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In Pedro Bargero’s gastronomy there are no inherited rules

He does not cook like his grandmother did or like his mother. He takes risks and reinvents himself based on the products he works with, treating an almond as if it were the most luxurious of truffles.

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Gastronomy without inherited rules

In Pedro Bargero's gastronomy there are no inherited rules or unconscious cookbooks. He does not cook like his grandmother did or like his mother.

He takes risks and reinvents himself based on the products he works with, treating an almond as if it were the most luxurious of truffles.
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