Cal Pachurri · Origen Mediterrani is an informal proposal, a different way of making tapas, designed to share and without giving up quality products. We offer honest cuisine that thinks of the product as the true protagonist. We work on the locality and seasonality of the product, with market products and local markets.

Mediterranean Origin, was born as a seal and as a result of the concerns of chef Eduard Agell Hernández who decides to bet on creating his own brand that gives identity to his projects, his most personal way of understanding this world of restoration.
Its cuisine is based on the product, Mediterranean and honest cuisine, with creative touches, but always without losing the essence, quality, tradition and respect for the bases of traditional cuisine.

Eduard Agell Hernández, from a family of chefs and restaurateurs, has lived in the restaurant business since he was a child, where the family practiced this profession. At the age of 17, he joined the group of restaurants run by the family, performing different tasks until he opted for the one that most caught his attention, cooking. With culinary training at the prestigious Hofmann school in Barcelona, ​​he has been Cap de cuina for 10 years (2014-2023) at Restaurant Xiringuito Miramar in Vilanova i la Geltrú, an emblematic establishment with more than 45 years of history. Currently he is solely focused, together with his team, on implementing the new Origen Mediterrani philosophy in the two establishments he currently runs, Cal Pachurri and La Pepa, both located in the city of Vilanova i la Geltrú.