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Translation of Restaurant Reviews

Since the end of the 90s, Spanish cuisine has undergone a revolution, which has elevated it to the highest echelons. We're no longer limited to smoke-filled bars with the same draft beer, stale tapas and a less than ideal hygiene. The revolution brought new establishments and new concepts. Some establishments focus exclusively on wines, others on craft beer and others on unique cheeses but all of their menus are created with care, respect and with a specific audience in mind.

Over the last decade, we have also seen the popularity of international cuisines grow in Spain. Although it is true that the Spanish public is still a bit reluctant to try new flavors, these restaurants are here to stay, it isn't a passing fad. In big cities such as London, New York and San Francisco, Indian, Thai, Korean and Peruvian restaurants have been filling their tables with diners for years and have been fully accepted as options for any occasion. This is also something we are seeing more and more in Spain. As a result, it is important to consider the needs of English speakers at these restaurants as well.

These publications are invaluable when choosing where to dine, especially when we visit cities other than our own.

A parallel effect of these phenomena has been the creation of various publications, both in print as well as on the Internet, that focus on evaluating the quality of new bars and restaurants in Spanish cities. These publications are invaluable when choosing where to dine, especially when we visit cities other than our own. Unfortunately, the large majority of these reviews can only be found in Spanish, making it impossible to reach international tourists who visit Spain year after year.

Whatever the volume of your readership, translating your content will expand your potential audience enormously and will enable you to become a benchmark among English-speaking tourists.

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Translation of Food Articles

Translation of Food Articles

Traveling and visiting new places have always been among the most appealing activities to enjoy during our leisure time and have always been closely linked to gastronomy. However, recently the popularity of purely gastronomical trips has grown dramatically

Sample Translation

Source: José Carlos Capel | El País


Recetas del fondo de la memoria

SAITI, La vuelta en solitario del chef revelación Vicente Patiño en Valencia

El cocinero Vicente Patiño acaba de estrenar restaurante en el centro de Valencia. Un local acogedor, luminoso, recoleto, con el ambiente de una casa de comidas contemporánea, dotado de mesas sin manteles y una mini barra. En una de las paredes, estanterías con libros de cocina. Y, a la entrada, una declaración de intenciones: “Cultura, sabor, tradición, innovación, producto, ilusión, sueño, respeto…”. Sin duda, un intento por dejar atrás el rastro de pasadas experiencias en otros restaurantes —Sal de Mar (Denia), Óleo y La Embajada—, en los que operó bajo los condicionantes de socios ocasionales. Periodo fructífero y conflictivo a la vez en el que, pese a todo, alcanzó la distinción de cocinero revelación (2007).

Ahora, tras un cambio de rumbo, vuelve en solitario con una propuesta doble. Por un lado, con el deseo de elaborar especialidades populares y sabrosas, recetas que atañen al fondo de la memoria. Al mismo tiempo, con la idea de no abandonar la línea de platos moderadamente creativos con los que se consolidó en el oficio. En ambos casos bajo el paraguas de la informalidad y sin que sus facturas dejen de ser amables. Nada que se separe de la fórmula de éxito que algunos cocineros de relumbre utilizan para sus segundas marcas.


Recipes from the far reaches of your memory

SAITI, The solitary return of the star chef Vicente Patiño in Valencia.

The chef Vicente Patiño just opened a new restaurant in the center of Valencia. An inviting and cozy space, full of light with the atmosphere of a contemporary eatery, bare tables and a small bar. One of the walls contains cookbooks and the mission statement is posted at the entrance. "Culture, flavor, tradition, innovation, product, excitement, dreams, respect..." Undoubtedly, an attempt to leave behind the trail of past experiences in other restaurants–Sal de Mar (Denia), Óleo and La Embajada–, where his work was dictated by his sporadic partners. It was both a productive and difficult period where, despite everything, he was awarded breakthrough chef in 2007.

Now, after a change of course, he has returned, on his own and with a dual offering. On the one hand, he wants to prepare popular and flavorful specialties, recipes from the far reaches of your memory. On the other, he doesn't want to abandon the type of moderately creative dishes with which he established himself as a chef. In both cases, he has done it in a relaxed ambience and without unsavory prices. Nothing out of line with the formula for success followed by certain renowned chefs in their second brands.

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