Mateu opened its doors in the summer of 1968, so this season we are fifty years old. It started as a small family business that cooked allipebre, salt flats and paellas to order, where all family members were involved in the process. The restaurant has grown, it has been modernized, it has expanded its menu references, and improved its services in every way, but it continues without neglecting its origins of local cuisine and its identity of close treatment.
Tavsiye
