The story
Tuétano calls itself “cocina …de carne y hueso” – cooking of meat and bone. The name itself means marrow, and that directness runs through everything here. The kitchen revolves around charcoal grills fuelled by holm oak, a technique that gives the food a deep, smoky character. The team describes their work as “brasas de autor” – author grills – where the choice of ingredients, the attention to detail, and a respect for tradition meet a willingness to push forward.
This approach earned Tuétano a Michelin Recommended distinction, and it’s easy to see why. The menu includes two tasting options – an 8-step and a 4-step – that let diners experience the range of what comes off those coals. The restaurant’s own words speak of “honestidad, ilusión, ganas” and a deep admiration for the land of Extremadura and its products. Nothing is hidden: ingredients are chosen with care, presented without pretence.
Inside, the atmosphere is warm and intentional. The team talks about “comer con los ojos, crujir el pan, oír como cruje, olor a carbón de encina, tomillo, lavanda, romero…” – eating with the eyes, hearing the bread crack, smelling the charcoal and herbs. Every detail is meant to be felt.
Upstairs, the Roof Bar offers a different pace. Open Thursday to Sunday from 5pm to 1am, it has an intimate indoor area and a panoramic terrace with views over Mérida’s Alcazaba. The space is designed for slow conversation, good cocktails, and a carefully selected soundtrack. You don’t need to have dinner downstairs to enjoy it – the Roof Bar is open to everyone.
Tuétano was conceived as a place to share – not just food, but moments. The team says they want guests to “vivir la experiencia con todos los sentidos, …hasta el hueso”. That sums it up: a grill restaurant in Mérida that respects its roots, welcomes you without fuss, and lets the fire do the talking.
Recognition
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