Grup Sobretaula

01

From one kitchen to three

In 2014, Pau Vilanova and Clara Roig opened the first restaurant with a simple idea: that a meal should end in conversation.

The name is that of the conversation that starts when the plates are cleared: sobretaula.

Hands kneading dough on a floured table

02

2014 → Today

  1. 2014Pau (kitchen) and Clara (dining room and wine) found the group.
  2. Today58 people, three restaurants, twelve suppliers.

  • Pau Vilanova

    Cook

    Cooks with the day's shopping and changes the menu four times a year.

  • Clara Roig

    Sommelier

    Chooses the wines and coordinates the dining rooms.

2014
since
58
people
3
restaurants
12
suppliers