From the garden to the table
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Directions to Panga Restaurant
Chef Andres Morataya specializes in endemic foods, he believes in using the
surroundings as a main source of inspiration and ingredients. He is also passionate about ancestral cooking techniques in modern day culinary applications. His experience ranges from being priave chef to the Prince of Liechtenstein to now owning his flag restaurant and New York Times reviewed, Panga in Playa Venao, Panama.
Since the opening of Panga in 2016, Chef Morataya, quickly began to catch the atention of the region. His farm-to-table approach and unique style of cooking was what set him appart, catching the eye of many and allowing him to experiences different things, like being guest judge in two season of Top Chef Panama or being a guest International Chef at the Guatemala Food and Wine festival.
Panga’s approach of cooking createse a sense of wonder and curiosity, this has allowed Chef Morataya to organize events like Panga Iberica, where he hosted Spanish Michelin Starred Chefs David Garcia and Manuel Alonso as well as Chefs Hugo Brito (Portugal), Deborah Fadul (Guatemala) and Mikel de Luis (Spain). The concept of Panga has also travelled to other places, such as New York or Indonesia and due to his experience on finding a way to create unique and honest menus with limited resources in secluded areas, several luxury remote hotels have seeked for his counsil in creating their Culinary Programs.
2019 is a promising year as Panga was just in the long list of nominees for the Off Map category for the World Restaurant Awards and is also currently getting ready to travel to Montreal as Chef Daniel Boulud’s guest chef at Maison Boulud during the Montreal en Lumiere festival.
Monday- Tuesday: Closed
Friday: 12.00–15.00, 19.00–22.00
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