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1928 Restaurant at Canfranc Estación, a Royal Hideaway Hotel
1928 Restaurant welcomes guests in a restored train carriage from the historic Canfranc International Station, offering a unique culinary proposal that honours French cuisine and the historical connection between Spain and France through its border at the Aragonese Pyrenees. Led by chef Eduardo Salanova, sommelier Ana Acín and head chef Loic Thoraval, 1928 Restaurant revisits French recipes through avant-garde techniques and a strong influence of Aragonese cuisine and produce. Inside the luxury carriage that houses the restaurant, guests will be able to try the perfect combination of classic dishes from both cuisines.
- Information
- Chefs
- Photos of the space
The 1928 Restaurant at Canfranc Estación, a Royal Hideaway Hotel pays tribute to the gala banquet that was offered at the inauguration of the railway station with a culinary experience that travels through Aragonese and trans-Pyrenean French cuisine. Its tasting menus invite "passengers" to dive into the culinary culture of the mountains that surround the Somport mountain pass, and to taste an upgraded version of French haute cuisine.
Booking telephone number
+34 974 040 022
Information
canfrancestacion.gastro@royalhideaway.com Open for dinner
The team leading 1928 Restaurant
Eduardo Salanova
Chef
Originally from Canfranc, he discovered professional cooking at the age of 16, but it was during his early years working in haute cuisine restaurants that he acquired his expertise in the kitchen. He was part of the kitchen team at Echaurren (Ezcaray) the year the restaurant received its second Michelin star. A year later, he joined the team at Ángel León's Aponiente – three Michelin stars – coinciding with the restaurant's second award.
In addition to leading the kitchen at Canfranc Express, he is currently in charge of the emblematic Venta del Sotón, in the Aragonese foothills of the Pyrenees, with his business partner Ana Acín. In 2018, they opened the restaurant Espacio N, which offers creative cuisine combined with traditional recipes, restoring Aragonese cuisine to its rightful place. Just a year and a half after opening, Espacio N received its first Michelin star.
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Gallery
Location
Original 20th-century carriage
Innovation
French haute cuisine with an Aragonese influence
Service
Memorable experiences
Quality
The finest local produce
"At 1928, French and Aragonese dishes combine and complement each other in borderless elaborations that reflect both the savoir faire originating from prestigious French cuisine and the excellence of local produce and tradition"
Eduardo Salanova & Loic Thoraval
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Booking telephone number
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The International
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