It was the musicality that we wanted to transmit in our dishes that united hunger with desire, harmony with flavors, time with rhythm and wine with chorus.
Media appearances
A restaurant in the city of Jaén reinterprets the Holy Supper to offer "a unique gastronomic experience".
europapress.es
The 1200th anniversary of the capital of Jaén highlights the gastronomy of Jaén
ondacerojaen.es
Bomborombillos creates an exclusive menu for the 1200th anniversary of Jaén's capital city.
jaenhoy.es
This is the best restaurant in the province of Jaén according to Viajar magazine.
jaenhoy.es
Joaquin Machuca
Owner and Room Manager
Andalusian from Jaén, Joaquín Machuca has extensive experience after working in well-known taverns, cafeterias and renowned restaurants in the capital of Jaén to be able to pay for his university studies in Law. While alternating his university studies with hours behind a bar or in the dining room of any of these businesses, he was seduced and trapped by the magic that he discovered he could unfold by attending to his customers, looking at them, listening to them, pampering them, smiling at them.
He always wanted to escape from that intense moment of communication at the bar of a bar or in the dining room of a restaurant. Too many hours for the customer and not enough for him. But his time was filled with intensity and vocation when, once again, he lived that magical moment offering the customer, with passion, all his humble knowledge. This is the formation with which he counts, the experience developed and the learning of each of these corners.
In December 2015 he decides to leave other jobs to get caught completely in this world of restoration and begins the journey of Bomborombillos working for himself offering to his beloved city of Jaén a business concept based on personalized attention, dignity, the search for flavor and excellence in the treatment of its customers with the aim of sharing emotions, sensations and experiences that besides gastronomic be remembered for many other reasons.
He always wanted to escape from that intense moment of communication at the bar of a bar or in the dining room of a restaurant. Too many hours for the customer and not enough for him. But his time was filled with intensity and vocation when, once again, he lived that magical moment offering the customer, with passion, all his humble knowledge. This is the formation with which he counts, the experience developed and the learning of each of these corners.
In December 2015 he decides to leave other jobs to get caught completely in this world of restoration and begins the journey of Bomborombillos working for himself offering to his beloved city of Jaén a business concept based on personalized attention, dignity, the search for flavor and excellence in the treatment of its customers with the aim of sharing emotions, sensations and experiences that besides gastronomic be remembered for many other reasons.
Carlos Cobo
Chef
Carlos Cobo was born in Jaen, Andalusia. He is always moved by an inner rhythm that pushes him to the world of creativity, demonstrating it from a very young age with music and transferring it nowadays to the world of cooking.
He studied Dietetics and Nutrition, which led him to the constant search for balance, a fundamental pillar of his recipes. She started in the kitchen without any studies in it, but with the desire to create dishes giving new sensations and experiences to her guests, playing with different colors, textures and smells. Thus, little by little, his career grew until he achieved, through the Bomborombillos Restaurant where he works, a recommendation in the Michelin Guide 2023.
In short, his style of cooking is characterized by offering creativity, innovation and balance, mixing local, quality and seasonal products, with tradition and different components of various cuisines, which he acquires in his travels and... does not forget.
He studied Dietetics and Nutrition, which led him to the constant search for balance, a fundamental pillar of his recipes. She started in the kitchen without any studies in it, but with the desire to create dishes giving new sensations and experiences to her guests, playing with different colors, textures and smells. Thus, little by little, his career grew until he achieved, through the Bomborombillos Restaurant where he works, a recommendation in the Michelin Guide 2023.
In short, his style of cooking is characterized by offering creativity, innovation and balance, mixing local, quality and seasonal products, with tradition and different components of various cuisines, which he acquires in his travels and... does not forget.
