Future, present, past...
Everything has a story
Luiti Callealta carried the cooking "gene" in his body. Methodical, orderly, married with two children, with a perfectly trimmed beard, he points out that in his family there was already a "love" for this world.
In fact, his grandfather, Luis Callealta, was head chef at the Hotel Atlántico. «He died when I was 16 years old. I still remember the rice pudding I used to make»
He spent almost five years with Berasategui, when he came to Cádiz to embark on the project of Aponiente, when it was still in its old location on Puerto Escondido street. He has lived through the entire evolution of Angel León and has become his trusted man in the kitchen in recent years to the point of being the gastronomic director of the group's 4 establishments.
He has been ascending in the company "and I am very happy with everything that I have experienced there." There is a dish to which he is particularly fond, la tortillita de camarones, a dish that has been perfected every season at the restaurant.
My time before...
1st Michelin Star
3rd Michelin Star
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Letter to Cádiz
The constant cycle of life is what we all live, life is not life without life and that is why you have to know how to savor it, savor it, feel it, share it...
Since I was little I have felt something special for my land, many will think like me, that is what is beautiful.
The beautiful thing is to wake up and be close to your loved ones, the beautiful thing is to breathe the aroma of your childhood, the beautiful thing is to feel that the tranquility that appeases your soul is fed by the happiness that overflows your most intrinsic feelings.
The beautiful thing is to walk through the streets that I have stepped on a thousand times and that provide security to my way of being, my way of being, my being, I not only owe it to my land, nor my relatives, especially to my wonderful lineage that It makes me emotional when I think about them.
Being Cádiz is being yourself, being what you want is legal, especially in a city where the aromas, colors and feelings on the surface are experienced every month of the year.
My kitchen is all of this, it is the cycle of life, it is my life, it is the work and learning of years out of the cup, now more than ever I am myself, it is not that it has not been before, it is simply that now I am myself in my natural habitat.
Today is the first day of the rest of my life, after writing these lines, since I am going to light the stove in the nerve center of this Phoenician city, in the heart of one of the purest neighborhoods.
Today my cycle does not begin, today it continues...