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Hotel Restaurant l'Algadir del Delta
T +34 977 744 559
Email: gerencia@hotelalgadirdelta.com
Ronda dels Pins 27-29,
43549 Poble Nou Delta (Amposta)
Enjoy our local cuisine, rich and varied, We only use products of our territory or vicinity.. Our restaurant was certified in 2014 gastronomic by the Generalitat of Catalonia. This award acknowledges our daily work, and it is an award for the work of our team in the dissemination of Catalan and local gastronomy.
Furthermore, proximity to Terra Alta, Montsant and Priorat is a blessing for our wine list, a referent in Poble Nou.
"Flirtatious, now and in the Delta del Ebro, with rice paddies just meters. The chef-owner, faithful to products "Km 0", It has classic cuisine and a wide selection of rice, his Speciality. Kept rooms complement!"
- inspectors MICHELIN guide
Algadir talk is talk about Joan Capilla, siempre corriendo de un lado a otro: recepción, dinning room, cocina, prepara un arroz, see if the meat is at its service ... And so after service, with an open mind and feet on the floor. Joan studied Sciences of Physical Activity and Sport and later graduated in Tourism. Finally he studied Advanced Basic Kitchen and the Hoffman School of Hotel Barcelona.
Joan is a young restless mind and in love with his environment has always been committed to Catalan cuisine and gastronomy of the Delta del Ebro. While introducing new products that complete your recipe.
At 25 he decided to open the Delta Hotel Algadir and was later recognized for his work in the kitchen with the seal of Hotel Gastronomic offered by the Catalan Tourism. In November 2016 Joan was recommended for the first time in The Michelin Guide Bib Gourmand recognition.
Later he continued his training at the Escola de Cuina de Villaretiro,
He attended the Vanguardia Cooking Course at the Basque Culinary Center. And he was also able to train at the Espai Sucre School, in the Restaurant Desserts course.
Lastly, he was trained in the first promotion of Sustainable Restaurant Management at the Basque Culinary Center. Getting one of his passions to become a sustainability manager for restaurants.
