It opened in La Unión (Murcia) and wants more: today La Peña has franchises spread throughout Spain, one of them in Benidorm.
- Gastronomy La Pea Restaurant, where Bertn Osborne and Leticia Sabater ate “seafood by the shovel”
- Gastrogonzo (IV) Shovelable seafood and meat to break for only 50 euros in the paradise of the ordinary without complexes
The wild seafood gastro show has yet another place to eat shrimp until you explode. “The restaurant where the set menu for 60 euros is unmatched has another location in the region of Murcia. The place chosen by Pedro Lucas Abellaneda (the one with the shovel) Places called La Cartuja in the United States. Everything will be like the Eagle Highway. “We are doing great. I raised the salaries of the employees so they will be happier,” Abellaneda revealed to LOC. Now the minimum income is 1,400 euros. “It’s like a great game and we all have our part”. In Seafood Forever, the anthem of Spain is sung and danced, with or without amnesty. “I know that Spain is divided now… But when the half comes,” commented the owner. He has no qualms about showing his preferences. “My restaurant sign is no longer visible.”
“Mariscos a lo Bestia is a gastro show designed for you to have a great time, whether as a couple, with friends, or faith mily. From the hand of Pedro Lucas Abellaneda (the shovel uncle) and the whole team at La Pea Restaurant, you can enjoy, in addition to good food, rand eal Lorca hospitality. December It costs 60 euros. “Everything has gone up,” the owner justified.
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The need for reservations is that during the months there is a minimum wait of 5 months for the weekend and the arrival of coaches from all over Spain even on weekdays. The reason for its success lies in the show. “You can eat well anywhere but do the conga after eating some hors d’oeuvres … You only do it here.”
The songs, dances, and the waiter dressed as seafood came out on March 22, 2022,s a joke with his bullfighter friend, Domingun. It all started with a wheelbarrow and a shovel. Domingo García Montiel would cut his ponytail and, according to the owner of La Pea, they paid him “a tribute” with a wheelbarrow full of seafood. “I did it thinking it was a bitch,” Pedro confessed. One of the 90 diners gathered at the end of this enclave recorded it began to move networks and Pedro saw an opportunity. “They called me asking when I was going to do the wheelbarrow and I saw that people were excited.”
Before these requests, La Pea was a roadside restaurant that was operating with good ratings, now it’s a different story, which started when he saw the money that was given to him, even though he knew -he always said that his place was in a restaurant: “I saw how in the hospitality industry they pay in cash, and the suppliers are paid weekly or monthly, depending on what is established. That means that in a business like a bar, there is always money. “I saw how at home there were difficulties in collecting livestock or feeding that my father sold, and I thought mine was a bar.”