The story
Pabú is the personal project of Chef Coco Montes, a chef whose path has taken him from Le Cordon Bleu Paris to the three-Michelin-starred kitchen of L’Arpège under Alain Passard. After leading kitchens in Shanghai, Los Angeles, and Sydney, and working at celebrated Spanish houses like Zalacaín and Azurmendi, Montes has found his home in Madrid’s Chamberí district.
The restaurant’s philosophy is one of immediacy and calm. “Los sabores no se mezclan, brillan con personalidad,” the team writes—flavours do not blend but shine with their own character, with no masked aromas. This is a kitchen built on micro-seasons, working closely with small local producers and agroecological projects. Every ingredient is sourced at its exact moment, and the menu changes to follow what is available.
Rita González, an industrial engineer turned host, directs the dining room with a warmth and presence that makes each visit feel personal. Together, she and Montes create an experience that is both sophisticated and intimate.
The cooking is creative and refined, rooted in a deep respect for the product. The vegetable world, a clear influence from Montes’ time with Passard, takes a leading role. The result is a singular cuisine that balances innovation with natural, unmasked flavour.
In less than a year from opening, Pabú was awarded a Michelin star—a recognition that confirmed the excellence of its proposal. The restaurant has also earned a Sol Repsol, and Montes was named Cocinero del Año 2024 by the Excelencias awards, while the Academia Madrileña de Gastronomía named Pabú Restaurant of the Year. These distinctions place Pabú among the most notable new openings in Europe.
The space itself is modern and ancient, blending art and craft in both the kitchen and the dining room. Every detail, from the carefully sourced ingredients to the composed plates, reflects the same ethos: a gastronomic experience that is precise, seasonal, and deeply personal.
Recognition
Ambience
Details
History
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