"TO SURPRISE, TO GAMBLE. RISK AND, ABOVE ALL, BE THE FIRST".
Grupo Tragaluz is a family business that has made enthusiasm the driving force behind its success. Without a specific established route, Grupo Tragaluz has grown guided by intuition and the premise of doing things well. All its restaurants are born from a common idea: to be different. Behind each one of them there is a different concept as diverse as the inspiration or the cultural influences that surround it. The importance of food, aesthetics and attention to detail, whether in the design of the premises, the preparation of the dish or the presentation of the menu, define the identity of the Group's restaurants: carefully designed places where diners eat well and have a positive overall experience. And all at an honest price.
In 1987, Rosa María Esteva and Tomás Tarruella, mother and son, founded Mordisco, a friendly restaurant that had no other pretensions than to offer sandwiches, homemade food and salads in the heart of Passeig de Gràcia. The idea was to create a place that was like being at home, with informal cuisine and a table to share, a very innovative concept at the time that quickly turned Mordisco into a benchmark restaurant. The success encouraged them to expand the business with other restaurants, each one conceived independently and planned with the utmost care. Mordisco was followed by Tragaluz (1991), Tragamar (1996), Agua (1997), Acontraluz (1997), Negro, El Japonés (1999) and Bestial (2002).
In 2003, it began a new journey, its first hotel, the Omm. Its urban and cosmopolitan character and its wide gastronomic and leisure offer made it a meeting place for visitors and locals alike.
After Omm, came the restaurants: Rojo (2005), Cuines Santa Caterina (2005), Bar Lobo (2006), La Xina (2008), his first venue in Madrid, Bar Tomate (2009), which was followed by Luzi Bombón (2011). In the same year Luzia and Pez Vela opened in Barcelona, and in 2017 Fan ho and Tomate Barcelona. In 2021 Hidden Japanese opened and in 2022 FiskeBar.
Each of the group's proposals has its own character, the result of a studied balance between gastronomy and space design. The cuisine is highly creative, but based on tradition and always made with the best quality products. Sandra Tarruella, in charge of the interior design, has always sought to create original and warm atmospheres that make dining a social act full of pleasure and meaning.
The experience of Rosa María Esteva and the adventurous spirit of Tomás Tarruella provide a broad vision to make each restaurant a unique and charismatic establishment. The involvement and passion of the people who make up the company has been another of the keys that explain the good reception that the premises of the Tragaluz Group have always had, and it is what keeps the enthusiasm alive to continually carry out new projects.
Today, they trust in Ágora to manage all their premises, which is undoubtedly a success, which encourages us to continue offering the best of services
