From the glamour of London to the pride of Blanes

We first met Tobias Cabrera when he was the manager of the StreetXO restaurant in London. He was a household name as a child, and at seventeen, he decided to leave his native Blanes and his job at his parents' restaurant to learn the trade in the classrooms of the Barcelona School of Hospitality (ESHOB) and in various kitchens around the world. Fate, talent, and his professionalism allowed him to join Dabiz Muñoz's team at the DiverXO restaurant in Madrid. An exciting world and a host of professional challenges presented themselves over time. "I started working just as they had just awarded it their first star. I was involved in everything that came next: two stars, three stars, a change of location, the opening of StreetXO in Madrid, London..." Tobias tells us with a touch of pride and nostalgia. Having become one of the renowned Madrid chef's most trusted personalities, he moved to London to become the head waiter and was soon after appointed manager.

The pandemic, beyond the countless human losses, left many businesses devastated. Dabiz Muñoz's empire was not spared, and London's StreetXO had to close. It was then that he was offered a return to Madrid to launch new projects, but at the same time his father challenged him: "I want to retire. Are you keeping the business or should I pass it on?" In 1982, Pedro Cabrera, after moving from a small town in Salamanca in search of a better future, opened La Gaviota in Blanes, a simple, busy restaurant beloved by its residents.

Tobias felt highly valued by Dabiz Muñoz and the professional offer was very stimulating, but at the same time, he felt the need to make his father happy. He had made him suffer a bit when he was younger, and now he wanted to make him proud of what he had achieved outside the home and of moving the business forward. He finally said yes!

We're located opposite the port and very close to the fishermen's guild. After reviewing a predominantly seafood menu, we started with a dish of tomato, onion, and tuna; mussels; noodles; calamari; a canana with fried eggs; and grilled sardines. Simple, high-quality, and well-prepared produce. Now it's time for the final exam with two of our sea's most prized jewels: fresh shrimp and crayfish. Easy, expert cooking with almost no interference. Wonderful!

To match this excellent product, we accompanied ourselves with a bottle of Triaca 2013 from Ca l'Apotecari de Porrera, a renowned winery that is part of the history of Priorat wines. We rounded off the meal with delicious homemade cakes: cheesecake, carrot cake, and chocolate cake.

Tobias's Gaviota is a benchmark for locally caught fish at a good price. "80% of the product we offer comes from the Blanes fish market. The fish is from here, but the shells have to be sourced elsewhere. The fishing world is increasingly in crisis, and we all need to be aware that we're losing a precious commodity," he asserts with a serious demeanor.

Most of the clientele is familiar, and everyone leaves happy. "People are very grateful and greatly appreciate dedicated, creative, and dedicated work like ours," he tells us with a pleasant smile. This makes him as happy as when he worked with Dabiz Muñoz. In Madrid and London, he collaborated in growing a gastronomic empire; now it's time to continue making history by expanding the splendid restaurant his father founded in Blanes forty-three years ago.