Galicia

A Coruña

Spain

Like Banana Yoshimoto, the kitchen is my favorite place in the world. I grew up in one — alongside my great-grandmother, my grandmother, and above all my mother: all Roman women. That's where it started.I've been cooking for nearly thirty years, and professionally for over twenty — a path rooted in intuition, experience and memory. I'm self-taught, with Italian and Chilean roots, and a culinary foundation built on Roman and Chilean home cooking long before I stepped into a professional kitchen. From there, I kept learning — in France, Spain, Mexico, Guatemala, Brazil and Germany — absorbing flavors, techniques and ways of eating that now live naturally in everything I create.In Berlin, I founded a food lab dedicated to experimentation, collaboration and new ways of experiencing food. That project continues to shape how I think about flavor, presentation and the act of eating itself.My cooking is entirely plant-based — bold, colorful and generous. I specialize in pasta, finger foods and brunch formats: the kind of food that invites people to slow down, reach in and stay at the table longer than they planned.I work across catering and private events, and also run workshops where I share both techniques and the philosophy behind my cooking.
Across eleven countries, from street markets to gallery spaces — the goal has always been the same: food that surprises people, starts conversations, and stays with them long after the table is cleared

Croqueta de risotto con tomate, rellena de queso vegetal

Supplì al telefono

Tres variantes de bruschetta: Tomate, ajo y albahaca - Alcachofas, queso vegetal y vinagre bálsamico - Berenjenas a la parmesana vegana

Trio di bruschette

Pasta en salsa de tomate ecológico y tofu ahumado, con escamas de queso vegetal curado

Fettuccine al sugo di tofu affumicato

Versión vegana y veraniega al melón del clásico postre italiano

Tiramisù al melone

Cuatro tiempos de cocina italiana plant-based inspirados en los sabores de la Roma de mi infancia. Recetas de calle, de mercado y de mesa familiar, reinterpretadas sin productos de origen animal, sin perder nada de su alma.

Vacanze romane

Food is the one language everyone speaks fluently

Chef Claudia Peña De Silvestri's menus

Vacanze romane