Anyone who has tasted a true pan con tomate in Spain knows that this iconic Spanish dish is so much more than bread, tomato, and olive oil.

Now, put it in the hands of celebrated chef Anthony Sasso — one of the youngest chefs to be recognized by the Michelin Guide — and pair it with 24-month aged jamón Ibérico sourced from pigs raised solely on acorns in Southern Spain, and you have something very special indeed. 

This is the first taste that will greet guests at Cuadro 44 by Anthony Sasso, a trailblazing new restaurant at sea that Windstar Cruises is introducing on its three all-suite ships as part of the $250 Million Star Plus Initiative. 

Cuadro 44 by Anthony Sasso will make its debut in May 2020 on Star Breeze, followed later in 2020 on sister ships Star Legend and Star Pride.

By opening Cuadro 44, Sasso’s mission is to introduce cruisers around the globe to the flavorful and varied cooking of Spain, one of the world’s great food capitals. And no chef better embodies its cutting-edge yet rustic cuisine than Sasso, who earned his reputation as a culinary wunderkind while overseeing the kitchen at the New York restaurant Casa Mono, where he spent 13 years and earned the restaurant a Michelin star every year for 10 years.

Chef Anthony said, “I want guests to taste the kaleidoscope of Spain’s flavors. We’re going to make it feel as real as possible – like you’re floating on land in Andalucía with flamenco music playing and you’re looking out at the water from the beach.”

“Everything will be cooked from scratch in an open kitchen and I am eager to teach guests about the vernacular of Spanish cooking while also delighting their taste buds.”

By Editor

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