“Cooking from memory”, this is how the culinary DNA of “Cantina Panzà” is explained by the tandem formed by chef Javier Gardonio and his friend and now partner in this new project, the two-star Michelin chef, Fernando Arellano.
Cuisine of contained creativity and popular prices, in a restaurant of just 40 cutlery, where the complexity and good work of these two recognized professionals will be more in the backgrounds than in the forms.
In the words of chef Arellano himself: “The idea is to make a difference through a good broth or sofrito, of course, always with the best product, and flee from sophistications more typical of signature cuisine restaurants, such as Zaranda”.
Chef Javier Gardonio affirms: “It is a comfort food style, with a Spanish accent passed through the polishing of French academic cuisine, which is the basis of our training”.
Located in a perfect environment, between walls of the fifteenth century, cobbled streets and refined mansions, the emblematic boutique Hotel Sant Jaume *****, serves as a stage for this new culinary proposal.
Integrated into the hotel, but with its own character, it breathes sumptuousness and palatial space, while engulfing us in an extraordinary interior design.
Its gastronomy, with a marked homemade essence, delights us with its overflowing simplicity, tapas, charcoal oven, traditional stews… and of course a sweet finish with homemade desserts, which invites enjoyment in good company.