• Friday of tradition and innovation: the paella expected on this date, cooked live

    On Saturday 19th April, 2019, Lo de Silverio offered a special seafood menu, as it’s expected on this date. However, this old tradition was seasoned with an innovative touch: the exuberant paella was cooked live in the open by chef Esteban Sáez Stancov, who was surrounded by the customers and friends who tasted his creation. So, no one better than the chef himself to tell us how the live-cooking experience feels:

    “The experience of sharing my cooking live allows adding a special ingredient: our emotions. Chef and customers interact throughout this experience; there’s the blending of their emotions, like the chef’s passion for mixing flavors and the sybarite’s impressions on the delicacies. That moment of eating/cooking extends on time with no rush, clocks vanish and we all focus on this present of sharing a meal, exchanging experiences and garnishing the dishes with the emotions that are the outcome of that fusion.”


    On Thursday 30th May, Lo de Silverio threw a gathering for its 16th anniversary. Friends, family, suppliers and, of course, customers and our team joined the celebration.

    With great care, we designed a meal that would allow us to toast and taste at the same time. We looked for that something that was special but also traditional to our house. Fortunately, our treat was most successful among guests: a variety of home-made bread, including toasted wheat bread, rustic bread, seed bread, focaccia and crispy Italian breadsticks, sided by hummus, smoked-chicken pâté and kidney vinaigrette; to pair, a delicious Cabernet Sauvignon - Marselan from Pizzorno winery, and for the sweet touch, a variety of butter and coconut biscuits.

    We asked Florencia Núñez to join us and bring harmony to our meal, and the artist delighted us with her songs and her charm.

    We thank all of those who shared that night with us and created another enjoyable moment to cherish in our history.