Almazen

The story

Almazen in Miranda de Ebro – Show Cooking with Salt from the Valle Salado de Añana

Where the water becomes salt

In the historic Valle Salado de Añana, a landscape shaped by salt since Roman times, Almazen occupies a former salt warehouse. The setting is intimate: just 15 seats at a counter, where the kitchen becomes the stage.

Chef Beatriz Pascual leads an all-women team. Her cooking is rooted in tradition and local ingredients, with the salt of the valley as the defining thread. “I like the gastronomy of tradition, of locals, the simple one, of product,” she says, “the one that always comes with a story and a lot of love.” For her, the cuisine is a way to transmit the culture of the region, transforming the echo of generations into plates that respect and celebrate the culinary heritage.

There is no à la carte menu. Instead, Almazen offers a weekly menu based on what is in season, sourced from local producers, farmers and artisans. The show cooking format means guests watch each dish being prepared, creating a direct connection between the cook and the diner. The result is a cuisine that is balanced, healthy and seasonal, always anchored by the salt from the Valle Salado de Añana.

This approach to gastronomy — personal, product-driven, and deeply tied to place — earned Almazen a recommendation in the Michelin guide. It is a recognition that reflects the care and conviction behind every plate.

Almazen opens exclusively by reservation. The service begins only when all guests are seated, and punctuality is appreciated.