Fun fact: I come from a family with experience behind the bar! Here's what they say about the food and beverage industry: It requires hard work and can often be thankless. Success can be quite elusive, but experience significantly improves your chances for the future. Honestly, I can relate to them after visiting several trendy spots where I suspected a dip in business would follow as the excitement faded.
Years after Covid and with Beijing undergoing constant urban changes, we are saying goodbye to some of our finest dining and drinking establishments. Recently, Mosto had its farewell after 18 years of operation. In light of this, I truly appreciate when culinary entrepreneurs manage to thrive. Today’s story features Spanish restaurant Bellota, which opened in late 2023 after the closure of the beloved Niajo of Nali Patio fame (RIP). Now, two years later, it’s time to shine the spotlight on this impressive team of professionals making strides in Beijing and beyond. Exciting news is coming for Bellota this September!
Earlier this year, Bellota owner Jeremy kindly invited me to experience the restaurant, and I still savor the memories of the amazing meal I had there. Bellota doesn’t need grand tales to impress, as it serves some of the most authentic Spanish cuisine I’ve tasted in the city. The gulas (a surimi version of baby eels, a unique Spanish delicacy) were fantastic on their own, regardless of my distance from home. The pulpo a la gallega (Galician-style octopus)? Finally, a Beijing restaurant that does this dish justice. The arròs negre (squid ink rice, often likened to paella) was simply excellent.
However, the real pleasure was seeing Jeremy and his team in action. The dynamic between them, along with their confident and joyful demeanor, was their best credential. I urge you, dear reader, not to limit yourself to just a Sanlitun outing. Yes, Bellota is located in Shunyi, specifically at the Pinnacle Plaza shopping center. It’s still just a quick Didi ride for those of us downtown, or if you take the subway (get off at Exit D of the China International Exhibition Center), the short walk will build your appetite nicely. Now, let’s get to know Jeremy and his team.
Hi, Jeremy, I’m excited to finally chat with you! Bellota is approaching its second anniversary. It feels like your story merges continuity and new beginnings in remarkable ways. Niajo opened in 2009 and gradually became one of the finest representatives of modern Spanish cuisine in Beijing. Alejandro Sánchez, the owner, came with significant family experience in the food and beverage sector as well as his own expertise gathered over the years. Experience is indeed vital, and we learned a lot from him. However, what truly stood out was his passion and enthusiasm. At Niajo, Alejandro built a team of 20, 19 of whom were Chinese. When he returned to Spain, we realized that no matter what came next, we wanted to remain together. I see that as a foundational aspect of Bellota, and I’m very grateful for the support we received along the way. Friends helped us settle into our new location and shared valuable insights from their experiences running a business. And now, here we are, embarking on this new venture.
In your previous role at Niajo, you were the manager, but now you’re the owner of Bellota. Did this transition come with a steep learning curve? Absolutely, I encountered new challenges in my new position. As the actual owner, the level of responsibility increases significantly. Your employees trust your vision and depend on you. I can’t express enough gratitude for having my long-time team beside me, as well as the support from friends; it truly makes a substantial difference.
What is your approach to Spanish cuisine? We appreciate fusion, but we don’t intend to stray too far into it, even with a modern take on Spanish cuisine. We focus on mastering a selection of representative flavors and dishes. If this is your first experience with Spanish gastronomy at Bellota, we hope it will be the first of many. We’re also honored to offer our Spanish guests the flavors they know and miss. I think of our seasonal specials, like our Roscón de Reyes (a traditional Spanish sweet bread), a holiday essential. Premium ingredients are always included, along with our personal touch. At Bellota, we genuinely love what we do. We believe in this project and what we're bringing to the table.
That’s a fantastic source of motivation. The present is secure, so what’s next for Bellota? Time will tell. While Beijing will always be our home, I can say we would love to expand Bellota to Shanghai someday. All in good time. Meanwhile, we’ll keep pushing forward, and I must say, we have much to anticipate in the near future. This month – specifically on September 20
Niajo's legacy is further developed in new ways at this excellent Spanish restaurant.