Eduardo Salanova

Where They Are Now

Training at Universidad de Zaragoza and Huesca gave Eduardo Salanova a formal base that shaped the mechanics of his cooking early on. That education sits behind a career built through kitchens that demanded repetition, discipline, and exactness, with each stage adding another layer to his sense of timing, structure, and finish. Work as cook at Echaurren and then cook at Aponiente marked the next steps in that progression, both roles placing Salanova in serious kitchens where technique had to hold up under daily service. The later tenure as chef at Venta del Sotón / Espacio N in Esquedas, Huesca (2014–2022) gave the work duration and continuity, letting his approach settle into a more defined shape. Across that period, his name came to stand for precision, ambition, and consistency within the region. At Canfranc Express, Salanova’s cooking operates in a setting that already carries ideas of passage and crossing, and the kitchen uses that context without leaning on it for effect. The role suits a chef whose development has been cumulative: a line of practice moving toward a cuisine that is technical, regional, and open to the exchange between Aragón and France.

Signature

Beetroot salmorejo with pickles, lobster with Bardají's recao, arroz meloso, and L'Agnei Prés Salés d'Aragón make up Eduardo Salanova’s signature dishes. The set shows range without excess: beetroot salmorejo with pickles pushes earth and acidity against each other, while lobster with Bardají's recao draws on a richer, more layered register. Arroz meloso works in a softer, more fluid texture, and L'Agnei Prés Salés d'Aragón keeps the focus on product and place. The dishes point to a kitchen that favors contrast, control, and readable identity.

In Their Words “This menu is a journey through the shared territory between Aragón and France - a contemporary interpretation of Trans-Pyrenean cuisine, bringing together two countries through food.” Read plainly, the statement describes a menu built on borderland exchange: Aragón and France held in the same frame, with Trans-Pyrenean cuisine treated as a working vocabulary rather than a slogan. At Canfranc Express, Salanova uses that premise to keep the cooking anchored in place while still allowing it to move across reference and tradition.