Immediacy that adapts to each person… and calm in the sauces.
Flavors don’t blend, they shine with personality. No aromas are masked.
We work alongside small local producers and agroecological projects, cultivated with care and without rush.
Coco Montes, the Chef
Leading PABÚ is Coco Montes, trained at Le Cordon Bleu in Paris and a disciple of Alain Passard at the three-Michelin-starred L’Arpège.
He has worked at renowned establishments such as Zalacaín and Azurmendi, and led international projects in Shanghai, Los Angeles, and Sydney. At PABÚ, he has found his place: a creative and sophisticated cuisine, deeply rooted and with absolute respect for the ingredients.
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.
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.
