Pablo Margós is currently the Executive Chef of Pelayo Gastro Trinquet and also of “Las Bairetas” in Chiva, a family business well-known because of paellas and rice cuisine tradition. Margós also mananages the family restaurant.

His proposal focuses on tradition, caring on raw material and trying to base every dish on proximity products.

After his studies at the cooking school in Cheste, in 2012 got the 2n position in a young chefs national contest in Segovia. That was a game changer and he became more self confident and motivated.

Pablo is a youg cook, recently named as one of the most promising 10 young chefs in Comunitat Valenciana, as the food writer Jesús Trelis published in 2017.

Nowadays, Pablo leads this project surrounded by a young, comitted and professional team into his hands.

Pablo's recommendation

Pablo's recommendation

Our new cuttlefish dish is simple but already a favourite. You can order toghether with the timbale and decide which one you like more but, over all, you can have it with a beer!