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.
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