“The tapa has a lot to do with our way of life, our character and the way we behave. It is about a ritual more than the eating for the need to eat.”
“The tapa is the flagship of Andalusian gastronomy par excellence.” After 14 years with his hands in ladles and pans, he feels proud to have been a pioneer in opening a gourmet restaurant with tapas at a pretty reasonable price in Seville. “It was an idea that a lot of colleagues had but didn´t dare start up.”
Pedro Berrogui was not born in Andalusia, but that really doesn’t make any difference. This Basque chef has lived in Almería for seventeen years, two of them as head chef at La Costa, and he therefore considers himself Andaluz by adoption. Pedro’s aim is to produce a job well done in each of his dishes, [...]
