Noctiluca - Castellon

Hello my name is javier font, I studied restoration and today I am head of kitchen in a restaurant on the beach line in peñiscola, be ferran the head of the kitchen) to have studied together in the school, I inform myself that I was in a new restaurant and I did not miss the opportunity to visit the place and try your letter, I went with a friend of mine who also dedicated to good food

Hola Señor Pérez: Soy Ferran Gil, formo parte de la dirección de la empresa que regenta el Rte Noctiluca. Primero que nada agradecerle su comentario en la web. Todas las opiniones son bien recibidas aquí, sean de la índole que sean. Nos sirven para seguir trabajando y poder mejorar!. Seguidamente puntualizar algunas cosas respecto a su comentario: En el tiempo que actualmente estamos, las empresas están continuamente en proceso de cambio, para poder adaptarse a la demanda de mercado que existe en cada momento para no quedarse atrás. Es ese el motivo por el cual nosotros hemos dicidido cambiar, ya que el anterior proyecto no se ajustaba al mercado que existe actualmente en Castellón. Ello conlleva toma de decisiones. La mantelería es algo secundario en nuestra empresa, ya que dedicamos nuestros esfuerzos a ofrecer una excelente variable de calidad/precio. Son manteles y servilletas de Tisú seco (tejido sin tejer), no papel, y son mucho más higiénicos que los de tela, ya que son de un solo uso. Un bar, Sr. Pérez, es un establecimiento que originariamente y por definición ofrece solamente bebidas; que posteriormente haya evolucionado y ampliado su oferta, es totalmente comprensible. Vamos a intentar no desprestigiar el trabajo de las personas que regentan bares. Yo he comido fabulosamente en muchos de ellos. Un Rte. Como el nuestro por defecto, se ofertan comidas dentro de un abánico de posibilidades infinito.Cada uno simplemente busca su varilla dentro del abánico. Por último, Sr. Pérez, tenemos que agradecerle el servicio que usted nos prestó en el restaurante, el cual actualmente seguimos intentando corregir. Muchas gracias y aprovecho la ocasión para invitarle a comer algún día e intercambiar opiniones. Atentamente: Ferran Gil

Hello everyone! I introduce myself, my name is a little mistress, I am 45 years old and I am lover of the good table. my dew woman and I travel, as far as possible, many of the restaurants in the country looking for new flavors, new recipes and because no, new talents! we were recommended by an old acquaintance, so we would get to this new restaurant and the truth, we accept enchanted! if I have to be sincere, I had no information about it, but I can assure you that from today, I have another point on my list. Nothing else comes in, we already realized the good deal and the knowledge of being so hardworking (as not in all places they receive you with a wide smile. They accompanied us to the table and presented the letters. the truth that they possess a wide variety of dishes and all with the sea of background. I am a lover of knives and rice so I asked for a ration of them and a good rice of the senyoret ( curious name, said step) that they themselves recommended me to try while I live in lion and did not know that the dish in definitive and not be heavy, recommending my humble (and cultivated) experience in restoration, visit this place that detachs, professionalism, good drop and good

Well, I discovered it last night and we loved it, the cook attended us, very young, but charming and we ate of picoteo, canelones, shrimp, kokotchas and fried fish, I don't know what we ordered varied because we were 6 and there were different drops. Then we ate a variety of cakes made in the restaurant itself and everything very well. I love you all, we'll repeat.

Hello, Mr. Perez: I am ferran gil, I am part of the management of the company that governs the noctiluca rte. first of all thanks for your comment on the web. all opinions are well received here, whatever. They serve us to continue working and to be able to improve! Then he points out some things about his commentary at the time we are currently in, companies are continually in the process of change, so that they can adapt to the market demand that exists at every moment to not stay behind. that is why we have decided to change, since the previous project was not added to the market that currently exists in castellón. This implies making decisions the tablecloth is a secondary thing in our company, as we dedicate our efforts to offer an excellent value for money. are tablecloths and napkins of dry tisú (woven without weaving,) not paper, and are much more hygienic than fabric, as they are of a use. a bar, Mr. Perez, is an establishment that originally and by definition offers only drinks; which has subsequently evolved and expanded its offer, is totally understandable. We're going to try not to discredit the work of people who run bars. I've eaten fabulously in many of them. an art. like ours by default, meals are offered within an abyss of infinite possibilities. each one simply seeks his rod within the abyss finally, Mr. We should thank you for the service you provided to us at the restaurant, which we are trying to correct many thanks and I take the opportunity to invite you to eat some day and to exchange opinions with attention: ferran gil