Drómo

The story

Drómo: Modern Cuisine in Badajoz – Michelin Recommended

Drómo sits in a serene corner of Badajoz, a restaurant where gastronomy becomes experience, narrative, pure emotion. Guided by chef Juan Manuel Salgado and maître Joaquín García Rodríguez, it is a laboratory of sensations where Extremaduran tradition is reinvented with daring and delicacy.

A Return to Roots

Chef Juan Manuel Salgado learned to cook watching his grandmother in Badajoz, where the kitchen smelled of slow stews and toasted bread. After training in the kitchens of Martín Berasategui, Quique Dacosta, Dani García, and Caelis in Barcelona, he returned home to open Drómo. The restaurant is his personal story, a place where the memory of Extremadura meets contemporary technique. "I wanted to tell a story," he says. "My own. My land's."

The Cuisine

Drómo’s modern cuisine is a dialogue between memory and vanguard. Ingredients from the surrounding landscape are transformed into edible landscapes, with flavours that awaken something dormant. The menu changes with the seasons, built around the best produce of each moment. Two tasting menus guide the experience: the Gran Viaje, a twelve-course journey, and the shorter Drómo menu with six courses. Both are designed to move rather than impress.

The Dining Room

The experience is completed by maître Joaquín García Rodríguez, whose career took him from San Sebastián and Huesca back to Badajoz. Trained at the Basque Culinary Center, he brings a quiet attentiveness to the dining room, turning each service into a ritual of care. Under his direction, the space becomes a stage where the art of hospitality is celebrated with elegance and heart.

Recognition

In 2026, Drómo was awarded a Michelin Recommended distinction, a testament to its refined modern cuisine and the vision of its team. It is a restaurant that does not seek to impress, but to move – an invitation to pause, to feel, and to belong to a story written in flavour.