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BARRO — Restaurant in Ávila

The BARRO dining room beneath the trusses of the former flour mill
BARRO Michelin Star Michelin Green Star
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Ours is a cuisine of searching.

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THE SPACE

A house with memory.

A former flour mill on the bank of the Adaja. Two centuries on, it still works the land: now from the kitchen.

The flour mill, in black and white: the past
The flour mill, in black and white: the past
The BARRO dining room today, in colour
DISCOVER BARRO
The BARRO dining room today, in colour
A bite from BARRO, served on stone
THE TERRITORY

in a single bite.

The Ávila city walls with their towers and battlements, seen from the far bank
THE CHEF

Carlos Casillas

ÁVILA, 1999

Born in Ávila in 1999. By the age of 24 he had already made history: his city's first Michelin star. Today he remains where he began, cooking his land.

MEET THE CHEF
Carlos Casillas before the walls of Ávila
THE MENUS

The season decides.

Acercarse80 € A shorter seasonal menu · Thursday and Friday Querer150 € Naturalist minimalism · 14 courses Quererse180 € Produce and technique take centre stage · 19 courses
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The carabinero broth being served in the BARRO dining room
THE CELLAR

May Ávila be drunk as never before

Adobe caves beneath the restaurant. More than a thousand references arranged by territory, with Ávila at the fore.

The BARRO cellar: adobe caves with bottles lined along a curved ledge
DISCOVER THE CELLAR

The gallery

The dining room by day: timber trusses, clay walls and oak tables
A drop of oil falls from a dropper onto a dish
A tray of appetisers on stoneware
Hands dipping toasted bread into a stew
Seasonal carrot, seen from above
The dining room in warm half-light
GALLERY · MEMORY VIEW THE GALLERY
The table laid at BARRO: oak, glasses and antlers, with green beyond
RESERVATIONS

Sit. Stay. Enjoy.
BARRO awaits.

THURSDAY TO SUNDAY · LUNCH 13:00 · DINNER 20:00

BOOK A TABLE

or by telephone: +34 680 250 343