Jordi Jacas, the chef who has turned a historic mill in L'Escala into an industry of happiness

Jordi Jacas has turned the historic Molí de l'Escala into a hub of happiness, blending culinary art with heritage preservation. The former mill, once a key part of l'Escala’s industrial past, now operates as a gastronomic hotel under Jacas' vision. Located in Gerona province, the site continues to draw water through its ancient channels, though no longer used for milling or generating electricity since the late 19th century. The transformation began several years ago, as Jacas sought to merge the area's rich history with modern hospitality and food culture. The project started with a deep respect for the site's legacy. Built over two centuries ago, the Molí de l'Escala was once vital to the local economy, powering mills and supplying energy to the town. Its role in the region’s industrial development made it a symbol of progress. However, as industries evolved, the structure fell into disuse. Jacas saw potential beyond its historical function, envisioning a space where visitors could experience both the past and present through food and accommodation. Jacas, a renowned chef and entrepreneur, has dedicated himself to reviving the building while maintaining its architectural integrity. His approach emphasizes sustainability and community engagement. The hotel, which opened last year, features a restaurant offering traditional Catalan cuisine with a contemporary twist. Dishes highlight local ingredients such as seafood, rice, and seasonal produce, reflecting the region’s agricultural and maritime traditions. Guests can enjoy meals prepared using techniques passed down through generations, paired with wines sourced from nearby vineyards. The establishment also serves as a cultural landmark, hosting events that celebrate the area’s heritage. Workshops on traditional cooking methods, guided tours of the site, and collaborations with local artisans have helped foster a sense of pride among residents. Jacas has created jobs, particularly for young chefs and hospitality workers, reinforcing the economic impact of his efforts. The success of the venture has drawn attention from food critics and tourism officials alike, who praise its innovative yet respectful approach to preserving history. The transformation has not been without challenges. Renovations required careful planning to maintain the building’s historical character while integrating modern amenities. Jacas worked closely with architects and historians to ensure that the changes complemented rather than overshadowed the original structure. Funding came from personal investments and grants aimed at supporting cultural and sustainable projects. The result is a space that feels both timeless and forward-thinking. Local pescadores, or fishers, have played a crucial role in the hotel’s menu offerings. Fresh catches from the nearby coast are a staple, showcasing the region’s connection to the sea. Jacas has partnered with fishermen to create a direct supply chain, ensuring quality and supporting the local economy. This collaboration reflects a broader trend in the area toward sustainable practices and community-driven initiatives. Looking ahead, Jacas plans to expand the concept to other sites in the region, aiming to create a network of similar spaces that honor local traditions while adapting to modern tastes. He believes that food and hospitality can serve as powerful tools for cultural preservation and economic growth. As the Molí de l'Escala continues to welcome guests, it stands as a testament to the possibilities of reinventing the past for the future.