The space Moha Quach chose to begin a stage of maturity without limits, flying the flag of zero-kilometre cooking.
July 2018. Moha Quach, a chef from the province of Tarragona, steps into the premises of El Terrat for the first time. It is the space he has chosen to set his knowledge free. To begin a stage of maturity without limits. Guided only by his curiosity, his challenges and his values. With zero-kilometre cooking as his banner and a conscience for his surroundings, the land and the sea as an immovable pillar.
“El Terrat by Quach means seasonal cooking and produce from home. Here, the fishermen of El Serrallo, the farmers of the Camp and the province’s stockbreeders and winemakers are treated as heroes. Because without their work, the restaurant’s kitchen would stand empty.”El Terrat by Quach
Moha Quach presents a gastronomic proposition bound to origins and to history. On one hand, that of his own life: from the Rif Valley in Morocco, the region where he was born, to Tarragona, the city that has seen him grow.
On the other, the history of the Mediterranean Sea: a cradle of cultures, from the Romans to the present day, that have shaped a singular identity on the Costa Daurada.
Olivus and Mare Nostrum are two menus that wander through age-old recipes, with seasonal, locally grown produce in the leading role. Quach rewrites history through gastronomy: from garum to laban, from dates to red prawn, from mulsum to Chartreuse.
All without losing sight of the cooking of his childhood — that of his grandmother and his Berber ancestors.
“The Roman recipe books and my grandmother’s share almost identical preparations.”
View the menus →With one eye on the sea and the other on the land, Quach proposes a gastronomic experience devoted to telling history through food. Without excess and without foreign ingredients, faithful to the calendar of the orchard, the land and the sea. Continuously exploring the gastronomic ties between the Roman world, Greece, Turkey, Morocco and Catalonia. The aim is clear: to bring to the table the cultural symbiosis the Mediterranean Sea holds together.
