Paco Guzman is a man on the move. Now you see him, now you don’t. When visible, he is a blur behind the glass screen that separates his kitchen from his low-tech bar and restaurant; when invisible, he is on his bike scouring the Boquería market for ingredients, visiting organic suppliers or checking out his other designer restaurant, Convent dels Angels.
Paco’s Basque and Riojan origins, when combined with his culinary training in France, may give him a head start in creativity, but the greatest influences on his gastronomic style have been his Asian globe-trotting and time spent as a chef in Tokyo. Ever alert to what’s in season and what’s healthy, Paco’s tapas menu changes regularly, and each new list - clipped to translucent lampshades above the bar - offers a sumptuous juxtaposition of ingredients.
