Alberca

The story

Alberca in Trujillo: Fire-Driven Contemporary Cuisine with Bib Gourmand

Fire, Memory, and the Flavours of Extremadura

In the heart of Trujillo’s historic quarter, Alberca pays homage to the culinary traditions of Extremadura through a lens that is both contemporary and deeply personal. Founded in 1997 as a family project, the restaurant is now led by chef Mario Clemente, who returned to his homeland after training with acclaimed chefs Bittor Arguinzoniz and Dani García. His mission: to refine the art of wood-fired cooking with absolute respect for the product.

The soul of the kitchen is a Josper oven, fuelled exclusively with local holm oak wood. This technique, combining grill and oven at high temperatures, imparts a natural smokiness that elevates every ingredient from the dehesa. The result is a contemporary cuisine rooted in honest, bold flavours.

Alberca’s excellence has not gone unnoticed. Since 2022, it has held a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. The restaurant has also earned a Sol Repsol and the T de Oro Extremadura from Tapas Magazine for its contribution to contemporary gastronomy from a brave, local, and creative perspective.

Mario’s passion extends beyond the savoury. He is known for his creativity with desserts, crafting sweet narratives that close the meal with emotion and technique. This attention to detail is woven through every course, from the playful “Upss! Se me ha caído la tarta de queso” to the refined “Flan de leche de cabra y caviar”.

Alberca offers three tasting menus — Ceniza (90€), Humo (65€), and Brasas (55€) — each a journey through the landscape of Extremadura, guided by fire and memory.