Pedro Sánchez officiates at Casa Antonio, a restaurant in Jaén that has been reaching the balance between innovation and tradition since 1992. Next Raw Material, but also far away, to compose a kitchen of recognizable flavors not without novelty.
In the city of Jaén, in the neighborhood of The Protected, a restaurant shows what is good to do since the year 1992. The objective that was marked from the beginning its owner and chief of Hall, Antonio del Moral, was clear: to achieve a perfect balance between tradition and innovation. The Golden Ratio "between the usual and the new", as they say.
That is Why Casa Antonio has not hesitated to have chefs versed both sides. Chefs of great size tanned in restaurants emblems of both one style and another. With the necessary baggage that allows to face with guarantees the easy task of practicing a culinary that is based between the past and the future. A baggage of aptitudes like the one that owns his current chef, Pedro Sánchez.
He formed in the School Formation Hacienda La Laguna, in nearby Baeza, went through kitchens led by Martín Berasategui and Dani Garcia, and went abroad, soaking among more classic kitchens. The Apprenticeship acquired allows him to leave his imprint on the right dishes, where he does nothing but elevate product from here and there with his particular stamp. Delicate and to the point, without artifices.
They Are plates of high technical and invoice, although close and recognizable, like white garlic of coconut and hailstorm of pineapple and basil. Artichokes confited in fat of ham, buds, garlic and odorous. The grilled octopus of Sarmiento accompanied by a cream of chives. The squid and ratte potato stew with smoked chorizo from the Sierra. Or the calluses and ear of Iberian pork stewed with a carabiner.
To these outstanding preparations, brimming with this balance pretended by The Moral, are added the recipes that we find in the sections especially dedicated to fish and meats.
The first highlight, for example, the Mediterranean bluefin tuna tartar with its textured marinade, the roast cod loin with pork trotters stew and the Andalusian sea bass ceviche. In the meat section shine the sausage of homemade blood pigeon, the shoulder of roasted kid in his juice, the suckling pig cooked in two days with pineapple and cardamom and the Galician blonde cow chop, with maturation of forty days, cooked on the grill of Branches.
The offer of the conventional menu is complemented by a tasting menus, with generally more creative dishes, consisting of two appetizers, five starters, fish, meat and two desserts, as well as a menu for the bar and the terrace, especially open Summer months. They Are snacks like the Iberian ham pure acorn; The Mexican taco with Iberian prey, cucumber and hoisin; The black rice squid; Tuna and salmon sashimi; The Roman hake; The beef sirloin carpaccio; Or the roasted shoulder of Choto. Traditional Flavors with definitive touches of innovation.