Last Friday, February 2, we enjoyed a very enriching and satisfying experience (beyond the technical imperfections in the execution of the dishes) for us and for those who shared the taste. Surely it was also enriching for our land, for our fields, who knows if someone will get excited... We are strengthening the ties that unite producers with the technicians who, by the way, how good she helped us: how our perceptions when someone takes us by the hand and guides us through the nuances and peculiarities of each variety! And with ourselves, the producers and co-producers, as we like to call ourselves, and finally, with the final consumers, the real goal of our work.

Oils Pobill, made from knowledge in the field and in the mill and also from the heart, from that place from where to know how to do things to stay as a company and also from where the strength is held when the Economy is not enough, from that root where we suck when it doesn't rain and it's time to row with what we carry inside. Surviving as a company is important, of course, but it is also important to be able to look our fields, our olive groves and our old men in the face, that so much stone was removed so that we now have terraces, olive groves or lots to drink from, I hope they continue to thrive many more projects like this and make us enjoy as they do. Farga, Morruda, Nana (or Canetera) and Arbequina, how good and what a taste!

Tasting of "Pobill" OOVE and dinner with preparations harmonized with oils from the different varieties of olives.

Appetizers:

Breads and cakes: Thank you Bea, what a treat and really!

Homemade bread with organic white flour from "La Era", Florencia Aurora variety, with Arbequina oil

Spelled wholemeal bread and olives from the Parral oven, (What a pity that we have run out of the reference oven for organic flours), with Nana oil (Canetera)

Homemade gluten-free bread with buckwheat, rice and chickpea flours. Oil of Farga

"Pan bread", organic, semi-wholemeal flours flavored with pine. Morruda oil.

We will pair these breads with white "barrel" wine from Clos d´Esgarracordes (how good!!)

Entrants:

Grilled vegetables (Artichokes, broccoli and surprise onion clafolls) with romesco sauce made in Arbequina oil.

Confit bean hummus (from Viver) with sage, marcona almond cream and galera (overcooked) for gentlemen. Bitten olive oil.

For these starters we will taste the rosé wine from Vinyet (Sant Jordi) 

Main:

Carob crepe, braised ham and vegetable tartare with Nana oil.

Arbequina oil ice cream, arnadí and morruda oil biscuit.

For the main and dessert we tasted the red wine from Vinyet (Sant Jordi).

The wines of "Lo vinyet" require a separate mention: Frank, clean wines from our land, the kind of wines that when you put them in your mouth you recognize them as yours, like home and moreover, they smell clean, fresh and aging And when Adolf knows about varieties, history and geology, charming, thank you!

MENU  Winter I

Entrants

Village bread, hanging tomatoes and varietal extra virgin olive oils from the regions of Castelló

salad of Apple Hope, tuna and orange "roe".

Artichoke and tender garlic scramble with sausage

Confit beans of Viver, galeras and saffron

Main courses to choose from

Organic beef from Fernando Robres grilled (surcharge €3)

Baked lamb with a hint of organic honey Peach bite (€5 supplement)

Grilled meat

Homemade pickled quail

Sweet rice of the day – Sénia DOP Arròs de Valencia (minimum 2 p.)

Artichoke and dried tomato ravioli with sauce raw milk cheese Espadán de Los Corrales

Fish of fish market

Dessert to choose from

Some homemade sweets…

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The menu includes 1 basket of bread and Benassal water

The menu is served by a full table

PRICE: € 35,00 (VAT INCLUDED)

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MENU Winter I

Starters

Pueblo bread, hanging tomato and varietal extra virgin olive oils from the regions of Castelló

Salad green apple, tuna roe and orange

Stir-fry of artichokes and tender garlic with sausage

Viver confit beans, galeras and saffron

Main courses to choose from

Organic veal from Fernando Robres at barbecue (€3 supplement)

Baked lamb with a hint of organic honey Peach bite (€5 supplement)

Grilled meat

Homemade pickled quails

Sweet rice of the day – Sénia DOP Rice from Valencia (minimum 2 p.)

Artichoke and dried tomato ravioli with sauce raw leche cheese Espadán de Los Corrales

Market fish

Dessert to choose

Some homemade sweet…

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The menu includes 1 basket of bread and Benassal water

The menu is served for a full table

PRICE: 35,00 € (VAT INCLUDED)

We start a new year, we resume old dreams

Tomorrow Friday we will open an exhibition, we will return to the groove of what is normally interpreted as culture, as an expression that someone raises to explain their things to others: their gaze, their longings, their delusions or their nightmares. Art on canvas, on paper, poetry, oral or recorded, the image... it was one of our original reasons, a supposed prop that later became fictitious, we rarely found the answer we were looking for, we were surely wrong, there too, it fell under its own weight. Now a crack opened, Paco took Bea, Bea to Maria, Maria to David... who knows who will come with him?

Fifteen years is already a long time, we have all changed a lot in that time, much more than the world that surrounds and welcomes us. Fifteen years ago we felt that we needed, like water, to look towards our land, towards the products it offers us, towards our countryside and our people. We felt it as we do, yes, and at that time we were snobs with capricious ideas who were tolerated because we didn't make anyone (almost no one) look bad, now also: we are the outmoded avant-garde. Now it would be said that we have gained notoriety, we are no longer green dogs, the chants we say can now be heard in the conventional media, nothing transgressive or antagonistic, nothing collapseist.

How contradictory it is to have the same discourse as power, with the paradox that it implies the acceptance of the hypocrisy that is accepted of the political class and the thin line that is demanded of us, many times victims of friendly fire. No, we are not taking ourselves seriously, it is not appropriate, our social environment hides its head like any ostrich and waits for the bad storm to pass, it thinks that the abyss cannot be so close: – those in charge would not allow it!

Go on, the great mass of our society is like someone who hears rain and lives under an aluminum sheet, it rains, you feel the water, you see it, but you don't bathe, it's just that we're going crazy, finger by finger the level goes up, it's already reaching our knees but it's not serious yet. Who knows if we will be able to wake up.

Fifteen years ago we also felt the imperative need to provide ourselves with spaces in which to develop our concerns, we did not understand why we had to go to the cities to talk about certain topics, to enjoy the doubt and the search that so many sometimes we are questioned through art, our peoples suffer from the dictatorship of certainty, from the rigidity of invariability, questioning is a symptom of weakness and this is not allowed here. We are what we are, here and forever. Is it possible that this is one of the reasons why so many young people end up settling in other more anonymous and urban places?

After all, what drove us fifteen years ago is still here, the need and the stimulus. We can't make epilogues yet because we haven't been happy yet and we won't be without achieving our goals. As good Grouxo-Marxists if these must be reconsidered they will be. We get older, our goals get smaller.

We could talk about many other things that affect us, about MAT, MAGDA, VALENTIA or the photovoltaic macroprojects that still don't even have a name in Barona, Hostals or Pelejana, we could (and should) talk about Gaza, the genocide which is being carried out with the approval of Europe and the great majority of our inhabitants, with the apolitical nihilism of our working classes, as they say "La Gossa Sorda", of the bankruptcy that falls upon us with the monoculture of the table, of the abandoned fields and the barren estates where not even the price of ripe and flowering olives will save because "those who want to plow can be rich?", we could, we should and we will, we will keep the farm like someone who keeps a Castle, and with it hope, we hide in our dreams, in the history of our parents and the people who gave everything so that we could be. It's time to get smaller, to spend less, to survive. This we will do.

Because fifteen years is a long time...

 AUTUMN MENU II     

Entrants

Village bread, hanging tomatoes and varietal extra virgin olive oils from the regions of Castelló

Salad with orange, haddock, cabbage and olives

Grilled seasonal vegetables with romesco sauce and haddock brandade

Trinxat de la Cerdanya with egg and ham

Main courses to choose from

Organic beef from Fernando Robres grilled

Baked lamb with a hint of organic honey Peach bite (Traditional preparation)

Grilled meat

Homemade canned meat (Traditional preparation)

Sweet rice of the day – Sènia PDO Valencia rice (minimum 2 p.)

Mushroom ravioli and raw milk cheese Espadán de The Corrals

Fish of fish market

Dessert to choose from

Some homemade sweets…

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The menu includes 1 basket of bread and Benassal water

The menu is served by a full table

PRICE: € 35,00 (VAT INCLUDED)

TERRITORY MENU 

Fall 2023

Entrants

village bread, hanging tomato - CV Quality Brand Product i organic extra virgin olive oils of the counties of Castelló – Certified product pthe CAE-CV

Fall Salad (Ecograu organic mesclum – CAE-CV certified product, Mollar d’Elx Pomegranate-PDO Granada Mollar de Elche, Vinalopó grapes – PDO Vinalopó bagged table grapes)

Hazelnut cream from Benassal and Ecograde organic tubers – Product certified by the CAE-CV

Main courses to choose from

Organic beef by Fernando Robres brasa – Product certified by the CAE-CV

Baked lamb with a touch of honey

Grilled meat

Sweet rice of the day – Sènia PDO Arròs de Valencia (minimum 2 p.)

Mushroom ravioli and Espadán de Los Corrales raw milk cheese

Fish of fish market

Provost

table of formats artisans and ecological de Catí – Product certified by the CAE-CV

Dessert to choose from

Homemade nougat ice cream – IGP Jijona

Ribera del Xúquer persimmon mousse-PDO Kaki Ribera del Xúquer

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The menu includes 1 basket of bread and Benassal water

The menu is served by a full table

PRICE: € 35,00 (VAT INCLUDED) 

At Pou de Beca, this summer we are starting a cycle of workshops to work on the values ​​of sustainability in the kitchen. For us, the task of spreading our way of making gastronomy is very important and if it is done by trusted friends and suppliers, then so much the better!

We will start with Maite and Angel from the Quesería Los Corrales de Almedíjar. In his own words:

Below is the program for the day:

10:00 Welcome

10:30 Workshop with theory and practice in dairy production, types of fermentation and rennet (native vs standardized)

13:30 Cheese tasting The Corrals

14:30 Dinar

We will wait for you!

TRIBUTE TO MEXICO DAY: Gastronomy, culture and music.

 Matilde's recipes, Mexican from Valencian lands, on the plate and in the drink!

 The art of Antonio Chacón, a Mexican living in Borrina.

 The musical note by Dj Drew y Punto, from Great Britain to Atzeneta del Maestrat

An intercultural trip you can't miss! 

 poudebeca@gmail.com

 964320459

A step back... to gain momentum

Our society, even more so since we live it from virtual social networks, is a showcase where the virtues, the strengths and the beautiful side of things are almost always displayed, where there is usually no room for reflection , for doubts or for weaknesses. We have never been, in that field, neither an example nor a reference, nor will we be now. We live unconsciously forced to never stop pedaling, to never slow down so as not to be ahead, to always show a smiling profile, no matter how much the other (profile) is crying or doesn't know what face to make. Responsibilities all, obligations: the precise ones, but out of inertia we don't want any that take us to places we didn't want to go. This summer we slow down, we stop, partly only, to be able to project ourselves into the future, to be able to decide that we want to be adults, to continue doing, to the extent of our possibilities, only those things that we feel like to do. We will also slow down for the health of our workers and our families, because if it is now when they need us, we do not want to wait to regret it when it is too late.

We are good at doing what we like, with the passion we put into it and the enthusiasm that pushes us when we have a clear goal, we have no fear of losing our position or having to start again, even after the summer or after crossing the desert that may touch us: if that Moisés was able to part the Red Sea with the army of hungry people he was carrying behind him, how are we not going to overcome the tsunami that belongs to us, however pestilently blue-green it is, with our people, our reasons and our desires?

We want land, to return alone, to redo the knots that tell us who we are and to be able to look each other in the face. Now, this can tie in with the rhythm that our guests ask of us, the people who come to spend a few days in our house, to get to know our land, our history and our palate. Also with celebrations and events that we already have scheduled and others that will be taking place, with the cooking workshops that we will continue to do and with the trips that we will make to other kitchens and other houses, in short, with everything that does not require too many people or too many speed

Good, clean and fair, this time for us too. We'll be telling you, for sure, for now: thank you for your understanding and for your patience, we assure you that it will be worth it. Bye now!

• ACCOMMODATION OPEN ALL SUMMER
• FOR EVENTS YOU CAN CONTACT US BY EMAIL (poudebeca@gmail.com)
• EVENTS SCHEDULED BY US: WE WILL INFORM YOU HERE.