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Javier Martín
Contemporary Spanish
A contemporary restaurant in Cáceres where the team calls the place their "life project," which sounds like hyperbole until you eat there. The menu leans hard into Extremaduran ingredients: Iberian ham carpaccio, red partridge stuffed with truffles and foie gras, wild red mullet with olive caviar. You can order à la carte or surrender to one of several tasting menus, which is probably the move.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Carpaccio of Iberian ham
“Interesting dishes include the carpaccio of Iberian ham, foie gras and “tierra de Ibores”, red partridge stuffed with Pedro Ximénez, truffles and foie gras, and grilled wild red mullet, with salted flakes and olive caviar.”
Michelin Guide -
Grilled wild red mullet
“Interesting dishes include the carpaccio of Iberian ham, foie gras and “tierra de Ibores”, red partridge stuffed with Pedro Ximénez, truffles and foie gras, and grilled wild red mullet, with salted flakes and olive caviar.”
Michelin Guide
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The neighbors closest first
- Atrio Cáceres Stay · 68
- Atrio Creative Spanish Eat · 93
- Torre de Sande Regional Spanish Eat · 69
- Atrio Restaurante Hotel Stay · 80
- Miga Traditional Spanish Eat · 69
- Borona Bistró Spanish Eat · 69
- Madruelo Extremadura Spanish Eat · 69
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