Discover how chef Lucio Saldías blends global flavours at Restaurante Criollo, a standout fusion dining spot in L’Alfàs del Pi, Costa Blanca.
Lucio Saldías brings his multicultural culinary story to the Costa Blanca
In the quiet coastal town of L’Alfàs del Pi, Restaurante Criollo is offering something refreshingly different. The man behind it, Lucio Saldías, has spent more than two decades in kitchens across the world, and his restaurant reflects his journey.
A Culinary Life That Crosses Continent
Lucio trained in Buenos Aires, where he not only studied at a respected culinary school but later became a teacher himself. “I’ve been in the kitchen for over 25 years,” he says. “It’s what I know, what I love.” His early years were shaped in Argentina, but it was in San Sebastián, home to some of Spain’s most celebrated restaurants, where he honed his fine-dining skills, working in a Michelin-starred kitchen.
Spain became home again in 2011, where he joined María José San Román’s Michelin-starred restaurant in Alicante. He later spent five years as chef at Chef Pirata in Altea, and took on creative roles with Gastro Grupo, working on restaurants like The Lab, Four Elements, and Club Bali. A consulting role followed in Barcelona, helping shape the concept behind Origen Coffee.
By the time Criollo opened two and a half years ago, Lucio was ready to do something that felt entirely his. “I’ve never believed in limiting myself to one cuisine. The world is so big, and there are so many flavours worth exploring,” he explains.
With a mixed heritage — Lebanese and Italian — and years of global influence, Criollo is his way of weaving together cultures. “Criollo is like the son of Argentina. It’s a mix of everything — Japanese-Peruvian Nikkei, Arabic, Italian. Each dish is connected in its own way but carries my voice.”
Lucio describes his food as “de autor”, meaning it’s each specially created by the Chef himself. His ceviche, one of the restaurant’s highlights, is not only high quality but full of personality as well. He adds, “It’s not just a fusion for the sake of it. There’s balance, technique, and something a bit personal in every dish.”
Despite its intimate setting, Criollo has drawn attention, including a mention in Guía Repsol. But what matters most to Lucio is the local support. “The people here are amazing! Dutch, Scandinavian, Spanish, international from everywhere. They’re curious, open to new things. And when they see your passion, they come back.”
He says word of mouth has been powerful. “Every day, we put everything into this place, all our soul and heart. Not just me, but the whole team. That’s why it works.”
A Restaurant That Reflects a Life
Lucio didn’t set out to build a trendy concept or chase stars, he built Criollo to feel like a natural extension of himself. “It’s a personal project. It’s my food, my experience, my story. And I think people feel that.” Restaurante Criollo stands apart with its originality, ready to sur
