Alberto Alonso

Where They Are Now

In kitchens such as Kukuarri, La Perla in San Sebastián, and El Bohío in Illescas, Toledo, Alberto Alonso built the basics of pace, timing, and service discipline. Those rooms suggest a formation shaped by rigor rather than display. From there, he worked as chef across the Ricard Camarena projects — Arrop Tradición, Arrop Valencia, Ricard Camarena Restaurant, Canalla Bistro, Central Bar — in Gandía; Valencia (until 2015), and later as collaborator at La Llorona in Ruzafa, Valencia (2015). The sequence points to a career trained across different teams and settings, with adaptation as a constant. Since 2015, Alberto has been co-owner / chef of 2 Estaciones, and that move brought the line of his earlier work into one fixed address. The name carries a double reading: transition on one side, the seasons on the other, which fits a kitchen built around seasonal produce. In València, where product and calendar shape the day-to-day, Seasonal Mediterranean cuisine is less an idea than a working rhythm. At 2 Estaciones, the discipline of earlier kitchens, the range of the Ricard Camarena projects, and the collaborative work at La Llorona in Ruzafa, Valencia (2015) converge in a style that favors clarity over excess. The cooking is measured, attentive to what arrives from the market, and alert to the point where one season gives way to the next. Co-ownership also gives that approach a fixed base, allowing the restaurant to carry a more consistent point of view.

In Their Words “On the other hand, the name also refers to the seasons of the year, because we work with seasonal produce.”