Rund Abdelfatah
WHEN they set up their restaurant Patria high in the hills above Vejer six years ago, Thomas and Ase Donso knew it should be based on the different seasons.
“Every time we visited a local market we were so thrilled and inspired at the sheer quality of ingredients,” explains
chef Tomas.
“The joy of cooking is all about what’s in peak season,” he continues. “There is no need to import anything from far away.”
It is why the Danish couple only have a small menu a la carte.
“It is all about being able to adjust, change and create, according to what our suppliers can provide locally. Be it wild asparagus or rabbit, or bulls’ heart tomatoes or artichokes.”
Now a wonderful cookbook is set to tell their story – how they went from obscurity to number one on Trip Advisor for the area – through a series of stunning photos and with 50 of their favourite recipes.
“It will chart what it has been like moving to a foreign country and raising children and working here,” explains Ase.
