Cooking
from memory
Our Chefs
“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”.
The Restaurant
The emblematic Paseo de Las Ramblas in Palma, wrapped in flowers, trees and antique buildings is the setting for our culinary proposal.
This historic and small establishment with its own character, in addition to its terrace on the busy avenue, provides the ideal environment to enjoy an captivating experience to our eyes and our palate.
Its gastronomic offer ranges from tapas at the bar, where you can enjoy the best “patatas bravas” and “torreznos”, now classics at Cantina Panza, to paella at Llauna or oxtail cannelloni. Traditional food with a signature touch, spoon dishes, stews…
