative Cuisine of the Red Shrimp of Dénia and chef in charge of the opening of the second D * NA Festival Gastronòmic of Dénia. Aticcook is special for many reasons and today we tell you five of them.
INTEGRATED IN A SHOWROOM
Five years ago the designer and founder of the studio that bears his name, Pepe Cabrera, came up with the idea of opening a restaurant in the attic of the showroom of more than 3,000 square meters located in Dénia. This makes it a more modern design space, which is integrated with the furniture and together creates an artistic concept very difficult to find elsewhere. Pepe saw the evolution of gastronomy towards one more aspect of art, as it is today, and made it a reality.
NOON OR EVENING
From September to June, there is only one service per day at Aticcook. But we do not know well in advance whether it will be at noon or night. It is decided by the first reservation that closes for that date. The preference of the first caller to eat on a specific day is what determines whether the restaurant opens at one time or another.
WE DO NOT START UNTIL YOU ARRIVE
As the service is midday or night depends on the customers themselves, the time to start eating too. Actually, there is a start time for lunch or dinner, but it does not start until all the diners are at their respective tables. This causes funny situations, such as when the last customers arrive they are greeted with applause for the rest, eager to enjoy the menu. Luckily, all are usually punctual.
A MENU FOR ALL
This happens because the tasting menu is unique. Bruno Ruiz and his team design a menu in which they are introducing changes according to the availability of seasonal products. The same dishes are served at all tables. This also generates synergies among the diners themselves, regardless of the table they are sitting on.
THE KITCHEN IS OPEN AND COMMENTED
Another reason that the service starts at the same time for everyone is that the food is discussed. Bruno Ruiz is explaining to the diners what he is preparing and they are going to eat next. He does it from a Bulthaup kitchen, a brand that has a shop in shop inside the showroom. It is the ultimate expression of cooking live and lets you know how a dish has been made, which we are sure will be delicious.
There are five of the main reasons why the restaurant Aticcook-Bruno Ruiz is an almost unique place. To finish being it just need you to come to live your experience.