MEET THE CHEF

QuinoaQuinoa Matias FernandezMatías Fernàndez Hernàndez owns the popular restaurant Quinoa in Falset high street. Matías is a young chef who is making a name for himself in the region thanks to his creative dishes and incredibly decent prices, especially on weekdays. He offers a three course menu for 11 Euros house wine included, which really is hard to beat anywhere else in the region. VisitPriorat.com has awarded this restaurant three tortoises (some may say the equivalent of three Michelin stars!) for the quality of the food served in relationship to price, atmosphere and general customer service.


VisitPriorat.com recently interviewed Matías and this is what he said:-


What does cooking mean to you?
It is a way for me to express to people what I like doing.

How would you define the style of cooking at Quinoa?

It is based on seasonally available food with some touches of signature cuisine. It is fresh and rejects all that is artificial and mediocre.

In wine terms, is there a discerning factor about Quinoa?
This building formerly served as a winery. The thick natural stone walls kept a constant temperature which was favourable to the wine stored here. We would like to continue this tradition of working with wine through our creations in the kitchen.

Thank you Matías.

Here is a copy of Matías' current menu:-

Quinoa 09

Starters

- Cured duck ham salad with autumn fruits
- Wild mushroom bread dough with onion and smoked Idiazabal cheese
- Organic eggs, potato and mi-cuit (partially cooked) foie gras
- Tomato Gnocchi with fresh basil and Parma cheese

Main courses

- Beef steak with roasted onion and a romesco sauce
- Roasted Iberian pork with prawns and soya beans
- Lamb preserve, creamy yoghurt, vermouth and Quinoa
- Light tuna belly (ventresca) with tomato bread and goat’s cheese
- Rice dish with prawns and wild mushrooms

Desserts

- Hazelnut cake with Frangelico (liqueur), quince jam (membrillo) and “Angel Hair” (sweet spaghetti squash)
- Catalan doughnuts with banana, orange and white chocolate
- Fig carpaccio with yoghurt ice cream and Oreo biscuit
- Chocolate cake with spiced bread and more chocolate

Our recommended dishes…

- My homemade salt cod “doughnuts”
- Quail croquettes
- Cured Iberian ham croquettes
- Catalan tomato bread with cured Iberian ham
- Prawn carpaccio with salad and hazelnuts

Matías, the chef does not usually leave his kitchen to greet his customers. If you wish, however, you may visit him in his kitchen.

Time permitting, most dishes are made using organic ingredients or local farm produce (farmyard eggs, DOP (PDO) Siurana olive oil, artisan cheeses, kitchen garden vegetables, flour, sea salt, DOP (PDO) Prades potatoes, Bomba rice from the Ebro Delta etc…).

The menu changes with the seasons. Desserts and ice creams are made in house.


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