History

the beginnings of the

RESTAURANT

The Cobarcho opened its doors on August 3, 1978, after Jesus and Laura, very young at the time but very enterprising, channeled their desire to work and their vitality in a picnic with eight tables and a bar.

After the first five years, the first reform was undertaken. The dining room and the range of services offered were extended.

In 1995 a second reform was made, resulting in a restaurant with a capacity of 150 diners.

History

the beginnings of the

RESTAURANT

The Cobarcho opened its doors on August 3, 1978, after Jesus and Laura, very young at the time but very enterprising, channeled their desire to work and their vitality in a picnic with eight tables and a bar.

After the first five years, the first reform was undertaken. The dining room and the range of services offered were extended.

In 1995 a second reform was made, resulting in a restaurant with a capacity of 150 diners.

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the cobarcho

REINVENTS

In 2018, 40 years later, a new impetus for the Cobarcho arrived with the alliance of the business group of the Marco family (second generation of jacetanos hoteliers) with the company PROFFETIONAL (Madrid-based company founded by a person from Zaragoza), specialized in interior design in the hotel sector.

A new stage, which will consolidate new ideas, about the values that have allowed this restaurant to survive four decades and emerge reinforced from each crisis.

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decoration

RENOVATED

The new decoration is the opening of larger windows that flood the restaurant with natural light, it introduces more vitality, leaving behind that cave image that gave it its name. Cobarcho is a way of saying “big cave” in our traditional language, the Aragonese.

We have made an ambitious reform that recovers the bar and we have expanded the gastronomic offer with a varied proposal of tapas, but maintaining the familiar treatment and simplicity when working.

the quality

OF ALWAYS

In this new stage we continue to affirm that in order to make quality dishes, two fundamental ingredients are needed: the cook’s affection in their preparation and excellent raw materials.

In the same way, the gastronomic offer is based fundamentally on traditional Alto Aragonese cuisine, but without renouncing creativity.

A restaurant where we want the stars not to be among the stoves, but to sit down to enjoy the food, while we all turn around so that you feel treated as you deserve.

Laura-Lanaspa-Cobarcho2

some words from

OUR FOUNDER

When some entrepreneurs start a company, their “restaurant” only thinks about the work to be done, that everything goes well, that their work is lucky and successful, but they do not think about who will continue with their company, with their history. Once the “restaurant” is consolidated, they already think about continuity.

I deeply wish that you have great successes, that your wishes and efforts bear fruit to the renewal and continuity of the new Restaurant / Bar.

The keys to success:

  • Industriousness
  • Honesty
  • Loyalty
firmalaura
Founder of the Cobarcho Restaurant
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