Gastronomic experience

To enjoy



Alfonso Santiago

Without forgetting tradition

Dishes where traditional cuisine has an outstanding role are created in Palermo’s stoves. Alfonso Santiago offers his clients timeless cuisine yet always up to date, paying special attention to the quality of the products.For this restaurateur, raw material is fundamental, therefore, he bets on both seasonal and local products.

The team

Ideas lab

Alfonso is just a dwarf. I am nobody without the people I have around me”, the chef states. They are Santiago García, 27 years working for the firm and Alfonso’s absolute right-hand man. “It is not the typical case, he started working as an assisstant, he has grown up in the restaurant and he is the nice and kind face in the hall” The other sustaining leg of the project is Elsa, Alfonso’s wife. And then, we have a long list of people who have formed part of the project at its different stages: Hugo, Rebeca, Nori, José Antonio, Felicidad, Niusa…Without their involvement, nothing would have been possible. Palermo’s ideas lab evolves inside the team. “Everything is little and everything is enough” is the motto of this R+D+I located in the backshop of the kitchen with a very clear goal: to update the menu every season. Dishes to be produced with a touch of originality, innovation and finest quality.

Going beyond

Two parallel working lines lie beneath the essence of the gastronomic idea of Palermo restaurant: Palermo Gourmet and Palermo Catering. In the first, and after a period of dry spell due to technical reasons, preserves of fabada and tripe with fabones ( a very creamy legume, without peel and with an intense flavour, typical from A Mariña) will be canned again in short.Palermo Gourmet has always emphasized the fact that the content of these preserves is treated with the same love and affection as the dishes from the restaurant.The commercialization is made directly from the restaurant, through some national distributors in certain cases or through sales representatives. Palermo Catering has been working since 2016, another option to take both flavours and creations of Palermo out of the walls of the restaurant established in 1981 by José Manuel Santiago.


Make your reservation

Reservations via e-mail or form won’t be considered definitive until confirmation is received via telephone or e-mail.


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