Chef Chombolin: “To position Panamanian gastronomy we must tell to the rest of the world what is happening in Panama”

Gastronomy is a tourist product that leads the Visitor to have the most rewarding experiences in a country. For this reason, we have invited Chef Carlos Javier Alba, better known as “Chombolin”, owner of Intimo, a Panamanian restaurant that has been awarded locally and received international reviews from The New York Times and The Guardian.

Chombolin knows in depth the importance of gastronomy in the tourist experience, having worked at Ni Neu, a renowned restaurant in San Sebastian, Spain. He continued to deepen this knowledge with Mario Castrellon at the award-winning Maito restaurant and today he offers The Visitor – El Visitante his experience and analysis of Panamanian gastronomy and its relationship with tourism.

Gastronomy is one of the most developed tourism products in the country. What steps need to be taken as an industry to position it as a tourist attraction?
“I consider that gastronomy is growing as part of our culture. The unity of the union has also contributed to its growth. I think that at this moment to position it is to be able to demonstrate and communicate what is happening in Panama to the rest of the world. A good communication program shared with the Tourism Authority and Promtur would make Panama’s gastronomy a reference in the region”.

Your restaurant Intimo, has been recognized internationally. How has this helped attract diners from other countries to try the menu offered?
“The truth is we have been blessed that during our history our offer has received attention both in Panama and internationally. The growth of gastronomic tourism around the world makes people look for places to eat when traveling or visiting and that communication on the internet has attracted those diners to our restaurant. Usually around 30% of diners are tourists.”

Which three regions of Panama have the potential to become gastronomic destinations and why?
“I love Colon, its Caribbean appeal and the amount of cultures in the area, Afro-Antillean, Israeli, and Arab gastronomy that converge in Colon City is extremely interesting. Also, Azuero. Apart from the different experiences that there are in this region, there are beautiful places to visit on its beaches. Special places like Los Naufragos come to mind in Venao. My third favorite is Chiriqui, a land of agricultural production. Here Boquete has great growth, but there is a lot of potential in different parts of the province. because there is a great variety of microclimates, from beaches to mountains and with the freshest vegetable product in the country.”

According to your perception, what are the three Panamanian dishes most liked by foreign tourists and why?
“Definitely, for me, it would be the coastal octopus because of the different flavors that gives. The fried fish that has its different interpretations. Lastly, I know that the Panamanian sancocho, along with our patacones (fried plantain), are experiences that our tourists should experience.”
Photos courtesy: Carlos Javier Alba “Chombilín”