The new restaurant in Torredembarra with amazing rice dishes

Jonathan Celis is Colombian and has only been in our country for three years, but his history in the world of gastronomy goes back further. He has always been linked to the kitchen, his true passion. In Bogotá, he worked in various restaurants and hotels, where he perfected his technique and learned the secrets of the kitchen. However, one day mixology entered his life and changed its course. Thanks to a friend from San Sebastián, Jonathan began to take an interest in this discipline and to apply culinary techniques to drinks and cocktails, such as the use of liquid nitrogen and other innovations. His curiosity led him to Lima, where he revolutionized the piscos Peruvians, and later returned to Colombia to work as a sommelier at a well-known Italian restaurant in the capital. But it was then that he decided to pack his bags and land in Catalonia to pursue his career as a bartender. However, the cooking bug was still alive inside him. When he arrived here, his palate was transformed thanks to the local cuisine: he tried the cheeses, cured meats, head and leg, rock mussels, and rice dishes. "I'm obsessed with the types of rice and how they're cooked in this country," Jonathan confesses. It was at that moment that he decided he wanted to cook again. And so, in June of this year, with a partner, he opened the Port Viu restaurant in Torredembarra. His goal wasn't to be just another restaurant, but to create a place where people would come specifically for the cuisine, for the personal touch. "Here everything is made by hand: the broths, the stocks, the gluten-free tapas..." Jonathan says proudly. Let's start by sharing the first courses: steamed mussels; fried baby squid; mussels with garlic and parsley; and the port salad. For wine, we chose La Plana d'En Fonoll, a dry and fruity white that pairs perfectly with the main courses: the seafood rice (extraordinary, it would pass muster in any paella court) and the fideuá, also with its shrimp, crayfish, mussels, and clams. We finish with dessert: the fruit salad and pistachio tiramisu.

A project together

Jonathan's goal is to consolidate Port Viu year-round, as Torredembarra thrives on seasonal tourism. Sitting in the dining room is Ania Silva, his wife and the restaurant's coordinator. He shares not only his life with her, but also this project. "We met shortly after arriving here, and there was great chemistry. We never imagined we'd have this project together in such a short time," he says with a laugh.

They already have a son together, who is their driving force and inspiration, although the restaurant now requires them to dedicate a lot of time to him. The special thing is that they built everything with their own hands: the bar, the tables, the lights... They've turned every corner into a reflection of their love for cooking and their family, proving that, with dedication and heart, dreams can come true anywhere in the world.