A NEVER-ENDING FIRE

Intimate dining, divided in two areas. Our open kitchen bar is the first of these, with 14 seats all at bar level and with direct views of the action unfolding in the kitchen – from the raging fire on our woodfired grills, to the plating and preparation of all our ingredients. The second is our patio and bar area. A tropical garden with fountain, palm trees, bar, wine cabinets and all covered with a glass roof. The patio seats approximately twenty two people. Casual fine dining.

Modern-tropical/artisanal vibe set in a colonial/republican building. I feel like we should keep the general text to a minimum and focus on the visual communication as much as possible

FARM TO FIRE

We don’t like to over define ourselves, rather stay inspired to cook amazing food,
elaborate badass drinks, and serve our guests with pride and attention to detail.
Always searching for the best ingredients as close to home as possible – we have
just added the kaandela farm to the mix. A small 2 hectare farm at 1500m above sea level in Boquete, Chiriqui. We will be growing some of our produce, keeping bees for honey, producing our own coffee and experimenting with new ideas.
Food inspiration with no limits – cooked with Panamanian soul
Guided by intuition and a passion for flavor
Primitive forms of preparation, elegant execution.

EDy’s kaandela

Eedy Acedo, born and raised in Panamá City, Panamá, had my first encounter with cooking at the age of 12, where literally I had to cook some days of the week after coming from school. Always having a big appetite, I cook pots of rice, beans, Bolognese sauce, spaghetti and so on. At some point I even had friends come to my house to have dinner and we were 14/15 years old, I guess the food wasn’t so bad. This continued for some years until I came across The Food Network Channel and that’s what changed everything. I saw the passion, the art, the creativity, the techniques chefs used to create these amazing dishes and I was hooked immediately. I went on to study at IAG (Instituto Argentino de Gastronomía). Had my first professional kitchen job 3 months after I started studying and again, I was hooked immediately. Cooking gave me purpose, direction and a path to immerse myself and evolve as a human being. Came back to Panamá, worked at some of the best restaurants in the city, worked my way up until becoming the Chef at La Chesa, an Italian Restaurant with a cool concept and I ́ve been leading kitchens ever since. Now being the Executive Chef of Amarla Panamá Boutique Hotel/Kaandela Restaurant.

What’s KAANDELA FOR ME?

«Kaandela, is a place of gastronomic transmission resulting in a satisfactory visit, exalting the visiting diner or guest, with excellent food and drinks that achieve a more optimal appreciation at the time of sharing at the table. We are dedicated to the service.»

NELVIN’S BAR

NELVIN’S BAR

Nelvin is the mixologist/sommelier at kaandela, not only will he be behind the bar developing cocktails but also attending to the tables, providing guests with pairing suggestions, telling the stories behind our natural and more traditional wine, as well as hosting tastings experiences. These will be focused on specialty panamanian coffee, wines, fruits of panama, and some select liquors such as rums, mezcals, whiskies, etc

What’s KAANDELA FOR ME?

«Kaandela, is a place of gastronomic transmission resulting in a satisfactory visit, exalting the visiting diner or guest, with excellent food and drinks that achieve a more optimal appreciation at the time of sharing at the table. We are dedicated to the service.»

OUR TEAM

our restaurant’s manager

Luis Afú, licensed in Tourism Business Administration with more than 10 years in the hotel and tourism industry, passionately dedicated to personalized service and hospitality, meeting specific needs, and creating memorable experiences.

OUR GM

María Antonieta is inspired by a passion for excellence, she is a faithful believer that personal and professional connections originate through energy, and that the power of intention is the guarantor of their success, therefore, assertively managing experiences and emotions is fundamental in the service industry. In her professional career, she has been responsible for leading and directing hospitality and corporate image projects, driving their positioning and profitable growth in multinational companies and governmental organizations, holding leadership positions in administrative, operational and service areas. With more than 15 years of experience, he has described this project as a unique opportunity to offer exceptional experiences focused on personalization and attention to detail to each of its visitors.

CALLE DE LA VANGUARIA, PANAMA CITY, PANAMA |  GOOGLE MAPS |  WAZE