A'Barra

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, spacious private rooms and the exclusive Sergio Manzano chef’s table. “Without ingredients, there’s no cooking”, so here the focus is on guests experimenting with multiple taste sensations on the tasting menu and à la carte (on which “media ración” options are also available). Signature dishes here include the Huevo de Mos, with strips of Joselito bellota ham and smoked eel, and the toasted leeks served with an emulsion, Caspian Pearl caviar and textured egg yolk. Let A'Barra’s superb sommelier Valerio Carrera guide you in your pairing from the extensive wine cellar.

Rapid Michelin recognition

• A'Barra earned its Michelin Star just six months after opening in May 2016, an unusually fast ascent for a fine dining restaurant.

Philosophy: defense of the product and admiration for nature with sustainability

• The restaurant promotes a philosophy centered on defending the product and admiring nature, pursuing a sustainable, healthy haute cuisine grounded in traditional formulas and ongoing R&D.

Experiential wine service

• The wine service is described as a journey, reflecting an experiential approach to wine pairing and service as part of the overall dining experience.

Signature Ingredients

• Vainas (green beans / pods): A recurring vegetal component highlighted in A’Barra’s tasting experiences, chosen to showcase seasonal produce and the restaurant’s commitment to high-quality, natural ingredients. Often prepared to preserve the bean’s crisp texture and subtle sweetness, and featured in plates publicly associated with the restaurant’s signature approach (e.g., a dish described as 'Vainas, berberechos y escabeche'), illustrating the kitchen’s product-driven philosophy.
• Berberechos (cockles): A premium seafood element that embodies A’Barra’s defense of product quality and respect for marine ingredients. Used in harmony with vegetables to achieve balanced, coastal flavors, and prepared with careful handling to preserve delicate textures and natural brininess.
• Escabeche (pickling/preparation): A traditional preservation and flavor-enhancing technique employed to elevate the pairing of vainas and berberechos. This method reflects the restaurant’s blend of traditional formulas with modern, sustainable cooking to celebrate the ingredient’s inherent character.