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/restaurants/
INTERVIEW
Carlos
RodrÃguez
The owner of the
restaurant Vaca
Nostra
Where was born the idea of opening this Very good, even, I would say that the
kind of restaurant? acceptance was bigger than the initial
It is the result of the combination of several predictions. So much so that we have opened
aspects: in one hand, the celebration of the a permanent terrace to respond the demand
10th anniversary of the butchers Raza of the target we had. This new space, with
Nostra, specialized in quality meats, that an environment and decoration similar to the
supports the develop of Raza Nostra Group; dinning room, is an ideal place to have lunch
on the other hand, the success got with the or dinner or, why not, to enjoy a pleasant
restoration concept of Hamburger Nostra. evening event without the limitations that
Somehow, opening a restaurant where eat sometimes closed spaces have.
these meat that we can get in our shop was a What characteristics make the restaurant
natural step which also let us to complete our different to others?
gastronomic offer.
Raza Nostra is a butchers in Madrid The main one is the concept of butchers
known by its quality since more than 40 inside a restaurant. It is more, in Vaca
years. Do you think that it is a reason why Nostra the gastronomic experience is based
a restaurant that offers directly this meat on the trade of butcher, of course, but also
has an assured success? on the trade of sommelier and cooker. The
It is a help because there are customers of frst one offers a personalized advice so the
Raza Nostra who with the opening of the customer choose the meat what will eat of
restaurant Vaca Nostra can have a restaurant the wine what will drink, depending on their
where going to enjoy that meat they like. tastes and desires, with the advices and
Nevertheless, it is not enough, taking into recommendations of each of them.
account that there is more people who does The other one is that all of the processes of
not know us or who is not a customer of the the customers orders are made in front of
butchers - we can arrive to everybody -. The them who can see the area of the butchers
important thing is they like the leisure concept where the butcher is with the cut, the
that we offer in Vaca Nostra: restaurant with maturation room of meat and the opened
quality meat. kitchen. We could say that the customer
Recently the restaurant Vaca Nostra is who choose the experience that he
opened its doors. Are you having the wants to live every time he comes to visit us,
expected welcome? being able to interact more or less with each
114
INTERVIEW
Carlos
RodrÃguez
The owner of the
restaurant Vaca
Nostra
Where was born the idea of opening this Very good, even, I would say that the
kind of restaurant? acceptance was bigger than the initial
It is the result of the combination of several predictions. So much so that we have opened
aspects: in one hand, the celebration of the a permanent terrace to respond the demand
10th anniversary of the butchers Raza of the target we had. This new space, with
Nostra, specialized in quality meats, that an environment and decoration similar to the
supports the develop of Raza Nostra Group; dinning room, is an ideal place to have lunch
on the other hand, the success got with the or dinner or, why not, to enjoy a pleasant
restoration concept of Hamburger Nostra. evening event without the limitations that
Somehow, opening a restaurant where eat sometimes closed spaces have.
these meat that we can get in our shop was a What characteristics make the restaurant
natural step which also let us to complete our different to others?
gastronomic offer.
Raza Nostra is a butchers in Madrid The main one is the concept of butchers
known by its quality since more than 40 inside a restaurant. It is more, in Vaca
years. Do you think that it is a reason why Nostra the gastronomic experience is based
a restaurant that offers directly this meat on the trade of butcher, of course, but also
has an assured success? on the trade of sommelier and cooker. The
It is a help because there are customers of frst one offers a personalized advice so the
Raza Nostra who with the opening of the customer choose the meat what will eat of
restaurant Vaca Nostra can have a restaurant the wine what will drink, depending on their
where going to enjoy that meat they like. tastes and desires, with the advices and
Nevertheless, it is not enough, taking into recommendations of each of them.
account that there is more people who does The other one is that all of the processes of
not know us or who is not a customer of the the customers orders are made in front of
butchers - we can arrive to everybody -. The them who can see the area of the butchers
important thing is they like the leisure concept where the butcher is with the cut, the
that we offer in Vaca Nostra: restaurant with maturation room of meat and the opened
quality meat. kitchen. We could say that the customer
Recently the restaurant Vaca Nostra is who choose the experience that he
opened its doors. Are you having the wants to live every time he comes to visit us,
expected welcome? being able to interact more or less with each
114
