The story of Fervores
The hearth changed everything. We stopped trying to be precise and started being present.
Gonzalo Carrasco opened Fervores in October 2017 in a narrow ground-floor space on Calle Molinos, in Granada's Realejo quarter. He had spent the previous eight years cooking in other people's kitchens: two years at a hotel restaurant in Almeria, three years under a Basque chef in San Sebastian, and a final stretch running the lunch service at a small trattoria in Bologna. He came back to Granada with a clear idea of what he wanted to cook and a very clear idea of what he did not. The first menu had eleven dishes. Six of them survived the first month.
Gonzalo Carrasco trained in hotel kitchens in Almeria before spending three years in San Sebastian under a Basque chef known for his work with preserved fish and wood-fire technique. He later ran the lunch service at a small trattoria in Bologna, where he developed a lasting interest in slow fermentation and simple vegetable cookery. He returned to Granada in 2017 and opened Fervores on Calle Molinos in the Realejo quarter. He reads widely on food history and keeps a running notebook of recipe ideas that rarely make it to the menu. He is a slow but committed runner and does most of his thinking on the trails above the Alhambra.