1974:

The Moll’s Brothers are the “Valenciano” friends of the world famous French Chef Joël Robuchon. He was an inspiration in their achievement and a reference of success through many years of hard and dedicated work.
La Sort story starts in 1974 when Maria and Juan Moll opened atraditional bar in the heart of the beautiful and peaceful town of Moraira. Soon they attracted the local residents, fishermen and the first tourists with their Tapas and friendly service. Not long after, Maria extended the Menu and rice dishes, fresh seafood products from the port and of course Paellas were available to the growing clientele.
This was the beginning of a long journey that also attracted many of the “rich and famous”.

1977

It’s in 1977 that Moraira saw its first “Topless” sunbathers the world was changing!

By then their first son Josep V.Moll (1961) was 16 and had already spent 6 years at the “Terciarios Capuchinos” college in Godella near Valencia. From the age of 8 he was showing his passion for cooking and started to cook Tortillas for the friends and family.
He spent all his holidays working in the restaurant and developing his talent as a chef. Once his school education was over he joined the family business as a chef.

1984:

The second son Juan Moll (1967) was already by then a regular face to the clients, from the early days he was seen behind the bar serving coffees to the customer. As he was not tall enough to reach the machine, one could notice a couple of crates near by, he used to stand on! Juan went on to the catering college of Lausanne (Switzerland) and spent 4 years learning the profession. He worked in some amazing establishments such as The Savoy in London, The Crillon in Paris, The Hotel Maurice in Paris and so on. During a work placement in New York at The Waldorf Astoria the Head barman, a Cuban named Mario, gave him his secret recipe of a True Dry Martini, Mario is now retired, Juan is the only person that was given the recipe! This is how much respect that he gained from his colleagues.
On his return Juan also joined the business and became the front man. His love for the profession (an expert in wine, public relations, and management) helped him to achieve an awful lot for such a young age. A passion also shared with motorbikes, his own therapy to escape quickly from the normal life.

1987:

Josep and Juan decided to reform the concept of the Bar to turn it into a gastronomic Restaurant. At first the regular clientele refused to support the new concept and it took 3 long years to persuade not only the clients but also themselves that it was the right choice. To be able to survive financially they had to keep the place open seven days a week for 3 years solid.
It proved to be the right move and without their perseverance no one would be able to enjoy the fantastic service and food that can be found in the place today.

1991:

But even when the formula took off under no circumstance Josep the Chef was going to become complaisant. He then decided to take himself on a 3 years training course that will take him to some of the most amazing catering colleges in Paris: Ferrandi, Escoffier, and Cordon Bleu (where he passed his exam with honours).

1994

But the icing on the cake was at Lenôtre (most famous Pastry chef in France) where during his training course; Josep actually met Joël Robuchon himself. He was one of the trainers on the course; Josep found out that the Master chef had a property in Calpe (15 minutes away from their restaurant). At this point Josep introduced himself and Mr Robuchon then asked Josep, “So young man where are you from?” “I am from Moraira and I am the chef of a small restaurant” replied Josep. “What is the name of your restaurant?” asked Mr Robuchon. “La Sort” replied Josep. “La Sort” replied Joël Robuchon, “I am one of your clients young man.” Josep almost fainted. This is how the Moll’s brothers met the Master chef.
Following Josep return, the brothers decided to take the restaurant to the next level and made it one of the most popular places in the area.  
Juan and Maria always supported their sons, and decided to step down.

2002:

By then La Sort became not only a Restaurant but also an outside caterer, a consultancy firm for catering, a partner in the annual festival of gastronomy, and opened a 22 Bedroom “Boutique Style” hotel in one of the most beautiful spots of Moraira.