{"id":75940,"date":"2025-09-12T17:38:54","date_gmt":"2025-09-12T15:38:54","guid":{"rendered":"https:\/\/canfali.com\/noguera-un-lloc-on-impregnar-se-demediterrani\/"},"modified":"2025-09-12T18:01:28","modified_gmt":"2025-09-12T16:01:28","slug":"noguera-un-lloc-on-impregnar-se-demediterrani","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/noguera-un-lloc-on-impregnar-se-demediterrani\/","title":{"rendered":"Noguera: un lloc on impregnar-se de Mediterrani"},"content":{"rendered":"\n<figure class=\"wp-block-pullquote\"><blockquote><p>Casa Meua \u00e9s Casa Teua torna al setembre amb la visita a un restaurant que ha mantingut l&#8217;autenticitat i ha fet del comprom\u00eds el seu segell d&#8217;identitat<\/p><\/blockquote><\/figure>\n\n<p class=\"wp-block-paragraph\">Si un lloc et fa sentir mediterrani per tots els costats \u00e9s el Restaurant Noguera. All\u00ed, la mar es menja, s\u2019olora, s&#8217;escolta, es respira i es palpa amb la mirada. Pocs establiments com aquest ofereixen tanta mar en si mateixos. A mitjans dels anys cinquanta del segle passat, a vora mar i en una barraca, Juanito Noguera i Rosa Chesa van comen\u00e7ar a escriure una hist\u00f2ria que, sense saber-ho, els situaria en un lloc privilegiat dins del mapa de la cuina de la Marina Alta. La seua \u00e9s una hist\u00f2ria amanida d&#8217;an\u00e8cdotes, records i superaci\u00f3. Inconclusa, perqu\u00e8 els seus descendents -ja van per la tercera generaci\u00f3- continuen donant cos a un relat que parla de tradici\u00f3, territori i sostenibilitat. Per\u00f2 tamb\u00e9 de respecte i amor pel que es t\u00e9 i es fa. <em>Casa Meua \u00e9s Casa Teua<\/em>, el programa amb el qual Els Magazinos homenatja aquelles fam\u00edlies que han fet de la gastronomia de D\u00e9nia i la comarca un referent amb segell d&#8217;identitat, visita aquest mes de setembre aquest restaurant situat en la Punta de l\u2019Estany\u00f3 de D\u00e9nia, on la vista es perd amb la mar, el Mond\u00faver i el Golf de Val\u00e8ncia al fons.<br\/><br\/>El Restaurant Noguera ha sigut objecte de canvis i remodelacions al llarg de la seua traject\u00f2ria. La m\u00e9s recent fa nom\u00e9s uns mesos, a la primavera, amb l&#8217;objectiu de fer m\u00e9s real des de tots els racons, si cap, eixa connexi\u00f3 seua amb la mar. El pes del Mediterrani s&#8217;aprecia en la carta, que amb el temps ha anat incorporant tocs de modernitat sense perdre all\u00f2 que es va convertir en el seu principal atractiu: l&#8217;autenticitat. Les primeres onades de turistes buscaven la cuina de la zona, \u201cno calia fer molt d&#8217;esfor\u00e7\u201d, comenta Anna Betlem Castellano Noguera, neta dels fundadors. Per aix\u00f2, la seua oferta, en la qual van despuntar des del primer moment els arrossos, les coques i les tapes marineres, com el polp, la s\u00e9pia, les tellines o el peix fregit, es nodreix tamb\u00e9 de salaons i altres plats i tapes del receptari de la Marina, com l\u2019espencat. Ara b\u00e9, ha canviat la manera de presentar les coses i en molts casos se&#8217;ls ha donat un toc d&#8217;innovaci\u00f3. A m\u00e9s, s&#8217;ha introdu\u00eft la brasa, amb saboroses carns i peix fresc per a la nit.<\/p>\n\n<p class=\"wp-block-paragraph\">  <\/p>\n\n<p class=\"wp-block-paragraph\">L&#8217;ess\u00e8ncia<\/p>\n\n<p class=\"wp-block-paragraph\">Darrere de la cuina del Noguera hi ha comprom\u00eds. Per\u00f2 tamb\u00e9 \u201cbon profit i bona mar\u201d. Amb eixes paraules defineix Anna Betlem Castellano, al capdavant de la ger\u00e8ncia, l&#8217;ess\u00e8ncia d&#8217;un restaurant comprom\u00e9s amb la proximitat, la sostenibilitat, la tecnologia i la salut. Eixe \u00e9s el cam\u00ed que s&#8217;han tra\u00e7at els sis nets de Juan \u2018el Rull\u2019 i Rosa, els fundadors del Restaurant Noguera i l&#8217;Hotel Noguera Mar, als qui acompanya en aquesta aventura el seu oncle Juanjo Noguera. En 2015 van rebre el reconeixement com a dest\u00ed SICTED, en 2020 el de l\u2019Exquisit i m\u00e9s recentment, el segell Bancalet, que reconeix la seua identificaci\u00f3 amb la cultura agroaliment\u00e0ria de D\u00e9nia i la Marina Alta.<br\/><br\/>\u201cLa nostra principal caracter\u00edstica -explica la gerent de l\u2019establiment- \u00e9s l&#8217;amor pel que fem i som i tamb\u00e9 pel nostre territori\u201d. Parla de la m\u00e0gia de satisfer els paladars dels comensals i d&#8217;aconseguir que s&#8217;emporten de la taula una experi\u00e8ncia que recordaran. Perqu\u00e8 per a ella \u00e9s essencial que es done una bona atenci\u00f3 al client, \u201cuna cosa de la qual molts que treballen en l&#8217;hostaleria no s\u00f3n conscients\u201d. \u201cEstem gestionant felicitat i cal donar valor a l&#8217;ofici de servir\u201d, afig, \u201c\u00e9s indispensable\u201d.<\/p>\n\n<p class=\"wp-block-paragraph\">  <\/p>\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/09\/IMG-20250910-WA0006-682x1024.jpg\" alt=\"\" class=\"wp-image-75928\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/09\/IMG-20250910-WA0006-682x1024.jpg 682w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/IMG-20250910-WA0006-200x300.jpg 200w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/IMG-20250910-WA0006-768x1153.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/IMG-20250910-WA0006-1023x1536.jpg 1023w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/IMG-20250910-WA0006.jpg 1066w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">La \u2018caseta\u2019<br\/><br\/>\u00a0<\/p>\n\n<p class=\"wp-block-paragraph\">Tot va comen\u00e7ar en la \u2018caseta\u2019 de l\u2019Estany\u00f3 on Juan Noguera i Rosa Chesa, que residien al Verger, passaven els estius. Ell era aficionat a la pesca i li agradava eixir a la mar amb la seua barca. \u201cEstem en un lloc privilegiat\u201d, assenyala la seua neta, \u201centre la desembocadura del riu Girona i l\u2019Alberca, els sediments del quals enriquien la pesca\u201d. La badia que es forma enfront del restaurant gaudia d&#8217;una rica prada de posid\u00f2nia que alimentava la biodiversitat. El peix era abundant. \u201cEs treien els eri\u00e7ons i els polps \u2018a cabassaes\u2019, recorda, i era f\u00e0cil trobar tellines, agafar \u2018gambeta\u2019 per a preparar gamba amb bleda i, en nadar, veure agulles i cavallets marins. \u201cLa cadena s&#8217;ha trencat\u201d, lamenta, \u201ci ara tot aix\u00f2 s&#8217;ha perdut\u201d.<br\/><br\/>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 En aquells anys d&#8217;abund\u00e0ncia, Rosa cuinava el peix que Juan capturava i el compartia amb les amistats. A poc a poc la cosa va anar a m\u00e9s i acudia m\u00e9s gent a provar els guisats que ella elaborava. En 1953 van decidir cobrar per un treball que fins a eixe moment ella feia de manera altruista i es va obrir una finestra a la casa per a atendre la gent. El negoci prosperava -la casa tenia pou i es podia tamb\u00e9 donar dr beure al client- i en 1959 es va construir una barraca amb canyisets en el lloc que ara ocupen el restaurant i l&#8217;hotel. Obrien pr\u00e0cticament nom\u00e9s a l&#8217;estiu. En dates destacades, com Sant Vicent o Sant Miquel, hi havia el costum de passar el dia a la platja i la barraca s&#8217;omplia. Per Sant Jaume, en el lloc en qu\u00e8 es troba la terrassa, es van arribar a soltar vaques. Les festes se celebraven ben celebrades i encara es mant\u00e9 eixe esperit, com ocorre el dia de Sant Joan.<br\/><br\/>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Paelles, peix, cacauets i cassalla eren la base de la seua oferta. \u201cSempre hi havia caldo de peix, per a preparar una sopa o un arr\u00f2s, i tamb\u00e9 polp: sec, guisat o en putxero\u201d, apunta Anna Betlem.<br\/><br\/>Els avis residien entre El Verger, on Rosa regentava un forn, i l\u2019Estany\u00f3. A mitjan anys 60 van vendre el forn i van marxar a treballar a Fran\u00e7a amb dos de les seues filles. El pare tornaria mesos despr\u00e9s i prompte comen\u00e7arien les obres del restaurant, en 1967. Al poc, tornaria la resta de la fam\u00edlia.<br\/><br\/>El restaurant obria les seues portes en la primera planta del nou edifici i amb el temps treballarien all\u00ed, al costat dels pares, els quatre fills del matrimoni: Antonia, Paqui, Rovi i Juanjo. Ho farien tamb\u00e9 a l&#8217;estiu els marits d&#8217;elles. A mitjan anys 70 es van fer noves obres i el restaurant es va traslladar a la planta baixa. En els dos primers pisos s&#8217;obriria un hostal, que \u00e9s hui un hotel de tres estreles amb vint habitacions.<br\/><br\/>La terrassa, circular i amb coberta de cany\u00eds, aniria guanyant en popularitat. El Noguera es va guanyar un nom entre els ve\u00efns de la comarca. D&#8217;aquells primers alcoians i madrilenys que freq\u00fcentaven el bar, va passar a rebre turistes d&#8217;altres nacionalitats. La temporada s&#8217;allargaria entre Pasqua i octubre i la seua carta s&#8217;aniria ampliant i adaptant a les necessitats. A l&#8217;hivern obriria nom\u00e9s per a celebracions.<br\/><br\/>Per q\u00fcestions de salut, en1987 el restaurant seria llogat. Antonio Costa, \u2018Toni el Curt\u2019, el portaria fins a l&#8217;any 2007 i faria alguns canvis en la carta, com la introducci\u00f3 del marisc. Tamb\u00e9 regentaria l&#8217;hostal entre 1989 i 2001, les regnes del qual tornaria a prendre la fam\u00edlia per a posar en marxa el projecte d&#8217;hotel.<br\/><br\/>El Noguera Mar obriria les portes en 2005 i, tres anys despr\u00e9s, en 2008, amb la implicaci\u00f3 dels sis nets i el fill xicotet de Juan i Rosa, el restaurant tornaria a ser gestionat per una fam\u00edlia que ha sabut fer de la sort de viure en un lloc m\u00e0gic una oportunitat de negoci.<\/p>\n\n<p class=\"wp-block-paragraph\">   <\/p>\n\n<p class=\"wp-block-paragraph\">  <\/p>\n\n<p class=\"wp-block-paragraph\">   <\/p>\n\n<p class=\"wp-block-paragraph\">  <\/p>\n\n<p class=\"wp-block-paragraph\">    <\/p>\n\n<p class=\"wp-block-paragraph\">  <\/p>\n\n<p class=\"wp-block-paragraph\">  <\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/09\/noguera-1024x682.jpg\" alt=\"\" class=\"wp-image-75934\" srcset=\"https:\/\/canfali.com\/app\/uploads\/2025\/09\/noguera-1024x682.jpg 1024w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/noguera-300x200.jpg 300w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/noguera-768x512.jpg 768w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/noguera-1536x1023.jpg 1536w, https:\/\/canfali.com\/app\/uploads\/2025\/09\/noguera.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<figure class=\"wp-block-pullquote\"><blockquote><p><strong>El men\u00fa del 25 de setembre a les 21 hores en el restaurant Noguera.<\/strong> <em><strong>Benvinguda<\/strong><\/em>: selecci\u00f3 d&#8217;embotit de Ca Paquitina a la brasa amb llonganissa, botifarra i cansalada, torrades de capell\u00e0 i espencat, ametles fregides i olives partides; <strong><em>En la taula:<\/em><\/strong> bunyol de bacall\u00e0 en tempura c\u00edtrica; coca amb ventresca de bonito, moscatell, figa i fenoll; alberg\u00ednia a la flama amb formatge de cabra i torr\u00f3; verat a la brasa amb carabassa i ceba; <em><strong>Postres:<\/strong><\/em> tortada d\u2019ametla amb mistela de Xal\u00f3; <em><strong>Maridatge:<\/strong><\/em> Cerveses T\u00faria i Complot Ipa amb dos dels plats i vi; <strong><em>Reserves:<\/em><\/strong> 966 47 41 07.<\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"Casa Meua \u00e9s Casa Teua torna al setembre amb la visita a un restaurant que ha mantingut l&#8217;autenticitat&hellip;","protected":false},"author":6,"featured_media":75931,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[589],"tags":[4062,903,692,4061,4059,4060],"class_list":["post-75940","post","type-post","status-publish","format-standard","has-post-thumbnail","category-gastronomia-ca-es","tag-bancalet-ca-es","tag-els-magazinos-ca-es","tag-gastronomia-ca-es","tag-mediterrani","tag-noguera-mar-ca-es","tag-restaurant-noguera","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.3) - 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