The ABarra Restaurant defines its commitment to excellence with a demanding investment project.
The ABarra restaurant opened its doors in May 2016 with the aim of investing in excellence by and for the customer. Six months after its opening, it receives a Michelin Star. Since then, it has evolved without losing its philosophy in the dining room and kitchen, with new dishes such as Cabrarroca, suquet de sus thorns and the fried head that is finished in front of the diner, an example of the philosophy of the house: “defense of the product and the admiration for nature”.
True to the traditional formulas in the elaborations, we promote research and development, in the constant search for a healthy and sustainable cuisine, based on the product. The cellar has more than 950 references, and accumulates lost jewels and unusual treasures.
The decoration of the restaurant, contemporary and elegant, is inspired by a Quercus, where noble materials such as wood, granite and quartz are combined, with elements and colors of the nature in green and brown tones. In addition, committed to art, the walls are dressed with works by renowned artists. A restaurant in which the Joselito brand of hams and the top-quality La Catedral de Navarra tinned and canned vegetables take centre stage.
To a backdrop of a profusion of fine wood, a spacious layout and cutting-edge design, guests can choose between the elegant dining room, the circular bar (which is geared towards show cooking), and the exclusive chef’s table. Without ingredients, there’s no cooking, so here the focus is on guests experimenting with multiple taste sensations on the à la carte (on which the chef’s “medias raciones” are also available) and tasting menus. Signature dishes here include the Huevo de Mos, with strips of Joselito bellota ham and smoked eel, and the spectacular Joselito Cabezada pork loin. Let A’Barra’s superb sommelier Valerio Carrera choose your wine pairings for you!
A gastronomic commitment that continues to grow every year under the direction of the same professionals who inaugurated ABarra:
Sergio Manzano, Head Chef
Albino Pereira, Head of Room
Valerio Carrera, Sommelier (National Gastronomy Award 2019)
Look at Cerrato, Press Officer
Victor Barrio, Management
C. del Pinar, 15, 28006 Madrid, Spain