Pablo Caballero

My cooking was not totally vocational.
I wanted to travel a lot, to know the world and new cultures and I had to look for a job that would allow me to travel the world and at the same time pay my expenses. I found the kitchen work to be perfect for this. And so it all began.

I started as a cook to become head chef in different restaurants and hotels in cities such as Barcelona, Santa Cruz de Tenerife or Malaga. In the meantime, while I fell in love with this profession, I continued training to improve my technique and I was a stagier in different schools and kitchens.

After all I have lived and learned in this sector, three years ago I decided to bet on my most personal project: La Antxoeta. A place where I feel “at home”. A restaurant where we defend the good product and treat it with care, without artifice: where we bet on a cuisine with Mediterranean soul and creative dyes.