Today Panamanian gastronomy moves towards becoming a first-class tourist experience. A challenge that requires keeping the country’s cultural identity in mind in each dish offered, which is why we have invited Chef Armando Bramwell who was selected by Food & Wine magazine as one of the best new Chefs in Central America 2025. Originally from Colon, this culinary virtuoso participated in the famous tv show Top Chef Panama and completed internships at renowned restaurants in Spain and Mexico where he obtained a great de al of experience that can be enjoyed in each of his dishes. Today he is Chef of the renowned restaurant La Tapa del Coco and takes a valuable time to share his knowledge with The Visitor – El Visitante to talks about everything that Panamanian gastronomy has been developing.
How has the restaurant you run helped in the evolution of Panamanian gastronomy?
“At La Tapa del Coco, we have sought to rescue and enhance the indigenous flavors of Afro-Panamanian gastronomy, with a focus on continuous improvement, a key ingredient of our identity as a restaurant. Over the years, we have incorporated modern techniques without losing the essence of some traditional dishes. We believe that Panamanian cuisine has great potential for innovation, and our restaurant strives to create spaces that attract both locals and tourists, helping to showcase the richness of our gastronomic heritage in a fresh way.”
How is the international recognition you have received along with that of your colleagues helping to strengthen the Panamanian gastronomic industry?
“International recognition is key because it puts Panama on the radar of global gastronomy lovers. When chefs like Jose Olmedo Carles, Carlos Alba, Isaac Villaverde, Mario Castrellon, Fulvio Miranda and I, along with many other colleagues from the guild, We achieve visibility in the international arena, we not only promote our restaurants, but we also highlight the incredible biodiversity of ingredients, people and elements that Panama has. This type of recognition generates growing interest in Panamanian gastronomy, which not only it strengthens local restaurants, but also inspires new talent to join the sector. In addition, it is an incentive for the government and institutions to further promote gastronomy as part of the national identity.”
Why is it so important that gastronomy becomes a real tourist experience in Panama?
“Gastronomy is one of the most authentic ways to get to know the culture of a place. If we can position Panamanian gastronomy as a tourist experience, we are not only promoting local products, but also sustainable and responsible tourism. Today, tourists are looking for a complete experience, and food is a determining factor in the travel decision. Offering visitors the opportunity to explore our cuisine, from local markets, cafes, bars to the most innovative restaurants, allows them to connect with the culture in a deep and meaningful way. This connection can generate a more beneficial economic flow for communities, which is essential for the development of tourism in the country.”
Panama’s interior has excellent culinary proposals. Which region has the greatest potential to become a true culinary destination and why?
“Without a doubt, the beauty that each region of the country can offer comes to mind, but: Chiriqui, Colon and Bocas del Toro have a lot of potential to become incredible gastronomic destinations, each with its own charms.
Chiriqui: It has everything it takes to shine. From its fresh agricultural products such as tropical fruits, vegetables (La Granjerita is a must visit), and one of the best coffees in the world, to its dairy products (Chef Patricia Miranda’s cheeses are out of this world) and cocoa. It is a place where you can find a wide variety of quality ingredients, as well as being close to the sea, which means having fresh seafood almost all the time. The typical dishes of the area, along with the influences of indigenous gastronomy and rural traditions, make Chiriquí an incredible place to show the best of our cuisine in a natural environment. Without a doubt, it is already a destination with a lot of potential for gastronomic tourism.
A must: Tour in La Granjerita, Altieri or Lerida farm. Visit the iconic Panamonte.
Eat: Cerro Brujo, Mix Restaurant, Ngadari, and its markets.
Colon: It is impossible for me not to talk about Colon, since it has a unique mix of Afro-descendant, Chinese, Indian, and Arab influences that are perfectly reflected in its food. Dishes such as fufu or patties tell us about the rich tradition of the region. In addition, fishing is a key activity there, so fresh seafood is the protagonist of many dishes. Colon has a lot to offer, and with its history and vibrant culture, it could become a culinary benchmark, fusing coastal flavors with native and Creole ones.
A must: Cafe Portobelo, Restaurante Oceanía, One&One, Santizo afro Kitchen or take a tour with Jenny’s trip.
To go: Patties of all flavors at Panadería Colón.
Bocas del Toro: This region has something special for me, not only because of its paradisiacal islands, but also because of its food. Afro and indigenous influences mix in their cuisine, using ingredients such as coconut, banana, and fresh seafood. It is a perfect place to enjoy an authentic culinary experience, all in a natural environment that invites you to relax. In addition, Bocas del Toro can become an excellent destination for ecological and gastronomic tourism, with traditional dishes that tell stories of the region. With its relaxed ambience and access to sea resources, it has everything to attract tourists looking for delicious food in a unique environment.
A must: Octo, Donde Tom.
Fact: Keeping track of Chef Joseph Archbold’s projects, he is a magician.
