Nostrum was created by Joan Salomó and his son Quirze in Barcelona in 1998. The aim was to offer consumers the opportunity to buy ready-made meals worthy of those made at home.
These meals are ready to be taken home, consumed in the office, elsewhere or directly on-site in Nostrum-branded restaurants. They constitute quality products, made of ingredients of natural origin and prepared according to the principles of traditional cooking. They are free from preservatives, colorings or chemical additives.
The range is diverse and accom-modates different dietary requirements or preferences, such as hypocaloric, vegan, organic, mainstream and gourmet as well as different families - such as soups, salads, vegetables, pasta, rice, meat and fish.
All the dishes are prepared in the central kitchen that the Company has in Sant Vicenç de Castellet (Barcelona), from where it distributes freshly prepared food to its restaurants every day. The central kitchen handles all processes from the reception of raw materials to the dispatch of the products, including the preparation of ingredients, cooking, labelling, pasteurisation, chilling and the picking and packing. Quality checks are carried out at all stages of the process in order to guarantee all aspects of the final product.
Nostrum began its production activities in January 1999, in the central kitchen of Sant Vicenç de Castellet. Six months later, the first point of sale opened under the brand Nostrum in Barcelona. As of September 2017, the network of restaurants consists of 134 restaurants (of which 120 are franchises) operating under the brand name Nostrum in the following locations: Catalonia (108), Aragon (1), Valencia (1), Madrid (11), the Basque Country (4), Andorra (2) and France (13).