Go Back Inspired by his formative years at El Celler de Can Roca and Mugaritz, Oswaldo’s approach to food is driven by harmony and the use of texture as a strong contrast, using vegetables as a canvas for concentrated flavours and a little bit of science to play around with his diners’ expectations.
Oswaldo brought a tantalising glimpse of Mexico with him to Carousel for the first two weeks of July, before returning home to Mexico City to open his own restaurant, LOREA.
