Availing himself of cuisine with both personality and presence, chef Benito Gómez has built up a remarkable gastronomic offer in an atypical enclave in Málaga - the hinterland of the province. Gómez is proud of Andalusia's produce, he is clearly well acquainted with the Ronda Mountains, and he shares this knowledge to serve up local Andalusian cooking with a touch of modernity. This chef is originally from Barcelona, but his heart and palate belong to Málaga.  

His cooking goes beyond mere gastronomy - it is an agrofood project he runs from his flagship restaurant Bardal, which boasts two Michelin stars. And, at San Sebastian Gastronomika, S.Pellegrino and Acqua Panna give us the chance to examine it at much closer quarters in the food prepared by the chef - in harmony with the brand - where the Bardal's recipes will go hand in hand with water sampling and wine/cava tasting sessions led by the President of the Spanish Sommeliers' Academy, Juan Muñoz.

Photo: GOMA BRAND NARRATIVES