The cuisine at Moment O2 is a fusion of traditional cooking and signature cuisine; flavours of old combined with modern techniques and textures.

Ignacio Sánchez has studied and experimented with Andalusí and Morisco cuisine, “and also with granny’s recipes”. At home it’s his grandmother who does the cooking, so he has a lot of smells and tastes engraved in his memory, “especially the smell of bull’s tail stew on Sundays”.

For Ignacio, Andalusia now has a team of very well prepared young chefs full of very good ideas. “If we add that to our cultural and gastronomic wealth, I think it’s just a question of time”.

“I bring an infinite amount of love to my work each and every day; it’s my work that keeps me going”. His intention is to impregnate every single dish with that love. His most fundamental tool is his respect and love for his ingredients, and his first job is to transmit that attitude to his team.

An unusual chef in a continuous process of searching, Ignacio is open hearted and conceals no secrets. He is now working on a new project, a gastro-bar in the centre of Granada which will become the display case for his personal brand of signature cuisine.

“I was surprised by Cesurca’s green asparagus jam, because it’s very respectful towards the product’s flavour and has a very balanced texture. I would recommed the Huétor –Tájar purple asparagus for its special flavour and its marvellous colour, both tinned and fresh”. Restaurant Moment O2 (Granada).Tlf: (+34) 958 523 009.