Unveiling Paradiso: Behind a fridge door is the best bar in the world

Husband-wife duo Giacomo Giannotti and Margarita Sader achieved their dream of owning Paradiso, the world's finest bar. With 15+ yrs of hospitality experience, they created a speakeasy bar in Barcelona. Their menu changes annually, inspired by inventions and moments in history. They focus on flavour, narrative, and presentation to evoke emotions and create a unique experience.

Nestled discreetly behind a pastrami shop in Barcelona’s El Born neighbourhood, Paradiso has claimed the title of the world’s finest bar, according to the World’s 50 Best Bars ranking. A groundbreaking achievement, this honour marks the first time an establishment beyond the traditional powerhouses of New York and London has secured the top position. At the helm of this triumph are husband and wife co-owners, Giacomo Giannotti and Margarita Sader.

The duo were recently in the city for a bar takeover at ZLB23, a Kyoto Speakeasy at The Leela Palace.

Their story began around eight years ago. “Having a bar like Paradiso was our dream,” Giacomo reflects. With a cumulative experience of over 15 years in hospitality, the couple set out to transform their dream into reality.

For Giacomo, the name of the bar carries profound significance, drawing from his roots in Gelateria Paradiso, his family’s cherished ice cream shop in Tuscany, Italy. “It was our family shop where I spent a lot of my time with my brothers and parents,” he fondly recollects. It was within these walls that his aptitude for guest engagement, the art of harmonizing flavours, and the pursuit of excellence through top-tier raw ingredients were honed.

The recognition of being crowned the world’s preeminent bar does not signal the culmination of the couple’s efforts. “It’s about having an extremely skilled team and providing the best service to our customers. And it’s not just a one-time thing — it is a promise we make every day. When we win an award, we do celebrate, of course. But the very next day, we’re right back at the bar, doing what we’ve always done,” Margarita says.

Their philosophy is straightforward: “Work diligently and maintain a positive outlook.” Giacomo and Margarita are firm believers that there is no secret sauce to their success, just unwavering commitment and a healthy dose of perseverance.

As Margarita puts it, “You can have an amazing cocktail, but if the place is dirty, the music is awful, the sofa is uncomfortable, and the waiter is not even looking at you, then it doesn’t matter if you have the best cocktail in front of you. It’s a complex experience. Even the smallest elements matter greatly.”