Spain

Catalogna

Barcelona

My passion for gastronomy began in my childhood, rolling out dough with my grandmother to make pastries and other baked goods. This early love of cooking grew throughout my teenage years, leading me to pursue a degree in gastronomy at university.

As a Cypriot, I was deeply influenced by the organic flavors of my homeland. I have fond memories of picking watermelons from our gardens in the summer and foraging for wild asparagus and mushrooms in the winter, then bringing them home to cook. These experiences taught me the value of fresh, seasonal ingredients and shaped my cooking philosophy.

I continued my culinary education by working at Michelin-starred restaurants in Italy and Spain. These experiences honed my skills and allowed me to learn from some of the best in the world.

Now, I'm working on my own project in Barcelona. For me, there is nothing more rewarding than combining different ingredients to create unique and unforgettable new flavors

Crispy bread topped with artichoke purée and Jamón.

Bruchetta & Jamon Serrano

Baked Salmon served alongside Pistachio Orzo

Salmon with Currant Orzo

Crispy Filo Layers with Honey-Sweetened Yogurt Parfait

Parfait

I don't just cook food; I craft edible memories

Indicazione delle abilità e specialità di Chef Cansu Erendag

Bruchetta & Jamon Serrano

Salmon with Currant Orzo

Parfait

Prenota questo menu

Mealbox

Workshop di cucina

Ristorazione privata

Chi è Chef Cansu Erendag