Drawing Flavor from Land and Sea,Latirra is a Map of the Chef’s Memory

After the celebrated success of Terra, Chef Sandro Aguilera steps into a new chapter with Latirra—a space that feels more personal, more open, and intentionally casual. Nestled in Bangkok, Latirra isn’t just a restaurant—it’s a reflection of a journey, a distillation of memories, values, and an evolved vision of what fine dining can truly mean.

Here, a new rhythm unfolds. Guests can enjoy à la carte offerings, a bistro-style lunch, and an evolving degustation menu that draws heavily from tradition, but with a lighter, more sensitive touch. Every dish may appear simple, but within lies a quiet sophistication that aims to gently challenge expectations.

Latirra marks a new chapter following your journey with Terra. What inspired the creation, and how does Latirra reflect your journey as a chef?

Latirra is a fresh start for me. After Terra, I wanted to create something more casual, more personal and more open. Here come our a la carte, bistro lunch and the latest degustation menu. It is still focused on the quality of ingredients. We reinterpret traditional concepts and products under a more sensitive and fresh approach. Apparently, they are simple dishes that express an escape the traditional.

“Contemporary Spanish cuisine is about honoring tradition while pushing boundaries.”

Contemporary Spanish cuisine is still somewhat unfamiliar to many Thai diners. What does it mean to you, and how do you shift perceptions through Latirra?

Contemporary Spanish cuisine for me, it is a culinary expression of current but more modern that integrates traditional recipes with innovation technique and creativity as well as a fusion of different cultures that have left their mark on the Iberian Peninsula, without discarding Mediterranean culinary way.

About perceptions,I shift perceptions by focusing on storytelling, explaining little history about the dishes.

The influence of family, sea, and land have been mentioned in past interviews. How do these ,pillars shape your approach to cooking?

I grew up in a family which food meant connection, tradition and time well-spent together. Catalunya is connecting to the sea and the mountains. We do respect the ecosystem, seasonality, producer and patience. Whenever I cook, three things are always in my mind:connection from my family, simplicity from the sea and seasonality from the land.

Can you walk us through the current chef’s tasting menu? What inspirations or memories are woven into it?

We elaborate a unique 5-course menu that we personalize when the reservation is confirmed. We reinterpret traditional concepts and products under a more sensitive and fresh approach. We offer our gastronomy in small tastings, and propose a dynamic sequence and natural service.

The interaction and transparency are essential. Everyone sitting at the chef table, we offer our particular gastronomic vision. We cook most of the dishes at the same table. We can allocate a total of 5 people.

How do you define luxury in food?

I have come to realization that the luxury in food is not just about rare ingredients or sophisticated plating. The real luxury food for me today is more about intention, coherent globalization, use of minimal ingredients, precise combination of seasonality and freshness as a creative starting point, avoid overexploitation, effective technique between classic and contemporary, regularity, self-criticism, working environment, provenance, product, respect, story, quiet sophistication, simplicity, sustainability, connection, criticism, waste management and recycling.

What truths about life have you learned through what remains at the heart of a meaningful meal?

A truly memorable meal is about connection and presence. People don’t remember every ingredient or techniques. Instead, they remember the dishes how it tastes and made them feel. They remember the moment, the warmth, and the story on that day. Then they will come nack.

What does success look like to you now, in quiet moments behind the scenes?

I keep a balance of humility with purpose. It’s not about chasing perfection anymore. It’s about consistency, care, and creating something that feels honest. When I see that, even behind the scenes, I know we’re doing something right.