Toni bru is the spirit and force of the restaurant, head of the kitchen, sommelier, public relations and expert on the priorat. Toni bru is one of the most prestigious restaurant owners in tarragona. Born in cabaces, a priorat village, he, since he was a child, has been dedicated to food. Coming from a family of bakers, he has always wanted to find something more, which over the years has resulted not only in good food but it’s relationship with the wine of his priorat birthplace.
In1987 he opened the restaurant l’aspic in amposta which soon became one of the best restaurants in the south of tarragona. For 16 years he didn’t stop, assisting in congresses, gastronomic events, fairs, etc. Etc. Allways with relation to good food and good wine. In the 90’s, and with the resurgence of the priorat, toni bru found a corner in his cooking to reserve something from his chilhood and his region : wine. In amposta he began to discover the new adventuresof priorat win e. His restaurant is a reference point for products of the zone; wines, cavas, etc.. And of other places in spain and the world. He will be able to find groups of wine lovers, organise tastings, visits to cellars, food and wine tastings and other things related to the wold of wine.
In 2002 toni bru has been related to many catalan gastromic organisations, institut catala de la cuina, ass.catalana de sumilieres, ass. De hosteleria de tarragona, member de eurotoques, etc. Etc. This has also meant travelling between tarragona and barcelona for many a day during the week and hastened his return to the priorat, allways with the help and companion ship of his wife rosa borras who organises the dining room. In july 2003 he opened his new restaurant el celler de l’aspic in falset.
Toni bru is president of the sommeliers of tarragona and he knows what is important for the priorat and its wine, not only knowing the region and loving the great wines, but also the rest of spain, italy, france, germany etc, the tastes, the advice, knowing how to recommend the best of his bodega, there is always something to try and be surprised by.
As a good ‘ prioratino ‘ he can always advise which priorat or montsant wine is at its best, but also one can be seduced by another jewel in the wonderful world of wine.