Restaurante Kammala

“Kammala,” which means “the ideal moment” in the Hausa dialect, is a restaurant that has been redefining the gastronomy scene in Rota since its opening in the summer of 2022. It stands out for its high culinary techniques, impeccable service, and premium quality products. Leading the way are Juan Antonio Díaz Moscoso, the owner and maître d’ of the restaurant, and Víctor Manuel Caro García De las Mestas, the chef.

Kammala is primarily a cuisine of origin, understood as a cuisine that emphasizes ingredients sourced locally (zero kilometers) as well as international influences. The restaurant places great importance on high-quality raw materials, where the ingredient takes center stage and special cooking techniques are employed.

On the menu, guests can find dishes such as Gadira red tuna, vegetables smoked with marabou wood and seasoned with thyme and rosemary, as well as international meat dishes that are finished cooking at the table on a small Japanese grill and garnished with spices. During the autumn-winter season, rice dishes and stews like the Kammala stew are also featured.

The wine list at Kammala is particularly noteworthy, offering 70 carefully selected national and international references that go beyond the mainstream. Here, one can find classics like Vega Sicilia as well as gems like a 2018 Pingus with 100 Parker points.

This sense of origin, reflected in both the cuisine and the wine cellar, permeates the entire restaurant. From the impeccable collection of tableware to the irregular Flemish wood of all the tables, the esparto grass chairs, the baskets and seaweed lamps, and the water knotweed on the placemats and vegetation on the terrace.

Service at Kammala is also exceptional. All waiters are trained to guide guests in choosing the appropriate wine for each dish pairing, as well as to explain the preparation techniques of all the dishes. The goal is to provide a unique gastronomic experience, which the restaurant has coined as the “Kammala experience.”