Plaça del Castell, 2, 43201 Reus, Tarragona
Ferran Cerro, born in Reus in 1988, is a chef who began his culinary training in 2004. During his career, he gained experience in renowned restaurants such as El Celler de Can Roca, Arzak and Sant Pau de Carme Ruscalleda and worked as a chef for Sergi Arola and Nandu Jubany. In 2017, he opened his own restaurant in Reus, which quickly gained popularity, leading to an expansion in 2020. He is known for his market-orientated, seasonal cuisine, which is freshly prepared, and also for his authentic gelato. His restaurant has won several awards, including the Sol Repsol and a mention in the Michelin Guide.
Most recognisable for: Melon and rosemary, strawberry.
Raval de Santa Anna, 6, 43201 Reus, Tarragona
Ahmed, a skilled gelato maker, has been a key member of the "Gelats i Torrons Xixona" team for over 20 years. Originally from Palestine, he initially pursued medicine but shifted paths when he moved to Reus with his wife Núria to join her family's century-old business. Guided by his father-in-law and master pastry chef Pere, Ahmed quickly mastered the art of turrón and gelato. He further honed his skills with a degree in Artisan Ice Cream Production from the University of Alicante. Ahmed's dedication to preserving "Xixona's" heritage is evident in every scoop of gelato and piece of turrón.
Most recognisable for: Hazelnut, menjablanc (blancmange)