The 3 Cricket Cage: A Story in Every Bite
Gijón‘s “The 3 Crickets”: A Restaurant Where Food and Memories Intertwine
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GIJÓN, Spain – Entering “The 3 Crickets” restaurant in Gijón is akin to stepping into a living, breathing time capsule. Red wooden beams support a vibrant collection of objects spanning various eras, each possessing it’s own unique story. The restaurant,located at The 3 crickets, pulsates with the history embedded within its murals and the heartfelt dedications adorning its walls and tables.
Javier Vallina, the artist and proprietor behind this eclectic space, welcomes guests with a warm, inviting demeanor. “Is this your first time at my house?” he often asks newcomers.For returning patrons, he succinctly describes the restaurant’s ethos: a celebration of unpretentious, home-style cooking.
The menu itself is a personal narrative, detailing the origins of each dish and the peopel and places that inspired it. Dining at “The 3 Crickets” is about sharing stories as much as it is about savoring flavors.
The Invisible Ingredient: Knowledge of Origin
Vallina believes that understanding the provenance of a dish is as crucial as its seasoning. He extends the same empathy he seeks as a diner, carefully explaining the history behind each creation. This thoughtfulness is evident in the attentive service, the carefully curated music, and the gentle warnings about the richness of certain dishes. The result is a balanced atmosphere where the outside world fades away.
From construction to Cuisine: A Serendipitous Journey
The concept for “The 3 Crickets” began to germinate over three decades ago. Vallina, then involved in construction, visited a newly opened wine bar in Gijón. captivated by the space, with its railings bathed in light filtering through windows overlooking Zamora Street and the sea, he declared, “If I ever pursue my long-held dream of opening a restaurant, it has to be here.”
Thirty years later, one of the wine bar’s owners contacted Vallina, informing him that the location was available. Initially hesitant, Vallina, juggling painting and his construction business, was eventually persuaded by friends and acquaintances to pursue his vision. He committed to dedicating a year to balancing his artistic pursuits, his business, and the new restaurant venture.
Vallina’s decision to share the stories behind his dishes resonated with customers, who began contributing thier own “treasures” to the restaurant’s decor. Baskets, umbrellas, and hammocks were soon joined by antique telephones, recorders, books, and various other objects, transforming the space into a cabinet of curiosities. When the workload became overwhelming, a friend offered to buy Vallina’s construction company, a decision he calls “the best I have made in the last 30 years.”
Recipes with a Past
One dish with a particularly rich history is the Olympia squid, inspired by the legendary squid served at the Olympia cafeteria, a Gijón institution in the 1980s. For years, Vallina attempted to recreate the dish, but without success. Then, the retired owners of the Olympia visited his restaurant. Luisina, one of the owners, presented Vallina with the original recipe, and the dish quickly became a customer favorite.
Another enduring menu item is the “Torreznos Benjamín,” crispy, soriano-style bacon served with broken eggs and potatoes.Vallina discovered this dish nearly two decades ago in Guijuelo and,after some persistence,obtained the recipe and mastered its readiness.
The restaurant’s calluses, a dish now served off-menu due to its popularity, trace back to julia Manzano, the aunt of a chef who earned three Michelin stars. During late nights in Gijón, Manzano would prepare calluses for her son and his friends, including Vallina, to enjoy. Only Vallina knows the recipe, along with those for chucha meat and meatballs.
Once a year,”The 3 Crickets” offers stuffed onions,a dish so laborious to prepare that it has its own waiting list. The recipe,which involves eleven hours of cooking,comes from marigeli Suárez,the mother of Vallina’s partner.
The restaurant’s dedication to sharing culinary stories has earned it several accolades. The sardinilla tortilla, taught to Vallina by Adelita buznego, was a finalist in the Gijón tortilla contest. A vermouth recipe, developed with bartender Quique, won the Martini route in 2019.
Customer feedback plays a crucial role in shaping the menu. While some dishes, like the “foigras” inspired by a friend, remain popular, others, such as a cottage cheese dish, have been removed due to lack of interest. Some dishes, like Geli’s omelette, have proven impossible to replicate, despite repeated attempts.
A Haven for Nostalgia
“The 3 Crickets” evokes memories and emotions in its patrons. One customer famously wept after tasting a dish that reminded her of her mother, leading to the creation of “El Rincón de los Llorones” (The criers’ Corner), a discreet table for those particularly moved by the experience.
Vallina himself is deeply connected to the restaurant’s nostalgic atmosphere. He recounts the story of the meat chucha, a dish created by his great-aunt out of necessity. She transformed leftover meat into a flavorful stew, turning a dish eaten out of obligation into a family favorite. The recipe was nearly lost until a sister of Marichu revealed that she possessed it, ensuring the dish’s place on the menu.
While the restaurant’s collection of objects is constantly evolving, the overall atmosphere remains timeless. the sixteen meters of crochet garland,woven by Vallina’s partner,add to the restaurant’s charm. As the light from “The 3 Crickets” spills onto the sidewalk of Marqués de San Esteban, it’s difficult to leave this unique and memorable place.As loyal customers often say: “Long live the cage!”
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Gijón’s “The 3 Crickets”: A Culinary Journey Through memories
Q: What is “The 3 Crickets” and were is it located?
“The 3 Crickets” is a unique and highly-regarded restaurant located in Gijón, Spain. It’s more than just a place to eat; it’s a living museum of food and memories, where every dish tells a story. You can find this gem at https://maps.app.goo.gl/msS1W6QataEice4m9.
A: Located on Marqués de San Esteban,in Gijón,Spain,”The 3 Crickets” is renowned for its unique dining experience.
Q: What makes “The 3 Crickets” restaurant so special?
This restaurant distinguishes itself through its profound emphasis on storytelling and the origins of its dishes. It combines delicious, unpretentious, home-style cooking with a deeply immersive atmosphere. Entering “The 3 Crickets” is akin to stepping into a carefully curated cabinet of curiosities where the owner, Javier Vallina, and each dish has a purpose.
A: “The 3 Crickets” stands out through its focus on storytelling, unpretentious cuisine, and the immersive atmosphere created by proprietor Javier Vallina.
Q: Who is the owner and driving force behind “The 3 Crickets”?
A: Javier Vallina is the artist and proprietor of “The 3 Crickets”. He is the heart and soul of the restaurant,welcoming guests with genuine warmth and sharing the rich history behind each creation.
Q: What is the culinary philosophy of “the 3 Crickets”?
A: The restaurant’s core philosophy centers around the idea that knowing the story behind a dish enhances the dining experience as much as the flavors themselves. this philosophy is manifested through the careful selection of ingredients, the attentiveness of service, the curated music, and the ambiance.
Q: How dose “The 3 Crickets” incorporate the stories behind its dishes?
Vallina’s menu is a personal narrative.Each dish comes with a detailed explanation of its origins, the individuals who inspired it, and the places involved. This sharing of history is an integral part of the experience.
A: Each dish on the menu tells a story,detailing its origins and the people and places that inspired it.
Q: How did Javier Vallina come to open “The 3 Crickets”?
His journey was not a straight path. Vallina, was initially involved in construction. The seed of the idea was planted more than three decades ago when he visited a wine bar in Gijón and envisioned opening a restaurant in that same location. Though initially hesitant, he was eventually persuaded by friends to pursue this longtime dream.
A: vallina’s restaurant journey began 30 years prior when he set his sights on the perfect location.
Q: What dishes are absolute must-tries at “The 3 Crickets”?
A: Several dishes are customer favorites. This includes:
Olympia Squid: Inspired by a legendary dish from a Gijón cafeteria in the 1980s.
Torreznos Benjamín: Crispy bacon served with broken eggs and potatoes.
Calluses: A dish with roots in the kitchens of a Michelin-starred chef’s family.
Stuffed Onions: a dish that has a yearly wait list!
Q: What’s the story behind the Olympia Squid dish?
The Olympia squid is a testament to Vallina’s dedication. For years, he tried, unsuccessfully, to replicate the dish from the Olympia cafeteria. Eventually, the retired owners of the Olympia shared the original recipe, allowing him to serve the authentic flavor.
A: The Olympia squid at “The 3 Crickets” is a tribute to a legendary squid recipe from a 1980s Gijón cafeteria.
Q: Are there dishes that are not on the regular menu?
Yes! The stuffed onions are only available once a year. Calluses are also served off-menu due to their popularity.
Q: Besides food, what else contributes to the unique atmosphere of “The 3 Crickets”?
The restaurant is decorated with a remarkable collection of objects from various eras, each with its own story. These items,contributed by both Vallina and his customers,help craft a unique and inviting space that is truly one-of-a-kind.
A: The unique atmosphere is created by the collection of objects and the immersive experience that Javier vallina brings to the restaurant.
Q: How does customer feedback influence the menu at “The 3 Crickets”?
customer preferences play a crucial role. Popular dishes stay on the menu, and new ones are added based on the requests and likes of patrons.Dishes that aren’t popular, like the cottage cheese, might be removed, while others are adapted to meet the needs of customers.
A: Customer feedback is vital! This influences which dishes stay, get removed, or are adapted.
Q: Is there a special area for those overcome with emotion?
Yes! There is a discreet table known as “El Rincón de los Llorones” (The Criers’ Corner) for those deeply moved by a particular dish or the overall experience. This is a testament to the deeply personal connection the restaurant fosters.
A: Yes, named “El Rincón de los Llorones” (The criers’ corner), a discreet table is available.
Q: How has the restaurant been recognized for its culinary achievements?
“The 3 Crickets” has received various accolades. The sardinilla tortilla was a finalist in the Gijón tortilla contest, and a vermouth recipe developed with a bartender won the Martini route in 2019.
A: “the 3 Crickets” has garnered recognition for dishes like the sardinilla tortilla and a vermouth recipe.
Q: What’s the significance of the crochet garland?
The sixteen meters of crochet garland, woven by Vallina’s partner, add to the warmth. It is details like the garland provide a sense of home.
A: The homemade details enhance the already welcoming ambiance.
Q: Why is “The 3 Crickets” so memorable?
It evokes nostalgia and emotion. “The 3 Crickets” is a combination of great food, fascinating stories, and a welcoming atmosphere. It’s a place where memories are made and cherished, as the loyal customers declare: “Long live the cage!”
A: It’s not just a meal; it’s an experience woven with food, stories, and community.