Albert Ortiz Lázaro, our chef has wide experience as a cook in the world of gastronomy
He studied at The University School of Hotel Management and Tourism of Sant Pol de Mar (EUHT). His objective was to enter deeper into this world when he finished his studies so he decided to work as cook in the most prestigious restaurants in the world.
In “El Racó de Can Freixa”,of Ramón Freixa, where he was able to increase his cooking knowledge. He realised that his passion for gastronomy was becoming more and more intense.
In Ferran Adrià’s El Bulli, he learnt the discipline one needs in a kitchen as well as how to apply techniques and creativity there.
Afterwards, he sent an application to do practical trainning in Arzak’s restaurant in San Sebastián. There, his love for cookery reached levels that he could have never imagined thanks to the work and the environment of the cooking genius, Juan Mari Arzak, and also thanks to the warmth of his family and his team.
On his return to Catalonia, he became part of the Roca brother’s team in “Celler de can Roca restaurant ” . There, they offered him the posibility to manage an specific part of the kitchen for two years. In this restaurant he got to know the technique of Joan and Jordi Roca and the wisdom of Josep Roca.
The AXOL restaurant, which he runs jointly with his sister Xenia, is a project which owes much to the effort and sacrifice of hard years of work of his parents who have been working in the hotel industry for 20 years. Nowadays ,you can find them at Xaret Restaurant in Cabrils(www.restaurantxaret.com).
At the end of the road, a dream becoming reality: AXOL, where is offered a unique syle forged by some of most prestigious kitchens of the world.
Xenia Ortiz Lázaro, Albert’s sister, is the restaurant manager as well as the the dining room’s manager.
She graduated in hotel management at the University School of Tourism and Hotel Management at Universitat Autònoma de Barcelona (UAB) and also gained the Diploma in Tourism at the same school.
She obtained the Sommelier certificate recognised both in Spain and worldwide at the Escola d’Hostaleria de Barcelona (ESHOB)”.
Besides, she has worked in some national and international hotel receptions during her professional training and now is the person in charge of this family project. In spite of her youth she is the enterprising and lively face of the restaurant.
AXOL’s wine list is made up of more than 90 references, and comes directly from the sommelier Xavier Ayala’s heart. Xavier is president of the Sommeliers association of Lleida, co-owner of “Gastrosolucions” and most importantly he is a great friend of ours.
In our wine cellar you can find the following appellations:
Fresh and aromatic white wines: Alella, Rías Baixas, Costers del Segre, Penedès, Somontano, Rueda, Valdeorras or Vinos de la tierra de Valles de Sadacia.
White wines with ageing: Alella, Penedès, Somontano, Terra Alta, Priorat, Montsant, Rueda or Navarra.
Fruity red wines: La Mancha, Bullas, Calatayud, Costers del Segre, Campo de Borja or Montsant.
Half bodied red wines: Ribera del Duero, Toro, Montsant, Penedès, Bierzo, Empordà, Costers del Segre, Priorat, Rioja or Côtes du Rhône.
Corpulent red wines: Priorat, Montsant, Costers del Segre, Ribera del Duero or Rioja.
Sweet wines: Málaga, Alicante, Jerez, Italy, Germany or Hungary.