The Lágrimas Negras restaurant, designed by French interior designer Christian Liaigre and located on the hotel’s ground floor, presents its new culinary range, courtesy of its new gastronomic director, Raúl Cabrera and new chef, Luis Grau. The latter takes on the duties of executive chef while Cabrera is in charge of managing this flagship restaurant in the hotel chain.
The menu is inspired by the dishes of Martín Berasategui, with whom Cabrera has worked in the Lasarte (three Michelin stars) and Kursaal Martín Berasategui (one Michelin star) restaurants. Every suggestion is accompanied by the date when the famous Basque chef, with seven Michelin stars, created each one of the recipes. It is a menu in which seasonal produce comes first, with dishes that originate from the parent restaurant, Lasarte but updated for Lágrimas Negras.
A range of cuisine that guests can customize with the recommendation of the perfect wine for the meal of his or her choice, picked out from Lágrimas Negras´s bodega, awarded seven times in a row by Wine Spectator. In addition to this, there is the exquisite quality of the customer service provided by the maître d’hôtel, Rafael Lomas.
To extend the evening... there are astonishing views of the night sky in the attic, music and drinks until dawn.
And in the summer... the hottest days will have their own unique urban oasis on our terrace, a place to be delighted by our fresh and ground breaking gastronomic suggestions.
Raúl Cabrera, Luis Grau, Óscar Ayala and Rafael Lomas share their knowledge and experiences in a space where cuisine, wines, spirits and service are discussed. A blog conceived for lovers of gastronomy and fine dining.
Designed by Christian Liaigre, the MAD Restaurant recreates an atmosphere full of light and colour perfect for private lunches or dinners. The restaurant is located in the mezzanine floor of the Hotel and seats 120 people.
The best start to the day
Every morning the breakfast buffet is served at the MAD Restaurant, where guests can have a continental breakfast with eggs or sausages, as well as local flavours with a selection of ibérico cured meats, fresh fruit, shakes, homemade jams and home-made baked goods.
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