Pablo Romero

The Chef

Pablo’s passion for cooking started at a very young age in “A Costa da Morte,”(The Death Coast) where he saw his grandmother cooking those memorable corn empanadas, fish and shellfish in the family restaurant. In his house, good quality produce has always been valued. It was later when he decided to turn his passion into his profession that he left his university studies and dedicated himself fully to cooking. Although his cuisine is modern, he never dispenses of traditional preparations, which are hard to surpass.