Immediacy that adapts to each person… and calm in the sauces.
The flavors don't blend together; they shine with personality. There are no masked aromas.
We work alongside small local producers and agroecological projects, cultivated with care and without haste.
A micro-seasonal kitchen in Madrid, built around the product, the exact moment of each ingredient and an intimate gastronomic experience.
Coco Montes, the Chef
At the helm is Coco Montes , trained at Le Cordon Bleu Paris and disciple of Alain Passard at the three Michelin stars: L'Arpège.
He has worked at restaurants such as Zalacaín and Azurmendi and directed international projects in Shanghai, Los Angeles, and Sydney. At PABÚ, he has found his niche: a creative and sophisticated cuisine with deep roots and absolute respect for the ingredients.
His vision unites contemporary haute cuisine, seasonality and naturalness of flavor, with a proposal that changes at the pace of the available product.
Rita González, the front-of-house manager
An industrial engineer by profession, with extensive experience as a hostess, she manages PABÚ’s dining room with warmth, closeness, and a personal style that makes every visit a special moment.
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Coco Montes, the chef, and
Rita González, the fron-of-house manager.
Each visit to PABÚ offers a different experience, marked by the microseason, the plant world and a precise way of understanding haute cuisine in Madrid.
Awards
In less than a year since its opening, PABÚ received its first Michelin star, confirming the excellence and uniqueness of its concept. This recognition is complemented by a Sol Repsol and awards such as the 2024 Chef of the Year by Excelencias, Restaurant of the Year by the Madrid Academy of Gastronomy, as well as international distinctions that place PABÚ among the best new openings in Europe.
