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Interview with Félix Llovell, director of the Gourmand guide and of the magazine Gastronomy and TourismInterview with Félix Llovell, director of the Gourmand guide and of the magazine Gastronomy and TourismInterview with Félix Llovell, director of the Gourmand guide and of the magazine Gastronomy and TourismInterview with Félix Llovell, director of the Gourmand guide and of the magazine Gastronomy and Tourism

Interview with Félix Llovell, director of the Gourmand guide and of the magazine Gastronomy and Tourism

Posted on 1/6/2018 by
Irene Dosil

How is the Gourmand Guide born? And the Magazine of Gastronomy and Tourism?

It was born because of the fruit of the passion and enthusiasm of two young journalists in Tarragona, Ramón Segú Chinchilla (photographer) and Fèlix Llovell (director), for gastronomy and tourism. The magazine of Gastronomy and Tourism, which has been held quarterly for 32 years without interruption, was born in 1987.

After a four-year experience as an inspector of the Gourmetour Guide (a guide to restaurants and hotels in Spain and Andorra currently non-existent), taking into account that in 1992 the Olympic Games were celebrated in Barcelona and knowing that it did not exist No gastronomic and tourist guide we decided to get the first edition that same year.

Which criteria are followed to choose the restaurants and hotels and decide their qualification?

Restaurants and hotels are visited annually by a small team of two or four people who evaluate if they have sufficient levels of quality to be recommended by the Gourmand Guide. In the case of restaurants a rating of 10 is established and those that do not reach 5 points can not be there. The culinary offer is taken into account - valuing presentation, elaboration, product, textures, among others (in total 6 points) - and the service, the physical frame and the cellar complement the qualification in 4 points more in total In the case of hotels, the four stars are selected upwards, so that they respond to criteria of comfort, services, charm and tranquility.

What scope do you cover?

The Gourmand Guide is the only guide on restaurants and hotels in Catalonia and Andorra, with a total of 500 establishments, that exists in Catalonia. In addition, it includes an appendix that includes the main hotels and restaurants of other Autonomous Communities, such as Madrid, the Basque Country or Valencia, among others; regions of France such as the Cote d'Azur, the Loire Valley or Provence; Monaco and the Black Forest of Germany.

What added value can the user find in this guide?

It provides you with a wide range of information on the best hotel establishments: restaurants to eat well and hotels to rest and enjoy peacefully the aforementioned territories. Visiting our Guide and consulting the magazine will provide you with a guarantee at the same time to choose establishments from small villages to those of large cities. As mentioned above, we do not include any establishment that does not meet the minimum requirements that are essential for us to be recommended. After more than 30 years, we have very clear criteria.

Since when did you enter the online version and what is this contribution?

For five years, the Guide can also be consulted in its entirety and free of charge on the web, which, through localization by municipalities or directly by establishments, facilitates the meeting of restaurants and hotels, including photography and location map, as well as all the information, updated daily in Catalan and Spanish: www.guiagourmand.com

What is the future of the guide and the magazine?

Fully consolidated for so many years, we want to think of a bright future of the two publications, especially adapted to current times and their online versions that provide all the necessary information to choose a good restaurant or a good hotel, with the credibility they give more than two decades of experience. And, as we are some romantics, we will also continue to publish the Magazine and the Guide on paper, for those who like to read about the printed paper.

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