When Giacomo Giannotti opened Paradiso in Barcelona in 2015, he tucked it behind a pastrami bar fridge door, lined it with sinuous wood panels and Carrara marble, and set out to reinvent the speakeasy as theatre. Ten years on, the bar has become a global benchmark: crowned World’s Best Bar in 2022, still a fixture in the top ten, and constantly evolving through projects like Paradiso Lab and the cocktail bistro Galileo. Giannotti’s philosophy is simple enough on paper—surprise your guests, respect the craft, and never stop dreaming—but the results are anything but ordinary .

This week, that spirit made its way to Mumbai, as Paradiso staged a two-night takeover at Late Checkout. For LC’s team, led by co-founder Pawan, it was the kind of collaboration they’d been chasing for months. “Paradiso has been on our radar for a long time,” he told us. “They’re ranked among the best in the world for a reason — their storytelling, presentation, and innovation are next level. Our job was to create the right environment for guests to truly experience the drinks the way they’re meant to be enjoyed.”

With Giacomo behind the stick and a menu that swung from the electrified Kriptonita to a whisky-truffle riff called the Great Gatsby, Mumbai’s cocktail faithful got a taste of why Paradiso continues to be a byword for creativity.

Paradiso is known for blending surreal storytelling with cocktails. How do you begin the creative process for a new drink — is it story first, flavour first, or something else entirely?

Our inspiration can come from anywhere, but when it comes to a Paradiso menu, we usually begin with a concept outside of hospitality. We dive into that idea — like with our latest menu, Mystery of the Worlds — and let it guide us. From there, the whole team brainstorms together. It’s very collaborative: the story shapes the framework, and then we experiment with flavours, techniques, and textures to bring that vision to life.

The four cocktails you’re serving in Mumbai each have a distinct personality. How did you choose these specific serves for this takeover, and do you have a favourite?

Whenever we create a menu — whether at Paradiso or for a guest shift — balance is essential. You want something for every palate. For Mumbai, we selected drinks from our sponsors that each offer something unique: Atlantide is refreshing, Subterraneo is brighter and more acidic, and The Great Gatsby is whisky-based. Whisky is still finding its footing here, so I wanted to showcase that flavour profile too. For me, a good menu always means variety and balance rather than one single favourite.

Your drinks often incorporate unusual textures and presentation styles. What’s the secret to pulling this off?

There’s no secret — it’s a mindset. Every year we push ourselves to surprise our guests and stretch the limits of creativity. That drive often leads us to borrow ideas from other disciplines — pastry, gastronomy, even art and design, like the handmade glasses we’ve created at Paradiso. By constantly challenging ourselves, new textures and presentations naturally become part of our style.

Since bagging the Best Bar title in 2022 and staying on the top ten list, has anything changed in your approach to bartending?

Winning World’s Best Bar didn’t change the way we create, but it did bring a sense of responsibility. When you know the industry is watching, you feel the need to represent the right values, like passion, dedication, respect for the craft. For me, it’s about continuing to do what we love, but with an added responsibility to inspire and set an example.

How do you adapt your style to a new city’s tastes while staying true to Paradiso’s DNA?

That balance is crucial. Every city has its own preferences, and I learned this firsthand when we opened Paradiso in Dubai. We thought we could simply replicate our Barcelona flagship, but it didn’t translate in the same way. You have to listen to the local audience, understand what flavours they enjoy, and then adapt accordingly — all while keeping your DNA intact. The key is staying true to your essence while embracing the culture of the place you’re in.

Mumbai has its own dynamic cocktail culture that’s exploded in recent years. Have you explored any local ingredients or inspirations from here or other Indian cities?

I didn’t have a lot of time to explore, but what struck me immediately was the use of spices. Ingredients like cumin, cardamom, and so many others play such a central role in the cuisine. Every dish I tried was layered with flavour, rich, bold, and very different from what I’m used to. Even the breads, from breakfast to dinner, each had their own character. The way spices are used here is truly inspiring and something I’d love to explore further.

What catches your eye when it comes to a well-crafted cocktail? Is there a drink or a bar you’ve explored this year that’s really stayed fresh in your memory?

The first thing is always vision. Before you even taste a drink, the way it looks tells you a lot; how it’s presented, whether it’s elegant and clear, the quality of the ice, the temperature. These small details show immediately if a cocktail has been made with care. Then it’s about flavour. I’m always looking for something that’s not just technically good but also interesting, something that leaves a memory after the first sip.