The story
The name Ébano refers to ebony wood, and the restaurant’s philosophy is drawn from the meticulous work of an ebony woodworker. As the team explains, watching a master select a piece of wood with delicacy, respecting its natural origin and truth, working with patience and precision, inspired them to become “ebenistas de la cuina” – cabinetmakers of the kitchen. This approach means that every dish on the menu is built on origin, tradition, and local produce, with a strong Mediterranean influence and a personal touch.
The contemporary cuisine at Ébano changes with the seasons, but the menu consistently emphasizes quality ingredients and careful technique. Starters include a glass coca with tomato and olive oil, Cantabrian anchovies cured in sherry vinegar, or a grilled octopus ssäm with kimchi mayonnaise and pork jowl. Cold and hot starters range from a burrata and pear salad with mustard and horseradish to artichokes from El Prat with smoked hollandaise and Maldonado cured bacon. Rice dishes are a highlight: a dry rice with organic chicken and local sausages, or one with baby squid, onion, and artichoke. Grilled fish from the daily catch and meats such as lamb shoulder with glazed potatoes and thyme butter, or Silver Hill duck breast with orange-glazed carrots, are cooked over fire. Desserts like the vanilla flan with chantilly or the Granny Smith tatin with rosemary crème fraîche round out the meal.
Ébano’s commitment to craft and quality has earned it a Michelin Recommended award for 2026, a testament to the kitchen’s ability to transform natural ingredients into something special.
The restaurant is located in Bellaterra, a quiet suburb of Barcelona, with a relaxed yet refined setting. The dining room is intimate, and the team recommends that guests do not bring children under nine years old, ensuring a peaceful experience for all. Both lunch and dinner are served, with outdoor seating available in good weather.
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