Today we come to tell you that the journalist Belén Parra came to visit us at the restaurant to interview us about our cuisine for the newspaper: El Mundo.

Next, we leave you the whole news so you can read it 😉

ENTRE DOS MONS: VERY GOOD MERGE

Their place in the world is in Palamós, where they feed the living project in common with their own restaurant. The chef pair formed by the Peruvian Mila Acosta and the Catalan Roger Cama successfully conjugates the prospects roots on the edge of the more brau Mediterranean.

She, Peruvian. He, Catalan. Each in his world (gastronomic) and together, in the Entre Dos Mons de Palamós. In front of the sea, the waters of the sea are approaching, separating what they want most. That is your country, culture and people. It is Mila Acosta who is obviously further away from his or her dishes, but his dishes show that distance is not oblivion. On the contrary. There is probably no cevich on this side of the map – with ten fish and shellfish – better than what she makes and plate with so much love.

Evocation is constant on the table, as is the ability to excite from a single mos. You only have to share your current degustation menu with one of your compatriots to realise how accurately Mila rewards the mute memory. Also those who have the memory of Peru still latent. It does so with an indigenous product, it quotes all its suppliers, but it also comes into its hands after hours of sea and air travel. To shorten the sperm, Mila and her partner Roger Cama have also been released into cultivation, even in modest amounts.

They met in the cuisine of the Via Veneto, for which they have only good words, when they defended different but united games. They were years of training, delivery and commitment. Looked accomplices and revealing silences. Extenuating work with reward. In this historic Barcelona, they bear in mind how that story was born… And they have a smile.Entre Dos Mons he has just reopened to face another long season. With only a few days off when the majority holidays, Mila and Roger take advantage of their creativity to squeeze to the full in a place with a lot of offer and little competition. Few restaurants exploit this merger so well that in this couple it is real, intelligible and enriching. Despite splitting the papers between the kitchen and the room, one has the feeling that they could exchange their places and nothing would happen either. It is noted that both share concerns and objectives, as well as extensive culinary baggage. Together they love each day’s bread, they step on the sludge daily and they glow with empordanese wines and some pisco when intervening. Its is a very well avenue (cuin) fusion.