Kazakhstan hosts two Spanish chefs showcasing Mediterranean cuisine

Astana, Nov 14 (EFE).- Two Spanish chefs treated diners in Kazakhstan to top Mediterranean dishes on Friday as part of the “Astana Global Gastro” project, which this week dedicated its program to Spanish cuisine.

From Barcelona to Astana

Paolo Romano, a chef at Barcelona’s three-Michelin-star ABaC restaurant, said he brought “many dishes” from home to Central Asia.

One of the highlights, he said, was marinated tuna with curry, given a “Kazakh twist.”

Romano, 33, said his team experimented with a wide range of ingredients and, after tasting local food, decided to use fermented milk to give the tuna a unique flavor and a touch of traditional Kazakh cuisine.

Paolo Romano, head chef at Barcelona’s three-Michelin-star restaurant ABaC, during Astana Global Gastro in Kazakhstan. EFE/Kulpash Konyrova
Fusion and creativity in the kitchen

His colleague Cheng Yonghao, who also works at ABaC under chef Jordi Cruz—one of Spain’s most popular culinary figures and a MasterChef judge—said the experience was about fusion and cultural exchange.

“Today one of the dishes we’re presenting represents Spain and the fusion of cultures,” Cheng told EFE, referring to Roman-style calamari.

He explained that the version served in Astana differed from the traditional recipe.

“We’ll have a squid tartare, finely chopped and dressed with olive oil and Maldon salt, and we’ll add a reduction of cephalopods as a sauce,” he said.

Paolo Romano and Cheng Yonghao (pictured), two Spanish chefs, treated Kazakh diners on Friday to top Mediterranean dishes as part of the Astana Global Gastro project, which dedicated today’s edition to Spanish cuisine. EFE/Kulpash Konyrova
A taste of Kazakhstan

Cheng said he also sampled local specialties, including beshbarmak made with horse meat.
“I loved it,” he said, highlighting “the powerful flavor of a different kind of sausage” he wasn’t used to.

Romano added that he was delighted with Astana despite the cold and snow. He said the city’s “special atmosphere” had inspired ideas for future creations back in Spain. EFE