ABOUT US
LOS REYES DEL MANGO
“In Los Reyes del Mango we are dedicated to pursuing and fulfilling dreams. In fact, since the beginning of 2015 we have been working day and night to achieve all those dreams and desires.
We focus on the development of powerful gastronomic concepts, adapted to the constant changes in the market and the diversity of clients that visit our restaurants. We are the result of each and every one who work in our team. Professionals with passion, who have an immense commitment, an unquestionable impeccability and a desire to continue creating.
We offer unique experiences to all customers of our restaurants. Our formula for success is simple: unbeatable quality product, impeccable service, detailed aesthetics and decoration, and iconic locations.
Our values are: honesty, commitment, creativity, team, professionalism, passion and impeccability.”
2013
2017
Frankie Raval
2017
2022
Frankie Gracia
2023
The Campaner
2023
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New Openings
Próximamente!
OUR TIMELINE
Los Reyes del Mango has so far managed the restaurants Ra, Cañete, Terraza Martínez, Norte, La Dama, Frankie Gallo Cha Cha Cha, El Manolo and Bar Lorenzo. Currently we continue with the management of Terraza Martínez and Frankie Gallo Cha Cha Cha.
The entire LRDM team and the restaurants have worked together to achieve the goal of becoming recognized restaurants in our city. Unique restaurants with a great personality.
Now we are in the process of expanding and we continue working to be a great restaurant group worldwide. This expansion starts in London.
“At first, when we were offered to open a project in London, we had very clear that we wanted to bring the local gastronomy of Barcelona to London, but after being in the United Kingdom, and seeing the amount of variety and quality that we found, we decided to work on these products that we liked so much in situ.
The temporality of the product and the passing of the seasons, being in constant contact with the people who touch the product every day, are the key to our way of seeing restoration. Honestly, we do not come to create or invent, we come to cook with love and put soul into it using techniques that make the product the protagonist.”