The next step of our “Five questions to fight back the crisis” tour is Paradiso in Barcelona.
Thanks Giacomo, first of all, tell us who you are
I’m Giacomo Giannotti and I’m the manger of Pardiso in Barcelona. I’ve been in the bar industry for the last 15 years and 4 years ago I fulfilled my dream opening my own bar putting into practice what I had learned in Italy, London and Spain.
Could you describe, in short, your bar, its mood and your philosophy of bar?
Giacomo Giannotti
Paradiso is a speakeasy bar; in the first part it’s a small “pastrami bar” where we make patrami sandwich, cutting boards, pickles and smoked cold meats, than, behind and old fridge, there’s the cocktail bar. The bar impresses with its beautiful design, made of marble and wood in the typical Barcelona modernist style, and its walls of alternating tropical palms, mirrors, marble and wood. But the surprises don’t end at Paradiso: we have another hidden room ( “Secret Entrance”) just for fortunate few; a different space made of bronze that makes you feel like inside an old still.
The atmosphere is vibrant and fun near the counter, thanks to the interaction of the bartender and the music a little more loud, while in the hall the mood is more “lounge-chic” with candles on the table, low lamps and low volume music to encourage the conversation of people.
Our bar philosophy is to create a unique and unforgettable experience for our customers; our cocktails have elaborate tastes, techniques and presentations and our service is friendly and professional… Paradiso is a very special place.
Coming to the covid-19 crisis, how did you react humanly, psychologically at the spread
Paradiso
of the virus and the consequent lockdown?
I’m so lucky to be a positive and active person, so, after the first days when, I must say, I have some psych backlash, I immediately started various activities: regular exercise everyday and different studies, especially when it’s an unexplored subject. With all the Paradiso team we are working on the new drink list, its concept and presentation.
When the re-opening will be announced in your country what you will concretely do? what action will you put into practice?
In Barcelona there is a bit of confusion about the re-opening phase. We need to understand if we
Kriptomita
should try to open with 30% of capacity and take-away or if we’d better wait.
What do you suggest to those who will be facing the re-opening phase soon?
I suggest you to be wary and do not rush to re-open. It’s better to do the math and understand if it’s better to re-open or to wait. I suggest to get the right information about the specific law and regulations.
