架构师提供的文本描述。卡萨·卡梅拉餐厅。“从1922年开始用木柴”。

Text description provided by the architects. Casa Carmela Restaurant. "Since 1922 by firewood".

早在20年代，这家传统餐厅现任经理的曾祖父每年夏天都会去瓦伦西亚花园为来到地中海海岸的马德里游客提供服务。卡萨·卡梅拉(CasaCarmela)开始在马尔瓦罗萨海滩(Malvarrosa)上作为一个更衣室，作为一个营地。

Back in the 20s, the great-grandfather of the current manager of this family restaurant of traditional food, went every summer to the Valencian garden for serving to the Madrid tourists who came to the mediterrranean coast. Casa Carmela began as a barrack serving as a changing room for bathers on Malvarrosa Beach.

1922年，公司注册了他的妻子Carmen的名字。随着时间的推移，小型企业正在成长，为地中海地区的Geists提供住所和食物。

It was in 1922 when the company was registered with the name os his wife, Carmen. Over the time, the small business was growing, giving shelter and food to the gests of the mediterranean.

第二代掌管卡萨·卡梅拉的家族企业饲养自己的农场动物，餐厅后面有一个畜栏。这种禽类产品也与家庭菜园的蔬菜相连，从那时起一直供应季节性和优质产品。

The second generation in charge of Casa Carmela tooks the family business raising their own farm animals, with a corral in the back of the restaurant. This poultru products were also linked to vegetables from the family garden always serving seasonal and quelity products from then to nowadays.

 © David Zarzoso

(David Zarzoso)

在这家餐厅的常客中，毗邻别墅的著名主人是维森特·布拉斯科·伊贝斯(Vicente Blasco Ibáez)。这位作家和政治家唤起了餐厅常客们的不安，他反映了卡萨·卡梅拉(Casa Carmela)在50至60年代的“气氛”：

Among the regular costumers of the restaurant, there was the –eminent- owner of the adjoining villa, Vicente Blasco Ibáñez. The writer and politician, who aroused unesiness among the regulars of the restaurant, reflected “the atmosphere” of Casa Carmela between the 50s and 60s:

 © David Zarzoso

(David Zarzoso)

“Transvía a la Malvarrosa”

“Tranvía a la Malvarrosa”

"拉马尔瓦罗萨"

"Tranvía a la Malvarrosa"