The story
At Beat, chef José Manuel Miguel draws on his formative years in France, fusing the precision of French technique with the bright, sun-soaked flavours of his Mediterranean origins. The result is a sophisticated, balanced cuisine that has earned the restaurant a Michelin star and two Repsol suns.
The dining room reflects the chef’s dual sensibility: clean, modern lines meet warm, coastal light. Every plate is a study in equilibrium – technique and elaboration never overshadow the quality of local ingredients. The menu changes with the seasons, but the philosophy remains constant: honest, refined cooking that lets the produce speak.
Guests choose from three tasting journeys – Le Départ, La Traversée, and Le Grand Retour – each a different chapter in Miguel’s culinary story. Dishes are paired with a thoughtfully curated wine list, and the service is attentive without being stiff. For those who appreciate French and international cuisine with a sense of place, Beat delivers an experience that feels both precise and personal.
Recognition
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