A few days ago, the guide Michelín She gave him the second star to Bon Amb Restaurant, and almost simultaneously, the Repsol Guide also recognized the Restaurant La Perla de Jávea with a sun. We were able to talk to the brothers Sergio Box and told us that is the recognition "to a long-term work and a good interpretation of the local cuisine. This recognition does not mean more pressure, you just have to improve things and not let your guard down."
For his part, Alexander's older brother, tells us that the restaurant opened on 1 1984 January, "Our parents founded it and at the beginning it was like a beach bar, that we sold everything and over the years we have positioned ourselves as a restaurant. We did this in 2005 when our parents retired."
The Box brothers tell us about the suculencias of his letter, "in La Perla de Jávea it is recommended meals with products from the land and the sea, at noon with prawns from the area, squid, Sepionet, salad with chaplains, a rice and finish with an apple pie with grandma's recipe. At night we suggest the fish market, the t-bone steak of Luismi, turbot, we are definitely a product kitchen ".
And thanks to good food, have been granted the SOL, thereby returning to the kitchen with Sergio tells us that this Sun puts them on the gastronomic map, "If Xàbia had another SOL or another star it would be much better to position ourselves in the preseason since the winter client looks at these distinctions"Says Sergio Box. It also recognizes that are located at a strategic point, the Arenal Beach, "The bridges, Easter, the summer season and the Christmas dates are full and our mission is for the winter customer to be happy."
The SOL award of the Repsol Guide is a prestigious recognize the Box brothers and add that they have received a congratulatory letter from the President of the Generalitat, Ximo Puig. This distinction is a reward for the products and talent of people and recognizes the great career.
The Box brothers do not think in the short term of more suns or stars MichelínBut they will continue working as before "Making the client feel at ease, so we will vary the menu and make some small improvements in the restaurant".
