New shine for Orobianco. The Calp facility managed to regain the Michelin star it lost two years ago under the management of chef Andrea Drago.. Although the Italian chef has only been in Orobianco’s kitchen for 10 months (a record), Italian haute cuisine is once again achieving new success in this establishment on the Levantine coast.
The 2024 Michelin Guide highlighted the elegance with which the resort adorns its creations. Like this, The proposal, overseen by three-star Paolo Casagrande, showcases an Italian cuisine closely linked to Spain and the Mediterranean. Based on traditional and home-cooked Italian cooking, they embrace a more innovative evolution that combines two different ways of preparing haute cuisine dishes.
“What we do is very interesting because we can combine Italian cuisine with Spanish techniques,” says chef Andrea Drago. He has been working with Paolo Casagrande, the chef of emotions, at the Lasarte restaurant in Barcelona for eight years. Now he is tasked with reshaping the institution that achieved that brilliance despite losing it in 2019.
Drago is very pleased with the efforts of the team that accompanied him: “This is something unique, the whole team has just landed in Orobianco and the work has been second to none. I thank Michelin for appreciating all this effort.” Together they created a different concept of high-end Italian cuisine. Moreover, the 34-year-old chef believes that the achieved Michelin star “will bring us a lot of fame and make people want to try our food.”
Orobianco restaurant has a total of 8 tables with a capacity of 35 people. They are currently open both noon and night from Wednesday to Saturday, with a rest on Sunday, Monday and Tuesday.
Alicante’s success
With the regaining of this lost shine, the province now has 17 Michelin stars. A real success confirming the quality of Alicante gastronomy. Newcomer Drago gives an extremely positive assessment of Alicante food: “If you combine the Italian cuisine, which is most in demand in the world, with the quality of the products found in this part of the Mediterranean, the result is this: a Michelin star.”
So the Italian chef understands: “It is not a coincidence that such a province has so many stars, offers a quality product and gets the results it deserves.” However, he admits that he did not have the opportunity to taste Alicante cuisine as much as he wanted for 10 months, although he was told very good things about many places he hopes to visit soon.