Xavier Pellicer

Nobody arrives at a restaurant’s website to browse: they arrive to see whether they like it, to look at the menu and to book. The old site made you choose between two worlds first (the restaurant or the private room) and repeated the same pages inside each, so what mattered sat two or three clicks away and Google got duplicate content.

We audited the whole structure and rebuilt it: the restaurant becomes the home page (philosophy, menus, the chef, the awards and the booking in one read) and beside it sit La Carta, the private room, Nuestra historia and Contacto y reservas, each with a job. We wrote every line from scratch, in three languages (Spanish, Catalan and English), in the same register as the kitchen: sober, concrete, no spare adjectives.

Here the menu is a living thing: it changes with the season and exists in three versions (vegan, vegetarian and omnivore) and three languages. If every change goes through the agency, the site ages in a month.

We built them an editor in Sanity, in Catalan and in the restaurant’s colours, where the team sets the menus, their price and the dishes in order, plus the opening hours, the phone and the address. The diet rules live inside it: a dish with dairy cannot slip into the vegan menu. On publish the site rebuilds itself and the change is online a couple of minutes later.

El Menjador, the restaurant’s private room, was sold inside the same tree as the dining room, in the same words. But whoever looks for it is not the same audience: companies that need discretion for a board meeting or a signing, and families who want to celebrate without noise.

We gave it its own page, written for that audience: what it is, for how many (12 to 20 at an imperial table), what it includes and how to ask for it. And a call to action of its own: here you do not book a table, you request a quote.