Chef Juan Amador and His Restaurant Amador Placing Germany Next to France

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Low-key elegance – that’s what the Amador Restaurant in Germany is known for. The restaurant building is a renovated residential house. This restaurant has once again drawn the world’s attention to the culinary geniuses of Germany. The restaurant boasts of a pleasing, relaxing, classy and striking décor that complements the innovative cooking of its chef, Juan Amador.

Indeed, this 3-Michelin starred restaurant is the playground of Chef Amador. It is this chef’s innovative cooking that has earned Amador the highest rating and Germany its ninth Michelin-starred establishment. In fact, Germany now ranks next to France in terms of number of Michelin-starred restaurants. In truth, we can credit this to the chefs as well as to the changes of the people’s attitude towards culinary arts. Germans, especially the German chefs, are now creating a whole new culture.

Chef Juan Amador is actually a native of Swabia. He has a Catalan and Andalusian parents, so it is not surprising that his cooking will reflect all these different cultures. His savory tapas and succulent Iberian pork with cinnamon, garlic and duxella will practically drive you into a blissful state. His cuisines perfectly fit the new restaurant culture of Germany.

Germans are slowly shedding off their biases when it comes to haute cuisine. They are also reevaluating their tightfistedness, a character for which they have been known for. People are now willing to spend money on good food. This is the perfect time for restaurateurs and chefs alike to explore the market audience in Germany.

It is an accepting market but it is also a very challenging one. Chef Juan Amador knows that people culinary preferences continuously changes and chefs need to keep up with that. This is why he does not rest on his laurels – or rather, his three Michelin stars. He knows that the real work begins after he has earned all these stars. He knows that he needs to keep the same standard of high quality. He needs to be creative and resourceful. He needs to continually challenge himself to create better and to do more.

Over time, he has developed a certain style that is unique to him alone. Yes, there is a certain dash of molecular gastronomy, but he has developed a style that is all Amador in its taste and flavors. His cooking style is both subtle and complex, but everything is always brilliantly balanced. He also offers variations when it comes to his culinary creations. In fact, one can think of his work as divided into certain themes. Either ways, one can only just get on an amazing dinner experience when he or she decides to dine at Amador.

Image Credit NY Times

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