Who are we?
Aina Gabriel, the visible face of the Capicua ...
Aina started cooking in restaurants and hotels such as Martin Berasategui and Casa Cámara in the Basque Country; or the Hotel Rey Don Juan Carlos and La Llàntia in Barcelona, which together with the passage through the rooms of restaurants and Hotels such as Cal Sidro or Hotel Sant Cugat, among others, has the experience that has helped you understand how to manage, in every detail, the room of a restaurant.
Kindness, perseverance and know-how to help you decide the perfect meal and take care that everything is to your liking.
Isaac Gómez, the crazy cook ...
Isaac was very clear from an early age that cooking was his passion. After training with chefs at the height of Martín Berasategui, Santi Santamaria, Ferran Adrià and Ramón Rosas, he decided that a small corner of Cerdanyola was the best place to show his creations.
Creative, concerned about the environment and always looking for a balance between creativity and tradition, he tries to make each dish convey the affection and passion he feels for cooking.
The Capicu@s, the team that makes everything possible ...
Our producers
Convinced of the importance of eating well, from Capicua we thought you might be interested
know where we buy our materials.
We try to work with local producers and local companies and that they work in the most sustainable way.
People who love and care about the product as much as we do.
