A Galician and an Argentine go and set up a restaurant. It’s not a joke, it’s the story of Cambalache, which tomorrow, January 24, will celebrate 36 years of the opening of its premises in the Plaza de María Pita. The first of all those who came and who have turned this company into one of the largest hospitality chains in Galicia.
Between seafood restaurants and Galician food houses they settled Orencio Reigosa and Juan Cives in 1984. A traditional oven, some jerk pizza recipes and tasty dough were the ingredients to create the perfect business. They both knew adapt the best of Argentine and Italian food to create a successful restaurant at kilometer zero in A Coruña.
36 years have passed and Cambalache already exceeds a dozen stores. It is in A Coruña, but also in Oleiros, Narón, Santiago, Lugo, Pontevedra, Vigo and León. They are still in María Pita, of course. But Cambalache would not continue to be a benchmark if it had not been renovated almost completely. Your menu is today much more varied, with hamburgers, meats, pastas, risottos, salads and different types of pizza dough, including, yes, the traditional Cambalache.
To show the evolution of this business and its attachment to Galicia, one of their pizzas has a black dough made with cuttlefish ink and its main ingredient is octopus. Also, of course, on their menu there are also vegetarian and gluten-free options.
“The essence of Cambalache remains the same: a close and pleasant space where you can share a good table with those you love“, point out those responsible. The firm has decided to celebrate its 36 years of life by raffling 3 dinners for 6 people in its profile of Instagram. In this way they want to return to their customers and followers the affection of these 36 years of life.
