OUR HISTORY

Our history

 

The Casa Salvador Restaurant is a place where the history of Valencian cuisine is breathed.

Our beginnings were very humble. Salvador Gascón and Concha Ortega were the founders and opened the doors of the restaurant for the first time on April 10, 1950.

At that time we were a humble bar that served neighbors and fishermen. Our specialty was the famous salt flathead grey mullet that people fished in the Estany lagoon.

With the passage of time we were improving and expanding its facilities. The children of the founders (Salvador, Concha and Juanjo) also began to take over the business.

Between 1960 and 1970, when what was fashionable was French cuisine, we already began to clearly bet on typical Valencian cuisine and especially for paella as our hallmark.

In 1985 the two barracks were built to accommodate their two rooms in which all kinds of events are held and in 1998 the great dome was built.

It should be noted that, since we opened our doors in 1950, we have not closed a single day. We are open 365 days a year.

 

Our history

 

The Casa Salvador Restaurant is a place where the history of Valencian cuisine is breathed.

Our beginnings were very humble. Salvador Gascón and Concha Ortega were the founders and opened the doors of the restaurant for the first time on April 10, 1950.

At that time we were a humble bar that served neighbors and fishermen. Our specialty was the famous salt flathead grey mullet that people fished in the Estany lagoon.

With the passage of time we were improving and expanding its facilities. The children of the founders (Salvador, Concha and Juanjo) also began to take over the business.

 

 

Between 1960 and 1970, when what was fashionable was French cuisine, we already began to clearly bet on typical Valencian cuisine and especially for paella as our hallmark.

In 1985 the two barracks were built to accommodate their two rooms in which all kinds of events are held and in 1998 the great dome was built.

It should be noted that, since we opened our doors in 1950, we have not closed a single day. We are open 365 days a year.

 

Salvador Gascón

 

Salvador Gascón (1946-2018), has been the father of Valencian cuisine and the alma mater of our restaurant.

His tireless work for traditional cuisine was recognized with the Gold Medal for Tourism Merit, the Recognition of Professional Career by the Spanish Hospitality Federation and the Professional Career Award of the Business Federation of Hospitality of Valencia (FEHV ), among other recognitions.

For many years he made numerous cooking demonstrations on tours throughout Spain: Zaragoza, Pamplona, Bilbao, Burgos, San Sebastián, Santander, among other cities. And abroad: New York, France, Buenos Aires, etc.

In 2005 Salvador Gascón published the recipe book “The best rice dishes of the Valencian Community. Three generations cooking rice ”, in which the main recipes of the Casa Salvador Restaurant are detailed.

Salvador Gascón also collaborated with renowned chefs such as Ferrán Adrià, Juan María Arzak and Quique Dacosta. And organized various gastronomic events of outstanding importance, such as the First World Rice Congress held in Cullera in 2007 and attended by Ferrán Adrià and other chefs.

In 2016 he created the recipe for Paella de Cullera, a dish based on rice and fish. Gascón gave this recipe to the City of Cullera and now the Paella de Cullera National Contest is organized every year, where restaurants from all over Spain go.

Salvador Gascón

 

Salvador Gascón (1946-2018), has been the father of Valencian cuisine and the alma mater of our restaurant.

His tireless work for traditional cuisine was recognized with the Gold Medal for Tourism Merit, the Recognition of Professional Career by the Spanish Hospitality Federation and the Professional Career Award of the Business Federation of Hospitality of Valencia (FEHV ), among other recognitions.

For many years he made numerous cooking demonstrations on tours throughout Spain: Zaragoza, Pamplona, Bilbao, Burgos, San Sebastián, Santander, among other cities. And abroad: New York, France, Buenos Aires, etc.

 

In 2005 Salvador Gascón published the recipe book “The best rice dishes of the Valencian Community. Three generations cooking rice ”, in which the main recipes of the Casa Salvador Restaurant are detailed.

Salvador Gascón also collaborated with renowned chefs such as Ferrán Adrià, Juan María Arzak and Quique Dacosta. And organized various gastronomic events of outstanding importance, such as the First World Rice Congress held in Cullera in 2007 and attended by Ferrán Adrià and other chefs.

In 2016 he created the recipe for Paella de Cullera, a dish based on rice and fish. Gascón gave this recipe to the City of Cullera and now the Paella de Cullera National Contest is organized every year, where restaurants from all over Spain go.

 

Concha Gascón

 

Another great pillar of our restaurant was Concha Gascón, the daughter of Salvador and Concha the founders of Casa Salvador.

From a young age, she started helping her parents in the family business. The kitchen was always his great passion and, therefore, over the years he ended up taking over the direction of our kitchen.

In the 60s and 70s international cuisine and especially French was what was fashionable in Spanish restaurants. But at Casa Salvador we were among the first to bet on our traditional cuisine.

 

Concha directed our kitchen for many years, where the Valencian wood-made paella was the star dish. But, in addition, it raised to the category of delicacy other traditional dishes such as paella de puchero, fideuà, all i pebre, black rice, duck rice and much more.

As well as starters that delighted our customers, such as the special batter of our Roman squid or our lisa croquettes.

She was a very hardworking woman and she knew how to perfectly manage our large kitchen team.

Concha Gascón

 

Another great pillar of our restaurant was Concha Gascón, the daughter of Salvador and Concha the founders of Casa Salvador.

From a young age, she started helping her parents in the family business. The kitchen was always his great passion and, therefore, over the years he ended up taking over the direction of our kitchen.

In the 60s and 70s international cuisine and especially French was what was fashionable in Spanish restaurants. But at Casa Salvador we were among the first to bet on our traditional cuisine.

 

Concha directed our kitchen for many years, where the Valencian wood-made paella was the star dish. But, in addition, it raised to the category of delicacy other traditional dishes such as paella de puchero, fideuà, all i pebre, black rice, duck rice and much more.

As well as starters that delighted our customers, such as the special batter of our Roman squid or our lisa croquettes.

She was a very hardworking woman and she knew how to perfectly manage our large kitchen team.

Contact

* Reservations are only accepted by phone.

Av. Estany s/n - 46400 Cullera (Valencia)