photo by > Stuart Hooper
Let me start this post by saying that my cooking is the worst cooking that exists in this planet. Cup Noodles are a real challenge for me. Grilled cheese sandwiches have become my best friends in the kitchen. Luckily, I’m a very low maintenance guy when it comes to food.
But these days I’ve been wondering & reading about “fashion food”, “l’art de la cuisine” & the match of cultures in just one delicious dish.
It was a surprise then, when the PR people from Tantalo Hotel / Kitchen / Rooftop sent me a message; inviting me to taste some dishes & cocktails they have in stores for everyone that gets to enjoy the Panamanian scenery.
Owned & partly designed by one of the biggest up-and-coming real state moguls, Matthew Blesso (a co-owner of FIP Ventures) who along with Seth Weissman & Andrew Kirtzman own & administrate Fire Island Pines, a gay paradise in New York (I so wanna go this September).
With a very eco-friendly & wanna-make-a-statement mind, Matt created Tantalo. A DIFFERENT hotel from all the one’s we have here in Panama. With the only fact that the 12 rooms that they have available were decorated & customized by Panamanian artists you can get the point of how different the hotel is.
+ after the jump
So, that sunny afternoon I just took a cab I went there, excited to know what Pierre (the maître chef) was going to teach me. Also, I was a little bit scared, kitchen accidents often happen to people like me, very often! I was going to end up paying the entire kitchen by the end of the day.
To my delight, I was welcomed with a Zengito, a perfect mix of cucumber juice, gin, lemon & mint (seriously guys, the best drink I’ve ever had in town!)
That’s when Pierre told me that an 8-armed friend was waiting for me in the kitchen. My first try at cooking was going to be with the Tantalo Octopus, a va-va-voom-fair-of-tastes tapa composed by coconut milk, gin (I’m loving the alcohol influences), grilled coconut, Peruvian yellow chili, white vin, coriander & the octopus itself. As I told you, the melting pot of cultures is what really got my attention; Caribbean, south & Central American influences were clearly noted in the perfectly combined lunch.
Chef Ramsay looks like an ant next to me
What I loved the most was that it’s a well-sided lunch, affordable & pret-a-partager way of eating, not forgetting the stylish side, you know, always keepin’ it classy!
As a dessert, they hit me with one of my favorites, Banana French Toasts. C’est merveilleuse!
And for all the party people, every Thursday, Friday & Saturday there will be an event, DJ, or something cool happening at the Rooftop. What more can you ask for!?