Los Llanos Restaurant · Dénia
TIAGO BARBOSA
Head Chef, Los Llanos Restaurant
REAL COOKING
needs a real chef
Tiago Barbosa has been cooking seriously for over a decade. Born in Brazil and based in Spain, his career took him through Alicante and Barcelona — fine dining restaurants, nikkei fusion kitchens and produce-led Mediterranean projects — where he learned that the difference between a decent dish and a memorable one is the time you put into it.
At Los Llanos there are no shortcuts. Paella stock is made from scratch every day. Pizza dough ferments slowly. Croquettes are shaped by hand. And the sauces — the bravas, the aliolis, the reductions — carry the mark of someone who knows exactly why they do things that way.
COOKING
philosophy
«A campsite restaurant can be just as serious as any city restaurant. You just have to want to do it well.»
The setting matters, but it doesn't define the quality. That's Tiago's bet: to prove that a restaurant inside a campsite can hold the same standards as any other. Seasonal produce, technique applied with purpose, and the honesty to know when a dish is ready and when it isn't.
HIS MARK
on the menu
Rice dishes & paella
Stock made from the day's trimmings. The socarrat as an aim, not a happy accident.
Nikkei influence
Years in Japanese-Peruvian fusion that seep through in nuances: marinades, points of acidity, unexpected textures.
Slow-fermented pizza
48-hour fermentation. Our own oven. A pizza you can tell someone actually thought about.
Always seasonal
The daily menu changes every week. Not out of obligation, but because the produce leads and Tiago follows.