About
A kitchen with a rail and 34 seats
Maribel Santos opened Ferro in 2019 in a former ironmonger’s on Carrer de Sueca. The name stayed; so did the steel.
Why a ticket rail
In most restaurants the kitchen ticket is something the guest never sees. At Ferro the kitchen is open, the rail hangs over the counter and the printer sits next to the pass, so you can watch your order arrive, wait its turn and leave.
It is also how we keep allergens honest: they are printed in red at the top of every ticket, from the booking to the plate.
How a day works
From the market to the pass
Four moments that don’t change, whatever is on the menu.
07:45
The market
Maribel and Tomás split up: the Mercado Central for vegetables and fruit, El Grau for fish. The list changes on the way.
09:30
The menu
Back at Ferro the menu is written, priced and printed on the same thermal roll as the kitchen tickets.
13:00
The staff meal
Eleven people at the long table. New dishes are tasted here first, and the day’s allergies are read out.
13:30
The pass
The first ticket prints. From here on, everything goes through the rail and past Maribel.
The team
Who cooks, who pours
Five stations, eleven people in total. These are the ones you’ll see from the counter.
Suppliers
Where it comes from
Most of what we cook travels less than 50 km. The wine, a bit further.
| Who | What | Distance |
|---|---|---|
| Mercado Central, stall 211 | Vegetables and fruit | 1,2 km |
| Fish market of El Grau | Fish and shellfish | 4 km |
| Arrossaires de Sueca | Senia and bomba rice (DO) | 33 km |
| Formatges del Maestrat | Goat’s and sheep’s cheese | 140 km |
| Celler dels Alforins | Merseguera and Monastrell | 90 km |
Press