At Picador, nestled within La Zambra Hotel, the flavors of Andalusia are reimagined through the creative lens of Chef Juanjo, the Head Chef who has crafted a culinary story that blends tradition with innovation.
His passion for cooking ignited at the age of 17, taking him on a journey from his early days in Spain to becoming a lecturer at the prestigious Basque Culinary Centre. “This step not only allowed me to train at one of the best culinary schools in the world but also to share my knowledge with future talents,” Juanjo reflects. After refining his skills in renowned restaurants and overseeing the reopening of the Santa Catalina a Royal Hideaway Hotel, Juanjo found his next adventure at Picador, where he now leads a project that reinvents Andalusian cuisine with a modern twist.
Reinventing Andalusian Cuisine
At Picador, Juanjo’s approach is rooted in a desire to balance the traditional with the modern. “My creative process begins in the kitchen, where I encourage the exchange of stories and knowledge among my team, many of whom are locals,” he says. By exploring regional flavors, he retains the essence of each dish while incorporating innovative techniques. Juanjo enjoys dining at traditional restaurants in the area, using this as inspiration to elevate Picador’s menu with a personal touch. Each dish honors Andalusian roots while offering something new, embodying the restaurant’s mission.
Local Ingredients at the Heart of Picador
The essence of Picador lies in its use of local ingredients. Juanjo highlights several standouts: “If I had to highlight one key ingredient, it would be Payoyo cheese, which plays a fundamental role on our menu.” This cheese features in dishes like goat cannelloni, where its intense flavor and slightly spicy note elevate the dish. Juanjo also incorporates traditional meats like goat and pringá, as well as Frigiliana honey for its subtle sweetness. Picador’s seafood offerings, including fried fish in the classic pescaito frito style, are paired with unique elements like piparra pepper purée. “Local herbs like mint and rosemary are essential for adding freshness and unique aromas,” Juanjo adds, reinforcing the importance of keeping Picador’s menu authentically Andalusian.
Perfecting Wine Pairings
At Picador, the diverse wine selection plays a critical role in the dining experience. Juanjo works closely with the sommelier to create harmonious pairings for their tapas-style dishes. “We approach pairings through complementarity, exploring contrasts and regional connections,” says Juanjo. By featuring local wines, including sweet varieties, Picador enhances the flavors of its menu, offering a truly immersive gastronomic experience. This thoughtful collaboration between the kitchen and the wine cellar ensures that every meal is memorable for Picador’s guests.
Contact Details
Avenida Louison Bobet, 9
Urbanización Mijas Golf,
29650, Mijas, Costa del Sol, España.
info@lazambrahotel.com
(+34) 951 311 234
