Giacomo Giannotti takes us to Paradiso
Italian hospitality and creativity raises the bar for Barcelona, leading to the number 3 spot on The World’s 50 Best Bars: meet Giacomo Giannotti.
Giacomo, tell me a little about your background.
I am Italian, of Tuscan origins, I grew up in my family's ice cream bar, in Marina di Carrara in Tuscany, it is there that I fell in love with this profession and I decided that when I grew up I wanted to stay in this sector, doing something different, using my personality.
Where did you work before coming to Barcelona? And in what year did you open Paradiso?
Before coming to Barcelona, I did my apprenticeship in London where I covered all the roles of the bar, starting from the humblest jobs, as I learned English I trained as a bartender, gained more experience. I worked for 4 years in London, after which I moved to the more Mediterranean Barcelona. I opened Paradiso in 2016.
Why Barcelona?
Barcelona because in my opinion it is a city that allows you a good lifestyle, it has a nice climate all year round, it is a cosmopolitan city of art and with a great gastronomic culture, so when I moved 10 years ago I was sure that I could continue to work at a high levels here too.
You have many Italians in the team, tell me about the team and nationalities.
It was not intentional but I think it is not a coincidence. We Italians are very good in hospitality and gastronomy and we always put a lot of passion into doing things, I think this is why I have so many Italians in my team.
Paradiso is in the top 50 best bars, ranked n. 3, in your opinion what is the secret of becoming in the 50 best?
We talk about the best bars in the world ... so everything must be excellent: from the concept of the venue, to the service, to the cocktails, to the music ... everything down to the smallest details must be at a very high level. These are the basics; then of course you have to make your work known out and be noted year after year.
You are doing a lot for sustainability, can you talk about any projects at the heart?
Sustainability is one of our core values at Paradiso and we try to improve every day. In recent years we have started various sustainable projects, a tangible example are our coasters which are made from the leftover skins of oranges and lemons and mint that we do not use, another great project concerns the reuse of the little plastic that still reaches us at the place. to convert it into useful tools for the bar. In April we presented our “Zero Waste Lab” project, a physical space in front of Paradiso which will be dedicated to the transformation and reuse of plastic and organic material.
Tell me about the other projects.
Other projects? In 2020, I opened a second venue in Barcelona together with other partners: Galileo, a cocktail bar restaurant with a focus on offering an experience of food pairing, cocktails and tapas.
As one of the best bars, do you feel a certain responsibility towards other bars, especially in Barcelona?
From a certain point of view, yes, we are a place that other people in our sector take as a model of inspiration, so we always try to convey the right values: hospitality, creativity, quality and passion in everything we do.
Many complain about the lack of personnel in your sector, what do you say?
Let's say that after COVID, many things have changed, and many people have changed professions, and it is also true that over the years I have learned to value the team's work more and more and to keep close to the people who are worthy.
Are you thinking of going back to opening a restaurant in Italy?
Never say never... because I love my country but for now it is not a priority.
Paradiso’s 6 year anniversary celebration.
How do you see the future for the bar scene in Barcelona?
Better and better, and what's more also the latest news of the celebration of the 50 best Bars 2022 here in Barcelona I'm sure it will give a huge boost to the local cocktails scene.
And for Paradiso?
For Paradiso, we have many short and medium-term projects that push us to give our best and never stop.
Five questions for Giacomo
What do you miss from Italy?
Simple things ... a good espresso. Italian traditions.
Prebatch, yes or no?
Yes. Prebatches are essential if you want to maintain quality while still doing a high volume.
Three spirits in the bar you can't live without?
Campari, Mezcal and the amari or vermouth category.
A bar tool that is indispensable to you?
Shaker.
A quality that every bartender must have?
Passion.