In 1870 in Vilafranca del Penedes, the Quer family started a factory making pasta and cannelloni under the brand "La Teresita".
In 2001, 131 years later, Martí Quer, Miyuki Hamano and Bernard Franco returned to Vilafranca del Penedes from New York where they had been living for many years and transformed the town's historical pasta factory into a restaurant and named it La Fabrica as a tribute to the pasta making factory.
They have been offering a Japanese - Mediterranean fusion cuisine since then.
The Japanese culture of the mother, combined with that of the Catalan father. The enthusiasm and expertise, synonymous of generational continuity. It is an excellent guarantee for the future.
We grow and cultivate some our products and make 100% elaboration of our dishes.
We prepare our hand-made pasta at our atelier; Triangoloni, stuffed Tortellini, Fettuchini, Duck confit Ravioli, Gnocchi ...
Always pay attention to the ideal cooking point for each of our ingredients, to offer our client to enjoy the best possible experience.
Duck and chicken eggs, herbs and seasonal vegetables from our orchard.
Many of the seasonal vegetables and eggs that are offered in the restaurant come from our orchard located in Pontons. The composting of plants is made in there therefore, there is nothing that is not natural. And this can be noticed in the final result.
Particular mention deserves the eggs of the hens and ducks, to which they are only fed with ecological grain and other vegetables of the same orchard. Especially the duck eggs are creamier and tastier.
The fresh pasta is made by hand with the eggs of chickens by the sons of the Quer Hamano family having learned the craft in Italy.
"We all do it with our hands and this opens a range of great variations as we can make any type of pasta that we like."
The philosophy of La Fábrica therefore, is that more things can be done by yourself, the better and more natural they will be.
For company dinners, family dinners or friends, we have our menu or a custom menu available for every occasion. For reservations, either call us or send us an e-mail.