Bar Matalauva, in the San Sebastian district of Gros, is a typical example of a need turned into an opportunity. The bar, located in premises without a smoke extraction system, focuses on sous-vide preparations. The owners Borja García, a member of the R&D team of Pedro Subijana's Akelarre Restaurant and Silvia Díaz Aparicio, with a Degree in Science and Food Technology, together with Pedro Besne Torre, manage to bring out the best of each product.
At Bar Matalauva, each dish has no more than 3 ingredients and the offer varies daily depending on the available market products. Our guests were able to see and taste what can be achieved with nothing more than a vacuum packaging machine and a SmartVide.
The bar has been so successful that it now has permission to install a smoke extraction system, however its owners have decided not to install one and continue with the concept that makes them different.