The history of Les Moles began with a few youngsters who decided to become part of a professional world which wasn’t theirs and without knowing exactly why… With the passing of time they acquired a true passion for gastronomy.
In December 92 the three Castell brothers opened Les Moles restaurant. A year later Jeroni started in the kitchen, and in 94 two of brothers left the business and Carmen Jeroni’s wife joined it by being in charge of the dining room and wine cellar.
From then on two people dedicated this lives to this joint Project, which was now no longer just a business but a life plan.
In February 2006 Les Moles appeared for the first time on TV3, and since then they have been recognized with various awards. In November 2009 the Repsol Guide awarded Les Moles with 1 Repsol Sun. A few years later, in November 2012, the Generalitat (Valencian Regional Government) gave them the Honorary Tourism Merit Diploma, and in 2013 the Michelin Guide awarded them with a Michelin star.
The restaurant is located in what was the first stone quarry in Ulldecona (extracting stone is the most important industrial activity in the area), and it was here that they made the stones for windmills, which are called “moles” in Spanish, hence the name of our restaurant.
Since then, the history of "Les Moles" has been about making a constant effort to excel in professionalism. Perseverance, hard work and a desire to improve is always a great recipe for achieving anything. And this is without a doubt the great secret which has established Les Moles as one of the leading restaurants in our region.
The relationship between Jeroni, chef at the restaurant, and cooking began late in life and by chance. When Les Moles first opened, Jeroni was in charge of the dining area, but at Easter when it was impossible to find a replacement for the chef who was ill at that time, Jeroni decided he would take on the role temporarily. However, that short experience made him realize that his real vocation in life was actually cooking.
This then initiated Jeroni to combine his work schedule with training for a profession which he felt passionate about, yet which was completely unknown to him.
And this is the reason he went to Amposta, where Mª Cinta Bayerri gave cookery classes for housewives. After poring over various books, taking a monographic course, attending culinary conferences and some short working periods at Can Bosch, Via Veneto and Arzak, he had a good idea of just what modern cuisine was. A combination of all of these factors is what has transformed the classical beginnings of Les Moles into what it is today, a restaurant with creative, playful signature cuisine.
· Michelin Star
· SOL Repsol
The person responsible for the dining area and wine cellar is Carmen, who is passionate about wines and continually learning more and on the subject, she is a Professional Sommelier at URV. It was she who was chosen to take the helm when Jeroni took charge of the kitchen.
Carmen has extended the wine and cava list, including more and more Designations of Origin so that there are currently almost fifty on the list and more than three hundred references.
Our history in images