cebo restaurant

The concept of CEBO, under the direction of the young Javier Sanz and Juan Sahuquillo, Madrid Fusión Revelation Chefs and Michelin star awarded at their Oba- project in Casas-Ibáñez (Albacete), is inspired by a kitchen stripped of artifice and expressed with select products. A deep cuisine full of nuances, which delves into flavours, claiming simplicity and the elemental. Kitchen for memory and remembrance.

CEBO is the evolution of Cañitas Maite in a format of haute cuisine with prominence of the room, and the aesthetic value of the plating to transmit visual and savory enjoyment in equal parts. The room, with only 22 diners, and the food will take center stage, offering a very careful service.

The first season of CEBO opens with the CLASSICS and SEASON Menus, with 8 and 15 steps respectively.

MENUS CEBO

see PDF

Product | Essence | Simplicity

Three words define the gastronomic proposal created by the young people from Albacete Cañitas Maite Group for the new stage of CEBO.

ELABORATIONS THAT USE THE RIGHT TECHNIQUE

AND ONLY THE NECESSARY INGREDIENTS

MATURED SCARLET SHRIMP CAPTURED BETWEEN 900 AND 1.850M DEPTH

Strongly dark red in color, it has a tall, laterally flattened body and an equally elongated head. Its size can reach 30cm.

One of the icons of Cañitas Maite, which here at CEBO is presented in a more gourmet format and is finished in the dining room.

HOOK-CAPTURED SQUID ARTESÁNS DA PESCA GALEGA

A classic Cañitas Maite product, but here it is served in a totally different way; a more complex dish, very careful, subtle and with a lot of technique.

Cold cooked with pickled white beetroot with squid broth, a lemon in brine, a pâté from its interiors... Spicy and very tasty.

WORKING COW TENDERLOIN AND HALOPHILES

A halophilic plant is one that grows naturally in continental or coastal saline soils. The word is formed from the Greek terms halos (salt) and filo (lover), so it literally means 'salt-loving'.

The curing of the meat achieves an incredible texture, for some people, the best they have ever tasted.

SHEEP'S MILK CALAVERUELA CHEESES - FUENTE OBEJUNA

As Lope De Vega did in the 17th century, at CEBO we focus on the Guadiato valley, and its sheep that graze freely with a diet based on fresh grass.

In this dessert we find different textures of their milk, from frozen shots of nitrogen to a cream with which we make a flan or oxidized milk under pressure.

Contact

ESSENTIAL RESERVATION Due to the maximum capacity of 22 diners, a reservation is required to access the restaurant. Tasting Menu CLASSICS : €95 (VAT included).
Tasting Menu SEASON : €135 (VAT included).
Drinks not included.

OPENING TIMES: Lunch: 1:30 p.m. - 3:00 p.m.
Dinner: 8:30 p.m. - 9:30 p.m.

CLOSED SUNDAY, MONDAY AND BANK HOLIDAYS

Address Carrera de San Jerónimo, 34
28014 Madrid (ESP)

TELEPHONE +34 917 877 770

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