Giacomo Giannotti

The Path

Behind the bar at Paradiso in Barcelona, Giacomo Giannotti learned the habits that define a tight service: disciplined mise en place, exact timing, and the calm needed to make a complex drink read as simple. The room gave him a working vocabulary for precision, and it also shaped the standard that would later mark his own approach — elegant in execution, controlled in movement, and built on consistency rather than noise. That groundwork carried into the next stage of the operation. Since 2015, Giannotti has been founder of Paradiso, and his role has expanded across Paradiso Barcelona, Paradiso Lab, and Galileo as owner. Read together, those positions point to a practice built across multiple sites, with room for testing, refinement, and repetition under the same clear point of view.

The Work Today

Sustainability sits at the center of Giannotti’s current bar program, and he describes it without ornament: “It’s a dream to be able to make our cocktail bar sustainable and waste-free and to do our bit for the community and our environment.” In trade terms, that means treating waste as a working problem, not a slogan, and making the bar’s daily operations answer to both service and responsibility. Waste-free work changes the terms of luxury. It replaces excess with attention, and spectacle with control. In Giannotti’s framing, the bar is not only a place to serve drinks; it is a site where hospitality, community, and environmental care are expected to coexist in the same service model.

Signature

Giannotti’s signature dishes include Mediterranean Treasure, The Great Gatsby, The Cloud, Sea Horse, and Voyage. The names carry the register of the bar itself: Mediterranean Treasure suggests breadth and sourcing; The Great Gatsby brings polish and scale; The Cloud reads as lightness and lift; Sea Horse leans marine and precise; Voyage implies motion and destination. As a set, they show a menu language that works through image as much as through flavor.

In Their Words “It’s a dream to be able to make our cocktail bar sustainable and waste-free and to do our bit for the community and our environment.” “I enjoy drinks that surprise me in some way, whether it’s taste, smell or the way it’s presented.” Surprise, in this framing, is not decoration. It can arrive through taste, smell, or presentation, which means the drink has to work across the full sequence of service and consumption. The point is a controlled shift in expectation: something that holds attention because it is technically sound and slightly off the obvious path.

Acclaim

Giacomo Giannotti has received World's 50 Best Bars — World's Best Bar (2022). World's Best Bar (2022) places Giannotti’s work in a wider field of recognition, but the value of the award lies in what it implies about the operation beneath it: consistency, point of view, and the ability to hold a standard over time. In that sense, the recognition reads less like a finish line than a marker of sustained exactitude.