At Jazminos, we aim to highlight the Arabic influence in our culture while strengthening our ties with rural communities. Flavours bring value and identity; the allure of shared meals and the traditions around food create an environment where politics and religion fade away, turning bread into a unifying bond. Through this, we discover a beautiful way to share, keep connections alive, and reflect on where we are headed.
After working in Michelin-starred restaurants in the Basque Country, Paula Sandoval (Barcelona, 1995) travelled to Palestine to reconnect with her Mediterranean culinary roots, which she felt distant from. Accompanied by her father, a passionate cook with an Arab heritage, she embarked on a journey across the Middle East.
Throughout this journey, she established deep connections and discovered the valuable culinary heritage passed down from her great-grandmother.
Jazminos has always been a way of understanding cuisine, through people and travel. Paula Sandoval, while not originally from Arab countries, combines cooking techniques and recipes that she has learned from various places. She embraces the freedom to improvise with ingredients and her experiences, allowing her dishes to be infused with history, love, and respect without being bound by tradition. With no pretension and just the right touch of spices, she introduces the city to a street food concept where fresh flavours take centre stage.
At Jazminos, you will discover recipes that reflect shared cultural influences and are overflowing with identity and connection. These recipes blend the past and the future, using cooking techniques inherited from our heritage that remain essential to contemporary cuisine. We season, pickle, and dehydrate, employing diverse techniques generously passed down through journeys across our lands.
We often need individuals who study and address the changes necessary in our society regarding food and drink so they can help us maintain a commitment to the art of cooking from this perspective.
In “The Art of Fermentation”, Sandor Katz emphasises that food serves a purpose beyond mere sustenance; it plays a significant role in our culture and the context of our lives. Our responsibility—on a broader scale—is to establish a network of relationships with individuals who can help us preserve our food sources. We can continue cultivating our culture through small daily actions, such as choosing the right products for our meals. By treating food as an essential part of ourselves and the world around us, we can sustain these connections for the future.
At Jazminos, we aim to highlight the Arabic influence in our culture while strengthening our ties with rural communities. Flavours bring value and identity; the allure of shared meals and the traditions around food create an environment where politics and religion fade away, turning bread into a unifying bond. Through this, we discover a beautiful way to share, keep connections alive, and reflect on where we are headed.
After working in Michelin-starred restaurants in the Basque Country, Paula Sandoval (Barcelona, 1995) travelled to Palestine to reconnect with her Mediterranean culinary roots, which she felt distant from. Accompanied by her father, a passionate cook with an Arab heritage, she embarked on a journey across the Middle East.
Throughout this journey, she established deep connections and discovered the valuable culinary heritage passed down from her great-grandmother.
Jazminos has always been a way of understanding cuisine, through people and travel. Paula Sandoval, while not originally from Arab countries, combines cooking techniques and recipes that she has learned from various places. She embraces the freedom to improvise with ingredients and her experiences, allowing her dishes to be infused with history, love, and respect without being bound by tradition. With no pretension and just the right touch of spices, she introduces the city to a street food concept where fresh flavours take centre stage.
At Jazminos, you will discover recipes that reflect shared cultural influences and are overflowing with identity and connection. These recipes blend the past and the future, using cooking techniques inherited from our heritage that remain essential to contemporary cuisine. We season, pickle, and dehydrate, employing diverse techniques generously passed down through journeys across our lands.
We often need individuals who study and address the changes necessary in our society regarding food and drink so they can help us maintain a commitment to the art of cooking from this perspective.
In “The Art of Fermentation”, Sandor Katz emphasises that food serves a purpose beyond mere sustenance; it plays a significant role in our culture and the context of our lives. Our responsibility—on a broader scale—is to establish a network of relationships with individuals who can help us preserve our food sources. We can continue cultivating our culture through small daily actions, such as choosing the right products for our meals. By treating food as an essential part of ourselves and the world around us, we can sustain these connections for the future.
