EXQUISITE TORRIJOS

In his latest pursuit, the prominent cook Oscar Torrijos, for as much as he has furnished vivid examples of his mastery, surrounds himself with the most exquisite luxury at the Gourmet Restaurant in The Westin Valencia.

Originally born in the province of Cuenca, this son of peasant farmers was first trained as kitchen porter by the time he was 14, when the family migrated to the land of Valencia. Oscar proudly relates how he got behind the stove by sheer chance, as his progenitors had plan for him to serve as a waiter. Maybe, his origins as a man of the land give sense to the fact that he is acclaimed for his meticulous selection of quality products.

Over the years, he has conceived several establishments of fine reputation and great success in Valencia. What he does, is a seasonal cookery based on the fresh market’s bounty. A signature cuisine which was awarded a Michelin star in 1997.

Distinctively, Torrijos is celebrated for his unique hand for rice. In this art, Torrijos is not only a master, he has also shown the way. Amongst his most devoted pupils, stand Borja Azcutia and Chust Godoy, who prove having effectively learnt the lesson in their respective establishments. It is also remarkable that, by the generational change-over, his daughter Raquel, in charge of the eponymous Torrijos, accompanied by her husband, Josep Quintana, has earned the restaurant the reputation of being “the in place” in town.

And thus, it is no wonder why the recently opened The Westin Valencia, has chosen Oscar to win fame for the Gourmet Restaurant. The Westin Valencia is rated “5 stars Luxury” and belongs to the exclusive Starwood Hotels and Resorts Worldwide. The superb historical building “La Lanera” has been put to such diverse uses as textile mill or thermal centre. At present, it has been fully renovated in an American Art-Déco style.

EXQUISITE TORRIJOS

Such an exquisite environment can not do other than enhance the quality of such noteworthy expert of the pleasure of taste. He is a man of deep conviction, driven by passion. The reason being for, at the age of 58 and with 45 years behind him in the fine dining scene, his shares are being sold in the rising market at a premium rate. He declares that his life has been hectic, adapting to cope with changing circumstances, and lots of work to be done. As long as he sees life in it, he will continue. So, he is still amused by it…

He rather speaks about the cuisine in which he believes than declaring himself a specialist of anything. He seeks for a seasonal kitchen with fondness for the “splendid Valencian artichokes”, mushrooms, peas and beans. He enjoys working with fish and particularly with lenguado (sole), and also bacalao (codfish), bogavante (lobster) and vieras (scallops). Foie-gras and hunted meat when the hunting ban is lifted.

Torrijos refers to detecting the primitive flavour of each food, the significance of giving glory to a product depending on its structure, bringing customers to his home ground and rigeur in capital letters.

He is very happy and proud to participate in this new venture, even more considering that cooks of his age are usually punished by the review.
He was not expecting any of this, but he sincerely welcomes it.

He feels himself Valencian. And Valencia, and from the Westin, is proud that he does.

Oscar Torrijos Gourmet Restaurant
Amadeo de Saboya, 16. Valencia 46010. Tel.: 963936300
Independent access from the street
Closed Sunday night

By: María Martínez Balaguer