Sotogrande’s One-Dish Bistro: How a 26-Year-Old Chef Built a Local Favorite скачать в хорошем качестве

Sotogrande’s One-Dish Bistro: How a 26-Year-Old Chef Built a Local Favorite

Simple, honest, delicious food in Sotogrande. In this episode we explore the one-dish-a-day bistro model at Plaza Blanca — an approach focused on freshness, community, and great value for a €15 lunch. If you’re searching for Sotogrande restaurants, Plaza Blanca lunch, or how to open a restaurant in Spain, this is for you. We sit down with a 26-year-old chef who moved from Sweden to Sotogrande and built a small, characterful bistro that serves one plate per day (Mon–Fri, 13:00–16:00). We cover his journey, permits & setup, suppliers, pricing, WhatsApp pre-orders, and why keeping it simple + consistent can beat a long menu in a neighborhood spot. Highlights & timestamps 00:00 Intro — why a one-dish bistro works in Sotogrande 00:36 Meet the chef: Sweden → Sotogrande at 25–26 01:31 Family reason to relocate + first steps in Spain 02:20 Early kitchen roots (fishmonger at 13, classic training) 03:42 Swedish flavors, preservation, and French inspiration 05:18 First kitchen stations: rösti, pancakes, confidence reps 06:44 What makes Copenhagen/Scandi cooking special 08:40 Finding Plaza Blanca & the community vibe 10:06 Naming the bistro & the “Anemone” philosophy of grit 12:53 The formula: one dish per day (fresh, simple, classical) 14:18 Solo operation: shopping, cooking, serving, washing up 15:44 Menu comms: weekly WhatsApp plan (Mon–Fri) 16:50 Seats, service window & flow (26 seats, 13:00–16:00) 17:58 Pricing strategy: €15 plate & value positioning 19:02 Licenses, inspections & small fixes that matter 21:07 Accessibility rules, bar layout & lessons learned 22:32 Mindset tips for young entrepreneurs (breathe, execute) 24:05 Smart “scale”: heater, chairs, glassware — reinvest each year 25:56 Indoors vs outdoors; ideas for private 10-seat dinners 27:35 Summer experiments & why four hot plates set limits 28:44 Suppliers: Estepona veg, Pueblo Nuevo butcher, La Línea fish 30:52 Community, regulars & why simple lunch wins 32:45 Personal growth running a one-person restaurant 35:10 Friendly “competitor” nearby & different positioning 36:18 Closing invite — come try today’s dish at Plaza Blanca About Plaza Blanca & the Sotogrande food scene Plaza Blanca has become a cozy hub for independent concepts that add everyday value for residents and office workers: quick, quality lunches; neighborly service; and walk-up convenience. The one-dish bistro model thrives here because supply, prep and service are ultra-focused, which keeps prices fair and the product consistent. In a community known for golf, polo and family life, approachable dining like this is part of what makes Sotogrande feel like home. More info & links • Plaza Blanca, Sotogrande — search “Plaza Blanca Sotogrande” on maps • Bistro Instagram: @anemona_bistro (please confirm handle) • Host Instagram: @charlieinsotogrande • Join the bistro’s WhatsApp lunch list (ask at the counter) • Listen on Spotify / Watch on YouTube: links in channel bio CONNECT WITH CHARLIE! 📲 Mobile +34 607 911 661 ✉️ Email: [email protected] 🔗 Website: https://charlesgubbins.com/ STAY CONNECTED! 📸 Instagram:   / charlieinsotogrande   👤 Facebook:   / charlieinsotogrande   👨‍💻 LinkedIn: linkedin.com/in/charliegubbins 🎥 YouTube:    / nollsotogrande   🐦 Twitter:   / charliegubbins   📱 TikTok:   / charlesgubbins