Over the last two decades, hospitality has evolved from a product-focused space to an experience integrating leisure, design, and socialization. In Castellón, this transformation has seen the gastronomic offer incorporate broader concepts. Grupo Guindilla has established itself as a key name in this capital, growing from a first venue on Barracas street to a network of eleven active establishments between Castellón and Benicassim. Now, the group is preparing two new openings: the former J. Zamora restaurant in the port of El Grau and the renovated Eurosol in Benicassim.

The group's origin lies in the first Tasca Guindilla, founded by José Romero and María Bausá in 2002. The premises, previously a hairdresser run by Bausá's mother, Teresa Marco, were chosen for their strategic location on the Tascas street. In a context where the gastronomic offer was more limited and the concept of experiential dining was just beginning to emerge, the first tasca was established with the vision of creating a hospitality business. Romero highlights how consumer behavior has changed, with today's customer being more demanding and having a wider variety of options, forcing the group to constantly improve.

Since its inception, the project has grown steadily, shaping recognized brands such as Bodega La Guindilla, 15 Tapas, El Mercado Gin&Bar, Malabar, Playachica, and Habanero. This expansion has gone hand-in-hand with the transformation of social habits around gastronomy. José Romero points out that the sheer number of current options makes it difficult for customers to choose. The group's personality, according to the entrepreneur, lies in the constant search for new concepts, inspired by travels and trends reinterpreted for the local audience.

Grupo Guindilla's growth has been based on a unique model: incorporating employees, initially as waiters or managers, as partners in new establishments. Romero considers this formula one of the best for continued growth, emphasizing the personal development of his collaborators. This system has allowed for the consolidation of stable teams and the maintenance of a recognizable identity across all venues.

Beyond the cuisine, the group has made a strong commitment to the interior design and ambiance of its spaces. Design has become a central element of the gastronomic experience, a philosophy that José Romero applies based on his travels and learning. Venues like Malabar or Playachica exemplify the combination of hospitality, aesthetics, and leisure, particularly appealing to the province's younger and tourist demographic.

The group's next phase includes the reopening, scheduled for September, of the emblematic J. Zamora restaurant in El Grau de Castellón, which has been closed since 2024. This project, a blend of responsibility and emotion, will maintain the link with maritime tradition while offering a contemporary gastronomic proposal focused on rice dishes and grilled items. The renovation of the building, promoted by the Port Authority, aims to restore its traditional meeting point character with modern codes. Daniel Zamora, son of the previous owner, will participate in this new phase, a challenge to uphold the legacy of his father, José Luis.

The second major horizon for Grupo Guindilla is the future Eurosol in Benicassim, still pending construction and permits. José Romero emphasizes the project's emotional component, aiming for it to be remembered with the same affection as the original. These two projects will likely mark the end of Romero's entrepreneurial career, who expresses his pride in having delighted thousands of Castellón residents over more than two decades. Grupo Guindilla thus consolidates itself as a key player in the recent social and gastronomic evolution of Castellón.