A seasonal cuisine, in which each month I cook what I feel like—daring, but always keeping my feet on the ground.
Carlos Salvador Polito was born in Barcelona, where he also trained as a chef. After a long stint at Mugaritz in the Basque Country, he served as head chef at Alkimia and Gresca, two landmarks on the Barcelona culinary scene. In 2020, he opened his own restaurant, Amaica, where he offers a different evening menu every month.
