Slowly but surely, what began in 2015 as a vermouth bar with a revival feel and a selection of bar food ready to conquer stomachs and nostalgia has become a gastronomy group that rethinks traditional pinchos and reinvents catering with a traditional feel and vintage aesthetics. Today, La Rosa Troupe not only serves tapas, it organises events, plays music, cooks on wheels and takes the spirit of the bar wherever it is needed. We talked to Nacho Velasco, its creator, about how this expansion is coming to boil without losing its salty touch.
Ever since that first vermouth-style bar in 2015, at what point did you feel like La Rosa was becoming something bigger?
I think its growth has been organic, nothing premeditated. We didn’t start out with the idea of becoming a gastronomy group, but when you see the potential of a brand and the right cultural moment, opportunities appear. Growth becomes inevitable.
La Rosa’s culinary concept always revolves around produce and tradition. How would you define your philosophy?
We rescued what seemed to have been forgotten: classic pinchos bars, Spanish-style finger food. It is not haute cuisine, it is cuisine with memory. I come from Valladolid, land of tapas, and I’m also inspired by bars in Madrid, Barcelona, San Sebastian and Seville. We look for flavour and authenticity but with modern techniques that improve on traditional fried food without losing its essence.
Colmado
Today you are a well established group with six brands. How does Garito fit into that universe?
Garito is special, it has been my life project for more than 20 years. Although we had to close the place in 2022, we have turned it into a brand for events with the same musical spirit. It’s like a piece of Palma’s emotional heritage, and now we use it to reinforce our entertainment concept.
How has the Garito concept evolved?
Garito was a pioneer in offering food and a carefully selected wine list in a nightclub. What we did was to create a complete experience. Today, its spirit lives on in our musical events, with DJs and that mix of good wine, good food and good music. It’s a legacy that continues to inspire us.
We are not looking to grow like crazy but to keep on enjoying the journey
One of your big bets is El Catering de La Rosa. What makes it stand out from other options in Mallorca?
We do not compete with the large formal wedding catering services. We go for something more relaxed, more “La Rosa”: vermouth, pinchos, tapas with an alternative touch. We cater towards less traditional events and have found a niche where we fit perfectly.
What role does La Carpintería play in this ecosystem?
La Carpintería began as a production centre, but we decided to turn it into an event space and restaurant also. We took advantage of the industrial aesthetics and the concept: a real kitchen with style that was open to the public. Here, we make almost everything from scratch, avoiding processed products as much as possible, and that reinforces our identity.
You also have a food truck: El Vagón de La Rosa. With this format what events have had the biggest impact on you?
We particularly enjoy the events we organise ourselves, like the one at San Carlos castle and the Jardins de Tramuntana. There, we have creative control, we combine music and food, and the aesthetics of the food truck (which is like having a mobile kitchen) make perfect sense. We also take it to private events where it is very practical and visually striking.
What plans do you have for the near future?
We want to consolidate what we have. We are about to launch a second Vagón de La Rosa, because demand has grown. We are also continuing to develop our line of events together with Garito Glup Yeah and collaborations such as the one with Paco Colombàs’ Panela Productions. We are not looking to grow like crazy but to keep on enjoying the journey.
Vermutería
