The story
At CEBO in Madrid, the philosophy is distilled into two words: product and essence. Chefs Javier Sanz and Juan Sahuquillo lead a kitchen that puts the raw ingredient first, sourcing the best of each season from small producers across Spain. The result is a natural cuisine, free of artifice, where the season speaks and commands.
This approach has earned CEBO a Michelin Star for 2026, a recognition of their commitment to respecting ingredients to the maximum. The menu changes with the calendar, but the principle remains constant: careful technique and precise toppings are used only to enhance, never to mask. Time itself is a key ingredient, sometimes demanding immediacy, sometimes patience.
For the fourth season (2025-26), CEBO offers two tasting menus. The Classics Menu (13 steps, 160€) and the Season Menu (17 steps, 220€) both showcase the kitchen’s focus on pure, essential flavors. Dishes like Anchovy from Santoña in three versions, line-caught squid with Iberian rancid, and Caneton duckling with Pyrenean morel demonstrate this clarity. The menus are subject to change based on what is at its peak, ensuring every meal reflects the present moment.
Located within the Hotel Urban 5*GL on Carrera de San Jerónimo, CEBO is a destination for those seeking a direct, honest conversation with the finest Spanish ingredients.
Recognition
Ambience
Details
Location
Instagram