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Senén has turned dishes from his kitchen into products that can be finished in minutes. The range spans tortilla de patata, filled croquetas and Pintxo de Huevo as well as crisp vegetable bases for appetisers, tapas and plated dishes.
La Cocina de Senén was established in 2011 to make dishes from Restaurant Sagartoki available beyond the restaurant itself. The products are deep-frozen and require only final preparation before serving.
Tortilla de patata forms a central part of the production. It is made with Monalisa potatoes from Álava, olive oil and free-range eggs.
The range also includes Pintxo de Huevo and croquetas filled with ingredients such as Ibérico ham, cod, chicken, seafood, boletus mushrooms, truffle and blue cheese. The croquetas are produced for deep-frying or preparation in an oven or air fryer.
La Cocina de Senén also produces crisp vegetable bases made from potato, spinach, beetroot, carrot and red pepper. They can be rehydrated, filled or fried and used for appetisers, tapas and plated dishes.
When Senén bought Restaurant Sagartoki in Vitoria-Gasteiz in 1998 at the age of 22, he had already worked there as its manager for two years. He had grown up around his father’s bar but had no formal culinary training. In Sagartoki’s kitchen, he taught himself the craft and developed his approach to tapas and pintxos.
Pintxo de Huevo was named Spain’s Best Tapa in 2006 and 2007. Senén entered Spain’s national tortilla competition for eight years before winning in 2010. The result led him to develop a deep-frozen version of the tortilla and establish La Cocina de Senén the following year.