Jhon Pascua
Chef at Taberna Gaztelupe, a Basque restaurant near Nuevos Ministerios in Madrid, open since 1993.
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Jhon Pascua is the current chef at Taberna Gaztelupe, a Basque restaurant in Madrid's Cuatro Caminos neighborhood, near Nuevos Ministerios. The restaurant traces back to Jesús Santos, a Leonese restaurateur who began his career at Bilbao's Hotel Excelsior, launched the Goizeko Gaztelupe restaurant saga in 1974, opened Goizeko in Madrid in 1990, and founded Gaztelupe itself in 1993. Pascua now runs the kitchen, changing the menu several times a year around seasonal market produce.
Biography
Career
Taberna Gaztelupe traces back to Jesús Santos, a Leonese restaurateur who began his career in the kitchen of the Hotel Excelsior in Bilbao and launched the Goizeko Gaztelupe restaurant saga in 1974, opening Goizeko in Madrid in 1990 and Gaztelupe itself in 1993, near Nuevos Ministerios in Cuatro Caminos. Jhon Pascua is the restaurant's current chef, continuing that Basque-Mediterranean tradition, with rices a particular strength alongside raciones to share.
Philosophy
A defender of seasonal produce, Pascua adjusts the menu several times a year according to market availability, with an emphasis on visual presentation, texture and flavor contrast.
Restaurants
Jhon Pascua in our guides
Editorial guides featuring Jhon Pascua’s restaurants.
Frequently asked
Who is the chef at Taberna Gaztelupe?
Jhon Pascua is the current chef at Taberna Gaztelupe, a restaurant that traces back to restaurateur Jesús Santos's Goizeko Gaztelupe saga, launched in 1974.
What cuisine does Taberna Gaztelupe serve?
Basque-Mediterranean, seasonal market cuisine, with rices a particular strength alongside raciones to share and a wide beer and wine list, all made to order.
Where is Taberna Gaztelupe located?
In the Cuatro Caminos neighborhood of Madrid, near Nuevos Ministerios, in a room known for its traditional Basque cooking and rice dishes made to order.
How long has Taberna Gaztelupe been open?
It opened in 1993, founded by chef Jesús Santos, who had earlier opened Goizeko in Madrid in 1990 as part of his Goizeko Gaztelupe restaurant saga in 1974.
Does Jhon Pascua change the menu seasonally?
Yes, he adjusts the menu several times a year according to market availability, with an emphasis on visual presentation, texture and flavor contrast in every dish.