In 2005 the “Sagartoki” restaurant led by Senén González is voted best pinchos and tapas bar in Spain. This is only the first of numerous awards, including best pincho for two consecutive years (2006 and 2007)
Due to the very large demand that the restaurant begins to enjoy and the difficulty of replicating these pinchos with the quality and taste that they deserve, Senén creates his R&D&i kitchen with the backing of the C.D.T.I. (Centre for the Development of Industrial Technology)
In 2010, Senén wins the “National Spanish Omelette Competition” As a result, he begins to investigate the possibility of finding a magic formula that will allow him replicate this superb champion omelette in a natural way, and so that it could also be frozen without losing its qualities.
in February 2011, Senén achieves his goal and decides to create “Taller de Pinchos y Tapas S.L.” with fewer than five employees and with a single objective: to bring the products offered by Sagartoki to any customer.
In 2018, the company has experienced organic growth and now has more than 30 employees and a wider range of products in its portfolio. The result of long periods of research based on strict quality control, as well as being driven by the demands of its domestic and international customers.
