3 generations

A bit of our history

The Santiago family, led by the patriarch, Pepe (deceased in 2007), is probably the culinary lineage which has given the most outstanding fame to the cuisine of the western area of Asturias. After finishing his studies at the Catering College in Gijón, the youngest of the Santiago brothers took his first steps as a prep cook with his eldest brother, José Antonio Santiago, in El Sotanillo, in Navia, and continued his training with a short stay in Peñarronda Restaurant, the establishment in Valentín Masip, Oviedo, conducted at the time by Ángel Santiago, the second member of the family line.

Alfonso Santiago jumped from Oviedo to the lounge of Palermo restaurant, where he spent 13 years absolutely breathless, in the kitchen during the mornings and in the dining-room at serving times, i.e. learning the business the old-school way. In 1993, after the patriarch’s retirement, Alfonso Santiago took charge of both the kitchen and management of the restaurant, renewing step by step the culinary proposal of Palermo until it became what it is nowadays:one of the mandatory references in the cuisine of Asturias.

Alfonso Santiago has undergone cooking stages in restaurants such as Martín Berasategui from Lasarte, Guggenheim from Bilbao, and Andra Mari, from Galdácano. He never misses appointments such as Madrid Fusión and San Sebastián Gastronomika. “Stages give a flood of knowledge and another vision of gastronomy. The whole of it helps you improve as a professional. Then, you have to adapt yourself to the likes and preferences of the guests from Asturias and Galicia. Originality, affordable prices and natural and local products are a must here.”And that is the proposal of Palermo restaurant.


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