2016 is a very exciting year at Windsor. All kinds of new features are being added to the daily challenges, some of which we have already incorporated and others are yet to come. But it is best to let Joan Junyent, the manager and co-owner of the restaurant, explain it to you.
How is 2016 shaping up?
Like every year; a quiet start in January because it is weak. There will be many conferences and that’s good, but we want to retain the local audience, something that is complicated because it depends on the progress of the economy to a greater extent. We are optimistic because we come off the back of a good 2015, and there is nothing that suggests that it will change. We, in any case, have prepared new proposals, new ideas, new initiatives…
What are they?
We want to boost the culinary profile of Windsor, being more active with small culinary events, workshops and themed menus to coincide with the season’s products, such as mushrooms, truffles or the hunting season, or a specific date such as La Diada de Sant Jordi (Saint George’s Day), that justifies a special menu lasting just a few days. We will publish them on social networks and notify customers who are signed up to our newsletter.
So, you will announce the ‘inauguration’ of the terrace season.
It’s always functioning; it has been operational almost all year round. Opening and closing it takes just five minutes: a button to open or close the roof, one that warms up the space in a moment and another for the lights. In deepest winter we often open up because it is an annex of the restaurant, since it can be a terrace or a terrace lounge. But, yes, we will hold festivities that symbolize the start of summer.
Will there be new dishes throughout the year?
We always work with new dishes, it is our job; we adapt and reinterpret them, or suddenly decide to bring back a dish from the past. Day-to-day operations should not be mechanical or monotonous. Look, for example: the last was angler fish with sea urchin romesco sauce, instead of using nuts, red pepper and nyora pepper (a very interesting concept of surf and turf); Sous-vide cooked shi drum made with precious teardrop peas and a touch of black truffle.
In the dining room, the art collection will change…
Yes. Philippe Pastor, who is the author of the works hanging on the walls for many months, will change the entire collection. We are eager to display the new ones.
You have also released a digital wine list.
Yes, and it includes the spirits. We had some doubts at first, thinking that the customer might be distracted with the tablet, but in effect it was the opposite. The selection process is faster because the menu design makes it very easy, and it is also more streamlined, more modern and cleaner than paper. We are very happy because it works better and the customers love it.
The menu aligns with another big change: Windsor’s website, which also includes a blog.
We are keen to make a website that is more visually appealing and practical for making instant bookings, and one that is not just a showcase for the restaurant, but something closer, worth visiting and entertaining to look at. I believe that we have achieved that because it sets out our history and provides quality content through the blog, where we will provide an explanation of our day-to-day operation in a more intimate way: what we do, how we do it, anecdotes, etc.
