Winstub Granada is deliberately starting small.
After years in hospitality — including training as a chef in Ribeauvillé in the heart of Alsace's food and wine country, international hotel and restaurant work, and becoming chef-owner of The Temple Bar in Benalmádena — I know that a restaurant does not need to be complicated to be memorable.
A focused idea
The starting point is a small restaurant built around one clear speciality: Flammekueche.
Add Alsatian wine, Crémant, brezel, escargots, cheese and charcuterie, and the concept becomes complete without needing a huge kitchen or a menu that tries to do everything.
Why Granada first?
Granada is where I have chosen to build the next chapter. The city has a strong hospitality culture, a huge terrace culture and an international audience alongside its local community.
The first job is simple: create a place that works for the people who live here and the people who visit. Learn from the first service, improve the operation, build a loyal local audience and prove the concept.
One restaurant before anything else
There is a longer-term idea behind Winstub Granada: if the model works in Granada, the format could eventually be adapted to other cities in Andalucía.
But that comes later.
First comes one oven, one terrace, one team and one neighbourhood Winstub.
That is how I want to build it — properly, step by step.
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