Alejandro Serrano
Miranda de Ebro, Spain
⭐1 Star
The Experience
From Michelin Guide
A restaurant that really leaves an impression thanks to its highly personalised working philosophy which is based around three core concepts: flavour, feeling and aesthetics. Here, chef Alejandro Serrano, who decided to return to his native Miranda de Ebro having trained at the Basque Culinary Center in Bilbao and in renowned restaurants such as Azurmendi, Coque, and DiverXO, shows that you can go against the tide and still succeed. In his elegantly contemporary eatery, enjoy dishes with a surprising focus on a traditional regional concept the chef refers to as “El Mar de Castilla” (in days gone by, it was common for people in this inland region to eat aged and salted fish). His cuisine, which he describes as “a fantasy story on the palate”, centres on two attractive and colourful tasting menus: Bosque Marino S (short version) and Bosque Marino L (long version). Not to be missed!
Unique Things
From Visitor Experiences
Innovative Gastronomy Highlighting Castilla's Landscapes and Local Products
Alejandro Serrano's cuisine uniquely emphasizes the landscapes of Castilla and the region's local products, blending sea influences with inland traditions to create a colorful, creative, and fresh dining experience. This approach aims to make fine dining more accessible and enjoyable for a younger generation, breaking away from intimidating traditional fine dining norms.Integration of Local Young Artists in the Dining Experience
The restaurant collaborates with local young artists to create music, plates, and art pieces for the dining room, making the experience not just about food but a multi-sensory artistic encounter that supports the local creative community."El Mar de Castilla" Concept – A Regional Culinary Fantasy
Alejandro Serrano's cuisine centers on a traditional regional concept called "El Mar de Castilla," which references the historical inland consumption of aged and salted fish. His tasting menus, Bosque Marino S and Bosque Marino L, present this concept as a "fantasy story on the palate," combining flavor, feeling, and aesthetics in a highly personalized culinary philosophy.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Alejandro Serrano in Miranda de Ebro reflect a deep connection to the local territory and a creative reinterpretation of traditional flavors. Key ingredients include:
Aged and salted fish: Central to the chef’s concept "El Mar de Castilla," this ingredient pays homage to the historic inland tradition of consuming preserved fish, bringing a unique marine element to the regional cuisine.
Local products from Castilla y León: The restaurant emphasizes seasonal, local produce from the land, integrating these into innovative dishes that balance earth and sea flavors.
Marine products from the Cantabrian Sea: Fresh seafood and marine ingredients are skillfully combined with traditional inland elements, creating a distinctive culinary narrative that surprises and excites the palate.
These ingredients are used in signature tasting menus such as "Bosque Marino," which blends forest and sea elements to tell a "fantasy story on the palate," showcasing Alejandro Serrano’s personal and creative approach to high cuisine. The dishes highlight the interplay of texture, flavor, and aesthetics, rooted in local heritage yet presented with modern techniques and refinement.