Barahonda

The story

Barahonda: Michelin-Starred Modern Cuisine in Yecla

The Restaurant

Barahonda sits on the road to Pinoso, at the heart of the Barahonda winery in Yecla. The kitchen defines its cooking as "the result of a coherent vision, a commitment to the territory, and a constant search for excellence." That philosophy earned the restaurant a Michelin star and two Repsol Suns in 2026, marking it as a rising force in Spanish gastronomy.

Chef Alejandro Ibañez

Chef Alejandro Ibañez trained in Valencia and refined his skills at Maralba, Finca Susi Díaz, Bistró Guggenheim Bilbao, and Azurmendi before taking over Barahonda's kitchen eight years ago. His cooking is grounded in the local landscape, where the Monastrell grape shapes both the wines and the culinary identity. Second chef Luis Ortíz, who staged at Disfrutar in Barcelona, shares the team's pillars: proximity, quality, and innovation.

The Dining Experience

The main restaurant offers a menu that evolves with the season, always tied to the territory. In summer, "La Terrasse" opens in the winery hall, serving a changing selection of elaborate tapas paired with Barahonda's wines. Set among the vineyards, with music in the background, it is an informal counterpoint to the more formal dining room.

A Cuisine of Place

Barahonda's modern cuisine speaks clearly of Yecla. The kitchen works with local producers, and the wine list naturally draws from the estate's own bottles. It is a restaurant that knows exactly what it is: a place where the land and the table meet, without fuss.