Male

2008-01-28

228-4640 / 228-9479

Panama City

Panama

Afghanistan

Food and Drink

A consummate showman, he is a cross between Atom Ant and a one-man-band. He mixes styles, trends and schools of cooking in a prix fixe menu which relies on the day’s market. – Diario La Prensa, 15

A cuisine focused on freshness, inspired by the small fishing village in Southern Spain where he was born; by the roads travelled, the influence of Europe, Africa, Asia and America.

Ours: An open-plan kitchen where the din of the saucepans melds with the sizzle of his beloved olive oil, the fragrance of fresh produce and a thousand spices. Front and center, a luscious array of fruits and vegetables takes a brief turn as décor, before ending up on the diners’ plates. A prix fixe menu is served to all and sundry. After checking for dietary restrictions, a procession of dishes makes its way to the table, family-style. The menu depends on the day’s catch and seasonal produce, resulting in an eclectic offer which combines a thousand lives, a thousand ports. Fresh New style sashimi may be followed by Andalusian gazpacho with cucumber sherbet, and so on.

Manuel Madueño was born in Barbate, Andalucía, in the second half of the XX century. He has worked as a book seller, cook and art dealer. His three great passions are conjoined as he follows the footsteps of his hero, Leonardo da Vinci. His first restaurant in Villa de Leiva, Colombia, was named in honor of the Renaissance master: The Three Shells. Upon arriving in Panama he opened another restaurant by the same name, and has finally settled in his present premises in the Old Quarters of the Panamanian capital.