Casa Camara - Jat Batlle
Casa Camara
From the Selection of Menus: RSVP, VIP, RIP portfolio (3 of 12)
With “Casa Camara,” Batlle turns his gaze to the sea — and to the century-old Spanish restaurant perched over water in the coastal village of Pasajes de San Juan. Famed for its fresh seafood and timeless atmosphere, Casa Camara becomes, in Batlle’s hands, a stage for ideas about time, taste, and the environment.
Fish, shellfish, and delicate dishes drift across the surface of the work, layered with textures suggestive of ocean spray, rusted metal, and damp stone. Handwritten notes and gestural flourishes evoke the chaos of a busy kitchen or the murmur of a family lunch after a swim. There's a sense of immediacy here — a meal eaten moments ago, now remembered imperfectly.
“Casa Camara” floats between documentation and dreamscape. It is both portrait and ruin — a reverent nod to culinary history and a warning about its fragility. As with all of Batlle’s menu works, the piece is less about what’s offered and more about what’s at stake.
Casa Camara
From the Selection of Menus: RSVP, VIP, RIP portfolio (3 of 12)
With “Casa Camara,” Batlle turns his gaze to the sea — and to the century-old Spanish restaurant perched over water in the coastal village of Pasajes de San Juan. Famed for its fresh seafood and timeless atmosphere, Casa Camara becomes, in Batlle’s hands, a stage for ideas about time, taste, and the environment.
Fish, shellfish, and delicate dishes drift across the surface of the work, layered with textures suggestive of ocean spray, rusted metal, and damp stone. Handwritten notes and gestural flourishes evoke the chaos of a busy kitchen or the murmur of a family lunch after a swim. There's a sense of immediacy here — a meal eaten moments ago, now remembered imperfectly.
“Casa Camara” floats between documentation and dreamscape. It is both portrait and ruin — a reverent nod to culinary history and a warning about its fragility. As with all of Batlle’s menu works, the piece is less about what’s offered and more about what’s at stake.
Casa Camara
From the Selection of Menus: RSVP, VIP, RIP portfolio (3 of 12)
With “Casa Camara,” Batlle turns his gaze to the sea — and to the century-old Spanish restaurant perched over water in the coastal village of Pasajes de San Juan. Famed for its fresh seafood and timeless atmosphere, Casa Camara becomes, in Batlle’s hands, a stage for ideas about time, taste, and the environment.
Fish, shellfish, and delicate dishes drift across the surface of the work, layered with textures suggestive of ocean spray, rusted metal, and damp stone. Handwritten notes and gestural flourishes evoke the chaos of a busy kitchen or the murmur of a family lunch after a swim. There's a sense of immediacy here — a meal eaten moments ago, now remembered imperfectly.
“Casa Camara” floats between documentation and dreamscape. It is both portrait and ruin — a reverent nod to culinary history and a warning about its fragility. As with all of Batlle’s menu works, the piece is less about what’s offered and more about what’s at stake.
