{"id":2288,"date":"2026-03-16T11:19:53","date_gmt":"2026-03-16T10:19:53","guid":{"rendered":"https:\/\/www.kettmeir.com\/?p=2288"},"modified":"2026-03-30T11:22:23","modified_gmt":"2026-03-30T10:22:23","slug":"k-talks-ep-4-perla-cardenas-harmony-beyond-perfection","status":"publish","type":"post","link":"https:\/\/www.kettmeir.com\/en\/k-news\/k-talks-ep-4-perla-cardenas-harmony-beyond-perfection\/","title":{"rendered":"K-Talks Ep. 4: Perla Cardenas, Harmony Beyond Perfection"},"content":{"rendered":"

K-Talks\u2019 journey through excellence in hospitality stops in Appiano sulla Strada del Vino (BZ).<\/span>
\n<\/span>Here, among the vineyards that shape the Oltradige landscape, stands the protagonist of this episode: Osteria Acquarol, a place where local ingredients meet a cosmopolitan sensibility.<\/span><\/p>\n

In this episode we meet Perla Cardenas, Ma\u00eetre and Sommelier at Acquarol.<\/span>
\n<\/span>With a vision that rejects dogma and celebrates emotion, Perla tells us how hospitality and wine can become a language made of beauty and harmony.<\/span><\/p>\n

From the kitchen to the dining room: an unexpected revelation<\/b><\/h2>\n

Every great career has a turning point. For Perla, the spark did not ignite in the kitchen as she had imagined, but among the tables of one of the world\u2019s temples of taste.<\/span><\/p>\n

Kettmeir:<\/b> What is the first memory connected to your work that comes to mind?<\/span><\/p>\n

Perla Cardenas:<\/b> Perhaps it is not the first, but it is the most important. When I started my internship with Martin Berasategui in Spain, I wanted to work in the kitchen.<\/span>
\n<\/span> Instead, they introduced me to front-of-house service, and from that moment I never looked back.<\/span><\/p>\n

The territory in a glass: 360-degree consistency<\/b><\/h2>\n

For Osteria Acquarol, the bond with South Tyrol is not just a geographical choice, but a philosophy that must be reflected in every detail of the experience, from the plate to the glass.<\/span><\/p>\n

Kettmeir:<\/b> What added value does Kettmeir Metodo Classico bring to the gastronomic experience?<\/span><\/p>\n

P.C.:<\/b> The added value that I consider important is the enhancement of the local territory. We bring the territory to the plate and into our offering. In the same way, we present everything the territory has to offer: this vision sums up the guest\u2019s experience at the table in a complete, 360-degree way.<\/span><\/p>\n

The pairing: Pas Dos\u00e9 and chargrilled Arctic char<\/b><\/h2>\n

If perfection is an abstract concept, harmony is instead a concrete goal that is achieved through contrast and the interplay of flavours.<\/span><\/p>\n

Kettmeir:<\/b> The perfect pairing with Kettmeir Pas Dos\u00e9?**<\/span><\/p>\n

P.C.:<\/b> I do not believe in perfect pairings, nor in the perfection of anything. I believe in the beauty and harmony that we can create together.<\/span><\/p>\n

If I have to think of a pairing I like, I always think of a dish that involves chargrilled cooking. In this case, we pair Pas Dos\u00e9 with Alpine Arctic char, cooked over embers and carrying that slightly smoky note.<\/span>
\n<\/span> Then we continue the pairing with olive herb to enhance some of the aromas and create a little play on the palate. Finally, we finish with a beurre blanc to cut through the richness a little.<\/span><\/p>\n

The art of hospitality: the power of the first moment<\/b><\/h2>\n

Kettmeir:<\/b> Is there a ritual in service that you particularly love?**<\/span><\/p>\n

P.C.:<\/b> A very important part is certainly the welcome when the guest arrives. I think your attitude can considerably change the guest\u2019s feeling or emotion in that moment.<\/span><\/p>\n

Beyond technique: advice for the future<\/b><\/p>\n

In a world that often looks for ready-made formulas, the secret to excelling in front-of-house remains deeply human.<\/span><\/p>\n

Kettmeir:<\/b> A piece of advice for anyone who would like to pursue this profession?**<\/span><\/p>\n

P.C.:<\/b> I think there is no perfect recipe for doing this job. It takes a great deal of who we are, of your personality. It takes courage and you have to believe in yourself, not be afraid, take risks and, above all, stay open. You learn from everything, and so I think openness is very important in our profession.<\/span><\/p>\n

Watch the fourth episode of K-Talks.<\/b><\/h2>\n