The story begins in 1999, when working together in the restaurant Neichel of Barcelona, made a management consulting restaurant kitchen in a personal capacity Lleida. Following this and the great harmony that we had working together, we thought that this way of understanding food and culture of our land, we could bring it to completion through set up our own restaurant.

Our understanding of the kitchen was the next to get creative contemporary cuisine while retaining not only the products of our land but also the tastes of traditional dishes and even dare we say classic, so these are the starting point of our dishes, which we try to give a touch of imagination, especially modifying the cooking, presentation and editing of all the cooking, presentation and creativity and giving suggestions in order that our guests leave with the impression of Hisop Having enjoyed habérselo eating and above all enjoyed it.