Algadir del delta is a small restaurant with 15 rooms located in Poble Nou del Delta (Amposta-Tarragona) in the heart of Ebro Delta Natural Park (Biosphere Reserve).
L’Algadir delta offers accommodation in a 3-star hotel category, where clients can enjoy well-being, and tranquility of the environment through recreational and recreational spaces.
It has a simple infrastructure and characteristics of the typical houses of Poble Nou in the delta, equipped with new technologies.. With a small garden and swimming pool. As well as an urban garden on the roof of the hotel to be able to use the food on the restaurant menu..
Finally, comment that the hotel has a reading room/library with literature from Terres de l'Ebre, thus encouraging the promotion of the territory through reading.
In 2001 Joan Capilla began studying Physical Activity and Sports Sciences at the Ramón Llull University of Barcelona. (Blanquerna). In the third and fourth years of his degree, all the work that Joan did was personalized and adapted to a future company in his territory.: Marketing, HR, business plans, etc. In August 2007, Joan, at 25 years old and in the middle of the economic crisis, opened the hotel and restaurant.
From the beginning Joan opted for sustainability and joined the permanent Forum of the European Charter for Sustainable Tourism of the Ebro Delta Natural Park.
In 2009, the L'Algadir delta Hotel was certified as a company accredited with the European Charter for Sustainable Tourism., implementing supply and waste management systems, as well as betting on social actions that contribute to the territory and its inhabitants.
In 2010 the Algadir del Delta Hotel was certified with the European ecological label Ecolabel being the first hotel in Catalonia to obtain it.
This certification led to recognitions such as:
In 2016 it received a visit from the Michelin Guide inspectors, achieving to date the BIB Gourmand from the prestigious red guide and a special recommendation from the Repsol guide. That same year, the Algadir delta received the FITUR Award as honorary recognition for the best project in sustainability and hotel rehabilitation in Spain to execute.
Later he studied an online avant-garde cooking course at the Basc Culinary Center, among other courses. And in 2022, with the aim of achieving a more sustainable restaurant, He took the Sustainable Restaurant Management Course that will allow him to improve sustainability in the L’Algadir del Delta restaurant in a maximum of 4 years..
We have to start thinking with the workers, Sometimes we invest in state-of-the-art machinery, but we don't think about worker satisfaction.
To develop our activities in a sustainable way we must take into account:
Through an Excel designed by us, we keep track and graphs of the consumption of supplies in reference to occupancy.. We have implemented a 33 kw photovoltaic solar panel plant. During the day we do not need external energy and soon we are going to implement a wind energy system to be self-sufficient at night..
We have always defended and used proximity products. Trying to give farmers a voice, ranchers and fishermen of the region. The product is the star of our menu and our chef, through traditional recipes, gives them a more modern air, interpreting them without leaving the context..
In recent years, apart from rice, fish, Ducks, eels that were already more typical of the territory, we have given voice to products such as lamb “la Fardasqueta” (a special lamb) which lives in our mountains 15 km away and can only be eaten from May to June.
We have also incorporated more vegetables, vegetables from the region, balancing the menu and often making the vegetable the main product of the dish and the animal protein the by-product.
In our rice offering, We try to ensure that the client can eat all the varieties grown in the Ebro delta, even brown rice, a cereal with high nutritional value that we do not give importance to nutrition and is missing from restaurant menus.
As we have announced, our proximity is approximately 40 km, but the general framework could be all of Catalonia, using legumes and cheeses from Catalan cheese factories, etc. Regarding local or organic products, We give preference to proximity and, if it can be ecological, better.
In summary, in our menu you can taste:
All this product marinated with a wine and sparkling wine list of more than 150 references. With all the DOs of Catalonia, and other state names. In the Winery it is predominant that the wine or sparkling wine is organic, natural or biodynamic. The DO of our region is the DO Terra Alta, which would make up more than 40% of the menu in references from our region..
With local consumption we achieve: