In Barcelona, Avinash Martins was inspired by uncomplicated, delicious patatas bravas he ate at a central market. SHUTTERSTOCK
Avinash Martins
Chef and owner, Cavatina, Goa
Martins didn't decide to call his popular restaurant in South Goa's Benaulim "Cavatina" on a whim. It was by design, after he fell in love with what he calls the "best food court in the world" at Mercado Central in Barcelona, Spain. The bustling bazaar is a haven for foodies, he says. There's fresh produce, cheese, and stalls selling some 200 kinds of tapas.
Martins says that it's at one of these stalls that he encountered some particularly sumptuous patatas bravas: potatoes roasted on a tomato base, with various toppings. It's also here, while sipping on sangria, that Martins encountered the word "cavatina" in a song performed live. The musician told him it means "to bring out the best”. It seemed the perfect name for his new venture.
That pilgrimage to the market in Barcelona continues to inspire him. "Their frittatas, or eggs and potatoes cooked in several layers, aren't complicated. They're not something that would be served in a Michelin-star restaurant. They're what's made at home. But they're incredibly delicious," Martins says. He hopes more restaurateurs treat their establishments as an extension of their dining rooms, because that's where the heart of a community truly lies.
Renjie Wong
Chef and owner, Salon Colaba, Mumbai
This story is from the April 13, 2024 edition of Brunch.
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This story is from the April 13, 2024 edition of Brunch.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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