Quema

The story

Quema: Contemporary Cuisine in a Museum, Zaragoza – Michelin Recommended

Quema occupies a singular space within the IAAC Pablo Serrano Museum in central Zaragoza. The restaurant describes itself as a “gastronomic extension of contemporary art,” and the setting lives up to that ambition. A glass partition runs between the open kitchen and the dining room, letting guests watch chef Diana Roitegui and her team prepare each plate in real time. The décor is clean and modern, with studied lighting and paintings by Pablo Pérez Palacio—an environment that feels both intimate and distinctly European.

The kitchen works from a market-driven, seasonal philosophy. Roitegui’s cooking is rooted in Mediterranean tradition but unafraid to twist the familiar: a canutillo crunchy with coconut and curry, a sandwich of longaniza de Graus, or a royal of boletus with mussel foam and miso. The result is a contemporary cuisine that respects the product while pushing flavour combinations forward. During the week, Quema offers both a gastronomic menu and a full à la carte with starters, sharing plates, and mains. On summer evenings, the rooftop Espazio Quema opens for a tasting menu that includes half a bottle of wine and water—a chance to eat while looking out at the Basilica del Pilar.

Quema’s recognition by the Michelin Guide (Recommended 2026) reflects the consistency and clarity of its cooking. The restaurant also holds a Repsol recommendation, and its Instagram feed makes a point of stating: “Un restaurante dentro de un museo. Un homenaje a la cocina original y centrada en el producto.” That sums up the place well. This is not a restaurant trying to be clever for its own sake. It is a restaurant that knows its ingredients, trusts its technique, and lets the space—both the museum and the skyline—do the rest.