El Llagostí was born in 2011 as the new personal project of Conchi Blanco and her partner Carlos Brauns.
About us...
El Llagostí was born in 2011 as the new personal project of Conchi Blanco and her partner Carlos Brauns. She, from Valladolid, comes from a family of generations of bakers, and he, from Madrid, with a great passion for gastronomy.
The toasts and king prawns baked were the origin of El Llagostí, which has managed to remain faithful to its style while constantly evolving. Its commitment to tradition, quality and the proximity of the raw materials has meant that its menu has expanded to include other dishes such as salads, hamburgers, puff pastries and other simple but tasty dishes. Always in tune with the season.
The oven is Conchi's favourite tool, and with it she gives free rein to her great creativity and her extensive knowledge of traditional baking and cooking. In addition, everything is made by her own hand, and there is a predilection for low-temperature baking.
Its main wine references are a tribute to the Levante region, Alicante being the favourite.
In October 2024 this project has been reborn as part of the Mercat Central d'Alacant, where the raw material joins with the cuisine to offer us the best of our land.
El Llagostí has won awards for its tapas in various culinary competitions. Among them we can highlight its prize in the Bocados de Autor 2013in which he was the winner with his tapa "Morteruelo de ciervo a mi manera", or his prize as winner of the prize Tapéate Alicante 2015in which their tapa "En el cabo de las huertas... el mejillón" was chosen as the best in the city of Alicante.
The cuisine of El Llagostí
Identity and Innovation
Our secret is the combination of a quality product, innovation in what we do and traditional preparation. With a cuisine based on oven cooking at low temperatures, we preserve the flavours and properties of each ingredient, creating dishes where the care and passion for what we do can be felt in every mouthful.
The house speciality is unique in the gastronomic panorama of the province, and that is the prawns, which are presented peeled and baked in the oven with pink Himalayan salt and extra virgin olive oil of the highest quality.
Our restaurant is perfect for a relaxed lunch or dinner with friends or family. Located in a pedestrian area, it is ideal for families and pet lovers.
Our Chef
The meaning of enjoying working in what we are passionate about
Born in a small village near the Pisuerga river, Conchi Blanco comes from a family of generations of bakers. It is there, in the bakery that her family has run since 1857, where she grew up and trained until she was 25 years old.
The origin of his cuisine is to be found in his place of origin. She learnt the use of the traditional oven as a cooking technique from her grandmother, who cooked everything in her bread oven and took advantage of the heat that remained at the end of the day to prepare her low-temperature stews. In this way, Conchi rescues the legacy of her family to prepare dishes that combine creativity and tradition.
When she moved to Alicante, she entered the School of Art and trained in Textile Design. With a long professional career behind her, Conchi has worked as a pattern maker, interior designer or running her own bakery. Her hands have always been her working tool, and this is still the case in her restaurant, where the milk bread and puff pastries are homemade.
‘My work is my goal and my driving force. It is the reason I get up every day and why I do this. Most importantly, however, it encourages me to achieve bigger and better things with every new challenge that comes my way.’ Conchi Blanco