Eximio by Fernando Martín

The story

Eximio by Fernando Martín – Contemporary Bib Gourmand in Alcalá de Henares

A Chef’s Return Home

Eximio by Fernando Martín is the personal project of a young chef who grew up in Alcalá de Henares and learned his craft in some of Spain’s most demanding kitchens. After training at Le Cordon Bleu in Madrid, Fernando Martín cooked alongside Martín Berasategui (three Michelin stars) and worked at acclaimed restaurants such as Amparito Roca and La Era de Los Nogales. He eventually decided to open his own place in his hometown, just steps from the Catedral Magistral. The name “Eximio” is a deliberate nod to the cathedral – “eximio” is a synonym for “magistral.”

A Contemporary Kitchen with Tradition at Its Core

The cooking is contemporary, built on a foundation of Spanish tradition but brought forward with precision and a lightness of touch. The Michelin guide describes it as “traditional-updated” and notes that Martín’s objective is to make every guest feel a different gastronomic experience. The restaurant offers a range of options: a weekday lunch menu, plus two tasting menus (Corto and Largo) that evolve with the seasons. The Guía Repsol highlights the sincerity of the cooking – dishes that are “well executed, free of artifice,” where the product remains the protagonist.

Recognition and Rising Profile

Eximio holds a Michelin Bib Gourmand, awarded for good quality, good value cooking, and is also included in the Guía Repsol. In 2026, the Madrid Association of Cooks and Pastry Chefs (ACYRE Madrid) named Fernando Martín the Young Gastronomic Talent of Madrid. These accolades reflect a kitchen that is quietly building a serious reputation without pretension.