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Owner and Chef Executive of La Clandestina Restaurant in Zaragoza, Aragón. We can define her cuisine as creative, imaginative, intuitive, and with an eye to details. Highly exigent and perfectionist, she always aims to get the best of each product and making the experience at her restaurant satisfying and fun. Her self-taught skills at the stove have been complemented by scholarship period -which has the merit of exhibiting amongst the teacher figures such as Quique Dacosta, Macarena de Castro, Oscar Velasco and María Marte- and she uses that creativity in a daily basis at her restaurant.  

La Clandestina, a cosy and intimate space with an elaborated interior designed by the owners themselves. Advocates of the Slow food´s philosophy, they use ecological, local and fair ingredients, while maintaining a fun, casual and healthy cuisine. According to them, eating healthy does not have to be boring.  

La Clandestina has obtained numerous awards due to their creations in tapa format in the Zaragoza’s Tapas Competition:  

They have also been included in the “The best 22 chefs without Michelin Star of Spain 2021” from the gastronomic magazine “Tapas Magazine”. 

OUR CHEFS

Sunil Ghai

Multi award-winning chef Sunil Ghai, Owner chef pickle , Street Restaurant & Tiffinbysunil, was born in Gwalior in Northern India, and was influenced as much by

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Víctor Valverde

Víctor Valverde discovers the richness and variety of the produce of Lanzarote at the Hotel Palacio Ico restaurant. His kitchen proposes taking care of the local produce

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Gaspar Caparó

Gaspar is a passionate for food and gastronomy, and he want to continue learning from this world and improve his skills. He received his education at

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Susana Casanova

Owner and Chef Executive of La Clandestina Restaurant in Zaragoza, Aragón. We can define her cuisine as creative, imaginative, intuitive, and with an eye to

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Juan Santiago

A finalist at the S. Pellegrino Young Chef 2015 competition, and with experience in various destinations, Juan Santiago recalls his professional career to date:  

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Guillermo Ramírez

Guillermo Ramírez tells the story of his professional career as he turned his restaurant Pícaro into one of the most successful entries in the Gran

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Yeray Gil Delgado

Local from Lanzarote, in Canary Island, Yeray is the Chef of Primario Gastrobar Restaurant. His personality is reflected in his cuisine, passionate advocate of local

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Cúán Greene

Cúán is an Irish chef and author of the Ómós Digest, an exploratory newsletter surrounding food and culture. He is an alum of world number

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Tara Gartlan

Tara Gartlan is a pastry chef with over 10 years experience having worked in some of Ireland’s most prestigious restaurants.   While studying Culinary Arts in DIT Cathal

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