Shirt cuff Cuisine.
Atempo offers us a new gastronomic format merging the waiter's trade with the passion and creativity of the chefs.
An offer based on products with soul, close landscapes and an incredible unique environment.
Atempo’s team, headed by Iñaki Aldrey, brings to life the new proposal of chef Jordi Cruz.
Iñaki arrived at ABaC restaurant in April 2011 as a stagiaire, after having trained as a chef in the I.E.S Fraga do Eume school in Ferrol, and after having worked in Paradores or in A Gabeira. After a period of 6 months of practice, Jordi Cruz decided to incorporate him into the ABaC’s staff, where he worked until May 2016, when he assumed the challenge as chef of Ten’s Tapas Restaurant.
Now, with the opening of Atempo in La Fortalesa of Sant Julià de Ramis, Jordi Cruz bets again for Iñaki Aldrey to lead the team of this ambitious project.
David trained at the School of Hospitality and Tourism of Girona, obtaining the scholarship for the best file. He discovered his passion for cooking working in the dining room. For six months he made an internship at Celler de Can Roca, and later worked in restaurants such as Bo.Tic and Disfrutar. The affection to his family made him return to the Costa Brava, where he started working at the Casamar restaurant. His desire to continue learning moved him to join the Atempo team, where he now directs the kitchen.
Carles, the maître of Atempo, grew up working in the hospitality business of his family, and finished his studies at the Escola d'Hostaleria in Girona in 1993. After a long career in the sector, working in places like La Gavina o El Racó de Can Fabes, arrives at Atempo to lead the team of waiters and guarantee a service of the highest quality.
Sommelier of the promotion of 2000 by the University of Girona, Ferran has been linked to the world of restaurants since 1997, when he opened La Banyeta Restaurant, where he has developed the task of wine keeper and his service. Runner-up of Spain Trofeo Custodio López Zamarra 2009, Nas d'Or de Catalunya 2004 and Best Sommelier of Catalunya 2018 are some of his recognitions.
Located at the coronation of the Sants Metges Mountain, inside La Fortalesa de Sant Julià de Ramis (BCIN, Cultural Asset of National Interest), the Atempo restaurant occupies the most reserved part of the upper floor of the Hotel Sants Metges.
It is reached through a sequence of intermediate spaces (hall, cocktail bar and aperitifs, show cooking space), all built on the trace of the old fortress of La Fortaleza de San Julià, a space where a part of the artillery and explosive materials necessary for the Défense of the mountain were kept safely.
A large vegetable roof with earth covers with a curvilinear form this place, with a forceful architectonic presence similar to the one of other pre-existing military buildings.
The dining room tables occupy a privileged position, a true eagle's nest with views over the garden, the interior water rafts and a 360º panoramic view of the province of Girona: the Montseny to the south, Puigmal, Canigó and the French border to the north, and Cap de Creus and Montgrí to the east.
The interior design of the room contrasts the harsh and rough materials of La Fortalesa - concrete with natural earth finish and corten steel in ceilings and walls - with the friendliest natural wood, found in the furniture of the tables and in the elements of separation.
The lighting is indirect throughout the dining room, to help put into value its space and volume, except the lights on the tables, resolved with minimal luminaires that do not interfere with the continuity of the space of the entire room.
A design of natural inspiration that seduces and invites you to let yourself go.
From the vitis vinifera sylvestris until now: history, culture, gastronomy ... 20,000 years of viticulture cannot exist by chance. The wind, the earth, the water and also the fire, natural elements linked to the strain. The textures, the aromas and the organoleptic sensations emphasize this fermented grape juice.
From the Neolithic, through ancient Egypt, classical Greece, the Roman Empire and the Middle Ages, has been forged this drink as illusory as disturbing, as precious as despised, currency exchange for businessmen and merchants, and elixir for others.
The Atempo cellar runs from our house to the Pacific: it illustrates the vineyards from everywhere, accentuating and inserting wines from Mediterranean and continental climates. Continually searching for the closest wines that give character to our land. Looking for the history of viticulture in a modernist context where everyone can find the wine they want.
"Sensations are not part of any knowledge, they are rather provocative provocations, occasions for an act of inquiry, which must end in knowledge."
- John Dewey -