Carlos “Chombolín” Alba, the creator behind Intimo, focuses on local cooking and describes his restaurant as a “gastro-cultural” space. The place lives up to its name: In addition to seating only 28 people, it does not separate the kitchen from diners. The menu is based on Panama’s climatic and harvest seasons, so during July’s local harvest of eggplant, avocado, watercress, and chayote, that’s what will show up in the kitchen’s offerings; the idea is to use all ingredients at their zenith of quality.
