Rotisserie chicken, pizzas and a self-service restaurant in the hustle and bustle of Peñíscola in the early nineties, were the Castell brothers’ first experiences in gastronomy. Both Josep and Jeroni, were clear that this was not the way they wanted to go and, in an attempt to make a change, they decided to open a catering company for the community right where Les Moles is located today. However, they couldn’t even start as licenses, building and paperwork was so overwhelming, that they finally chose to open a traditional restaurant.

After a couple of years of unforeseen disasters and misfortunes, Jeroni and Carmen were left alone to pick up the pieces. Jeroni believed that the only way to withstand the blow, was to have a cuisine criterion of your own so that it would not be necessary to depend on outside chefs. Putting himself in the kitchen, training and starting on this new path would be the solution to save the restaurant. Jeroni began his training under the guidance of Maria Cinta Bayarri, a great professional who gave cooking courses for housewives, and who Jeroni fondly remembers whenever she is mentioned. A few years later Carmen began her training as a sommelier and later, in 2016, she obtained her degree at the URV.

The idea at that time was for Les Moles to become a reference restaurant in the area, but no one could imagine what was to come. “We have come this far because we did not know it was impossible.” Little by little, Jeroni’s cooking began to progress. People spoke of a restaurant in Ulldecona where different things were made and its popularity spread, first throughout the region, then throughout the province. In 2010, the Repsol Guide awarded the first Repsol Sun to Les Moles and, a few years later, in the 2014 edition of the Michelin Guide, its cuisine was recognized with a Michelin Star. The following year, in 2015, Les Moles wine list won the first position in category A of the Cartaví Awards. And in 2020, the Repsol Guide awarded the restaurant its second Repsol Sun.