Juanjo Carmona opens a new restaurant in La Cala, Flour. For this chef from Mijas, winner of the ‘Cocinando el mar’ award at Madrid Fusión 2024, the opening of this establishment in his homeland is a real challenge. With a staff that is 100% local, just like the products, the chef invites us to taste his menu, where pasta will be the protagonist.
Only six months after opening the Aviva restaurant in Altos del Higuerón, Juanjo Carmona ventures to ‘cook’ a new project. This time he does it at home and surrounded by a staff, starting with six professionals, 100% from Mijas.
- El cocinero posando junto a la barra que pone al descubierto la cocina.
- BEATRIZ MARTÍN
The name of the restaurant gives us a foretaste of the main ingredient of its dishes, Flour. It opened its doors yesterday and for the moment, it opens Wednesday through Sunday, from 13 to 23 hours.
The chef, Juanjo Carmona, explained that "Flour is based on natural and quality ingredients, such as organic flou"r. He also added that although pasta and pizza will be the main dishes on the menu, "there will also be something else, such as fish, which will be cooked in batter, as flour is the common thread".
Just like the menu, the spaces also have a Mediterranean look, with a terrace, a patio, flowerpots and other elements made of clay and esparto grass.
- Al igual que su carta, los espacios también tienen aire mediterráneo, con una terraza, un patio interior, macetas y otros elementos de barro y esparto.
- BEATRIZ MARTÍN
With a seating capacity of just over 30 people, this space is also open to the kitchen through the bar, where, according to Carmona, "diners will be able to taste the dishes while watching how they are prepared".
Flour starts under this open concept, with a menu that is not very extensive but "of quality", they say, also "dynamic and alive", as it will change according to the season, also with options for coeliac. Enjoy your meal!
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