Diners at La Gola can enjoy traditional cooking, dishes that have been popular for as long as we can remember. The imagination with which Casimiro Frigolet prepares his Huelva fish and seafood speaks volumes for the establishment’s reputation. For this chef the important thing is “to have imagination in the kitchen and be open to new ideas when creating a dish or a sauce”.

Any locally caught fish is tranformed into a deliciously surprising dish “a good sea bass, a bream…, because the raw material is excellent. In Andalusia we’ve got more than enough with which to make an acceptable dish, in fact that’s what I miss the most when I travel outside Spain – the food”, says Casimiro.

To produce a good dish you only need determination and “to cook with love, only if you like cooking will your dish turn out well”, says Casimiro. “My overriding obsession is to convey quality. What goes on the plate must be good. I just want to make a good impression, for the customer to leave satisfied; whoever they may be, because my motto is to serve everyone in exactly the same way”.

Casimiro identifies professional responsibility as the most important part of his job: “As a chef I feel that I am a person with great pride and responsibility in the kitchen, I am very honest and very serious. If the customer sitting at my table wants sole they will get a good, fresh sole, the best”. Restaurant La Gola (Isla Cristina / Huelva). Tlf: (+34) 959 33 25 09.