The turning point in their adventure as entrepreneurs came when they were given the chance to take over Celler d’en Toni. “An opportunity like that makes you think about changing your life,” says Marcel, who was managing a driving school at the time, while Guille had his own restaurant in Sant Fruitós de Bages. The duo got cooking on their project, which they would take out of the oven a year and a half later. “Many phone calls and many questions. The toughest thing about a project like this is the money”, they say. “There is a transfer and an investment, and a bank that backs you, in this case MoraBanc, guarantors who trust you, and all of this is underpinned by a business plan”.
Ten months after opening and things are going well at Celler d’en Toni, where some things have changed while others have stayed the same: taking over such an iconic space is no easy task. You start out with a baked-in clientele, but the pressure to keep up the same quality and experience is high. “I couldn’t sleep much the week before [the opening]. It’s as if someone gives you the keys to a World Rally Car and tells you to drive it to its limits. I respected that we had to meet expectations”, says Guille, who remembers how each customer over that first week felt like a test.
Now, with a bit of perspective, it seems they’ve passed with flying colors. The menu follows the Celler’s philosophy of using the highest quality products to create simple dishes. A traditional way of cooking that never goes out of style. But the personality of the restaurant’s owners are gradually starting to shine through. Guille has a special touch when it comes to preparing rice dishes, featured heavily on the menu. “We change the menu every two months and we’re making it our own while retaining the Celler’s iconic spirit”.
