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The restaurant’s gastronomic offer perfectly mixes market products with avant-garde touches, rice and grilled meat with Grupo Abrasador’s own meat.

Alcázar of San Juan (Ciudad Real), May 24, 2024

Yesterday an opening party was held to celebrate the union of Grupo Abrasador with the La Rabiosa restaurant, becoming the seventh associated restaurant in the province of Ciudad Real.  Training for teams with the Abrasador seal The group’s executive team, represented by Julio Ramírez, founding partner of Abrasador and the brand’s gastronomic chef, Carlos Torres, spent two days training with the restaurant’s kitchen and dining room teams. Both They held training and motivation days focused on digitalization, team motivation and creating recipes for the new menu. Juan Delgado Gómez, chef and manager of the restaurant, worked alongside Carlos Torres in the preparation and presentation of the dishes so that everyone the guests will taste them. On the other hand, Julio Ramírez worked practically with them on the launch of the restaurant’s new website, digital reservation book, Loyalty Club and explained to the team the secrets of breeding and breeds of Abrasador. presenting the special cuts so that they know the differentiation of their product with respect to other meat products on the market. From working for Michelin stars to betting on their own project in Alcázar de San Juan. The restaurant opened its doors in 2020 and according to Juan’s words, chef of the restaurant, wants to continue betting on offering the residents of Alcázar de San Juan quality cuisine with his characteristic passion for avant-garde hospitality. Juan, who trained at the Higher School of Hospitality of Toledo and worked in renowned restaurants with a Michelin star from Toledo and Madrid, he is clear: “I join the Abrasador Group for the peace of mind and guarantee that betting on a top-quality meat product from La Mancha gives me.” Abrasador La Rabiosa is also an ambassador restaurant for Raíz Culinaria and a member of Eurotoques. Recipes with an avant-garde touch and with cuts of aged beef and Iberian pork. On its menu you can find dishes such as Iberian rice and artichokes, crispy aged beef feather and pistachio with sweet potato cream or Iberian pork with Japanese marinade and curried eggplant, among others.  The restaurant is located at number 2 Emilia Pardo Bazán Street and has a charming room for 40 people. Issuer: Grupo Abrasador

ContactContact name: Sara SegoviaContact description: Grupo Abrasador/ ComunicaciónContact phone number: 663246780