The chef

Antonio Carlos Fontoura Belotti

When I started out, I was just 16 years old, but the beauty of gastronomy already fascinated me.

I was really attracted to the energy of a kitchen and the rhythm of the hospitality industry motivated me. Despite my young age, I was able to work with the renowned Argentine chef Francis Mallmann, whose restaurant Francis Mallmann 1884 was included in the list of the World’s 50 Best in the magazine Restaurant in 2003.



Inevitably, at the age of 20, I decided to cross the Atlantic to study at the Escuela de Cocina de Luis Irizar, located in one of the great birthplaces of Spanish gastronomy, San Sebastián. The success of that incredible apprenticeship and my incessant desire to learn more and build my knowledge of the world of hospitality, led me to study a Master in Avant-garde cooking at the Basque Culinary Center.

With that important training and knowledge under my belt, I started working in the kitchen at the A Fuego Negro restaurant and two years later, I moved from San Sebastián to Madrid. There, I entered a new gastronomic stage at Sala del Despiece, one of the most innovative restaurants in the capital.

Despite a wonderful experience in Madrid, San Sebastián kept calling me back. And when Narru Restaurant came calling, I packed my bags and returned to the Cantabrian Sea. And that’s where I built my casa, or home.

Casa 887

In Donostia I wanted to develop a new playing field. A new way of doing things. I wanted to cook with my soul, to cook with world references, the cuisine that I like, with great sensitivity, always using the best product that can be found at the market.

The most traditional processes. The most authentic recipes. With today’s spark. I wanted to find my place in San Sebastián. And I wanted to do it and serve it at Casa 887, doing it my way.

Always with a smile. Always in a good mood. Dishes such as crab dumplings, scallops with mango, rice with shrimp and roasted garlic, Baja California hake taquitos and tuna tiradito. The 887 way.