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An amazing experience! We don't often get to dine in Michelin rated restaurants, and don't pretend that we are sophisticated enough to know all the intricacies of the fine dining rating system...all I know is that we were impressed with the service, presentation, and delicious tasting menu we had the pleasure of partaking. The ambiance is intimate, and their focus on simplicity is truly amazing as they guide you through what they call a journey across the flavors of Spain.
They deserve another Michelin star and here's why: We do a lot of Michelin meals and look for ones when we travel. This is a one star but there are two major reasons I would increase their Michelin to a 2: First: The food isn't merely a chef's creations . This 14 course meal was a culinary love letter to Spain. For those who want to taste flavors unique to the country from a chef that understands very well how to do it -- this is your place. Second: the wine pairing. It's very difficult to get wine pairings done well even harder to be perfect. It takes different tastes and the humility to adjust to other options if your choice isn't working. Each wine paired tonight in our 6 selection was good as a stand alone. But the wine went far beyond that presenting a whole new unique flavor to the dishes when combined. It's a pairing that doesn't merely go with the food, it complements it and enhances it. Now realize there are 14 courses and if you do the 6 wine pairing, that means a few glasses have to accomplish that for more than one dish. At other Michelin 1 places, the chefs are doing innovated thighs that I truly admire and respect. To make your dishes take customers on a journey through what you love the most about Spain is an honor. It and the wine pairings elevate what is being done here beyond a Michelin 1 Again, I was very honored to taste what they are doing here and it deserves every bit of the attention it gets and then some. We've already talked our friends into making reservations
A wonderful meal and excellent service. The wait staff was great at accommodating us non-Spanish speakers by carefully explaining each dish. We went when they were in the process of changing their menu, so they only offered 14 or 16 courses (they had a smaller 12 course menu). We went for 14 courses which was a lot of food. I was struggling a little towards the end, but everything was so good I kept eating!
Cebo is decent, but not extraordinary. Overall we found that while the service and presentations were top notch, the food is hit or miss in terms of flavors, and Cebo does a lot but not all of it is great. We had the Somos menu, which came out to 16 courses I think (first and final were collections of many small bites). The small bites were all interesting (a nice variety of flavors and textures, and a wonderful presentation), most of the other courses were good but didn't blow us away, a few I wouldn't want to eat again. For me, the rice courses, meat courses, and cheese course were best (both from the cheese course were exceptional and my favorite bites of the night). Overall it's a great experience. The service is amazing, they will actually serve you tap water (unlike every other Michelin we visited while in Spain), they had great olive oils with their bread course to start, the restaurant is very nice inside and diners have lots of space (feels more private), and wines are very reasonably priced (at one point we confirmed that prices were for the bottle). Also, the price of the meal is not overly expensive for the amount of detail put into every dish.
Cebo- Classic Menu The food here was delicious. The classic menu was more than enough food to last me for the rest of the day. I had breakfast followed by a 3 hours walking tour- suffice to say that when I got here I was more than ready to eat lunch. The portions look small but pack a punch and by the time they got to the beef dish I was beyond full and saved room for dessert. Hands down a must try. Note that they allow for substitutions. I'm not a fan of anchovies so they replaced that dish with a mushroom one
I really have mixed feelings about this place. I wanna give them a 3.67. I expected somewhat because Cebo is a Michelin star restaurant. The food was interesting but the sanitation is quite questionable. Ordered tea and the inside of the teacup was so so so dusty. One of the dishes was burnt. And no this isn't me not understanding the deep avant garde modern cuisine. Also a fly was found in my drinking cup but that's not the restaurant's fault...or is it..at this point I'm not even sure. Wow this sounds like I should give them three stars but the food was really good! But was it..? I can't get over the burnt eggplant sauce. Or the fly in my cup. Or the dusty teacup. Also had to change a spoon. I remember leaving the place quite happy and satisfied or was I just happy to leave....I don't know. The waitress did seem concerned and she made sure we had clean cutlery and asked if we needed anything. She also gave us sparkling water on the house after the fly incident.
CEBO - The Seventeen Our taste journey through seventeen regions of Spain. Thinking about the delectable and creative dishes from cebo only a week ago...as I'm back to eating the classic cuisine of north america...fries and burgers We opted for the "seventeen" over the "classic" menu to get a more wholesome taste of the various regions in spain, and let's be honest, 17 is better than 10 #biggerthebetter Overall, the experience was fantastic...aside from the dim lighting which made #foodphotography near impossible... Washed down our 17 courses (18 plates as we got a bonus dish from the classic menu) with a glass of champagne Not in any particular order of how we got our dishes, these are some of the highlights of the courses not in any particular order: Andalucia region - Iced 'gazpacho', baby shrimp and olive oil "remojon" - This was actually our first dish of the night, and one of Julie's favs. The region is known for fried fish, seafood, olive and gazpacho. The shaved ice was a nice texture and made the seafood flavours taste really fresh! CantaBria region - Anchovy, lavender and 'picon' cheese - Includes seafood from the Cantabria Sea. I personally loved the intro and presentation of this dish. The lavender crisp was presented on a bed of moss with light smoke all around. We asked the waiter if anyone mistakenly ate the moss...yes, yes a few. Surprise dish from the Classic Menu - My first time having anchovy ice cream! The was a bit of an anchovy overload for me as the fishy flavours were a tad too strong. The anchovy backbone was light and crunchy - nice contrast to the smooth ice cream. Another one of julie's favs Madrid - Aged beef "ropa vieja" - The beef was really tender and if you looked really close, you can see the seared 'cebo' on the beef. The "ropa" was actually made from chickpeas! Really cool flavour and texture combo. - Extremadura - Cayenne pepper cream from "la vera", torta de la serena cheese, and mushrooms - The western iberian peninsula known for its simplicity of preparing and affordable costs. This was one of my favourites! The textures of the wild mushrooms with the smooth cheese pearls were delectable. The plate itself was also in the shape of a wild ear of mushroom. Navarra - The Sweet Garden - Possibly the most intriguing dish - a dish where veggie meets fruits and savoury meets sweet. 3 main veggies were prepared in their traditional savoury form next to a blend of their sweet form. The red pepper tied with strawberries ice cream was my fav! Asturias - croquette with fresh milk, "compango" and clam - A little one biter with explosive taste. The fresh milk inside made it a delicate appetizer. Pais Vasco - Pantxineta and Patxaran - From the #basque county food known for its grilled meats and seafood. This was the basque take on tartare Castilla La Mancha - Egg, Saffron and pork rind stock - another one biter due to its delicate components of egg and caviar. aragón région - baby lamb Russian pie and tender almond starring an #aragon specialty, lamb cooked in between two wafer like "pies" a highlight dish for me! - Asturias croquette made of fresh milk compagnon and clam Islas Baleares- brut rice with #iberian sobrassada and mahonesa. A lot of Spanish words I dont understand this region features a lot of exotic seafood. This dish was the most filling dish with the rice as base, flavours were interesting however a bit too bold and robust for my personal liking Islas canarias- green mojo and canary salmorejo- the most familiar tasting dish of the night with a famous #canaryisland soup and tasty fish combo la rioja- cod cooked with lamb sweetbreads - pieces of cod cooked the #rioja Way in the deep red colored soup. Another thick savoury dish. Galicia - pore gallego with kale and barnacles - region know for its sauces and stews this was a nice hearty dish. The #kalechips Were a nice touch paparajote remake with lemon and grape - moving to the sweets after 14 rounds of savoury dishes! The little lemon and grape jellies were a delicate touch. another dessert from #valencia Featuring the tastes of oranges, Mandarin, and orange blossom flower in a fluffy #cottoncandy arrangement
The presentation of the dishes was beautiful, like works of art. Menu was mainly focused on seafood, which we didn't realize beforehand. Love seafood, but we both wished there was more of a variation. There was one pork dish (crispy Spanish Migas & Iberian Pork) that was incredible! And the black Andalusian Baby Squid was so delicious. A couple of the seafood dishes were just too fishy for my palate, but overall a very nice experience. Modern decor and low lighting. Staff was could've been more relaxed, a bit too formal and stiff. This place is sure to receive a Michelin Star.
My friend and I had a lovely Michelin star meal at Restaurant CEBO Madrid. Found within Hotel Urban 5*GL, this restaurant gives classy old school tasting menu restaurant with an emphasis on the gastronomical artisty of their presentation and playing a bit with your senses. It's a well executed, fine dining meal! Legit the plating here, it's going to keep you happy and giggling. It's beautifully plated but with fun ingredients and dishes to keep you entertained throughout. Kudos to such an amazing staff in such a lovely & pristine 22-seat dining room. They've literally won awards for their croqueta and that was truly worth a million medals! Absolutely stunning in flavors. Like my favorite bites of the meal and definitely in the top 5 bites in all of Spain for me! Creamy sheep's milk and butter smothering brunoised bits of ham in a perfectly fried panko crust~~~~ FFFFFFF!! It was so good and now I sit in my home in LA dreaming about this bite - Curse you, Cebo! I love that croqueta! read more
A last-minute pick that turned into a five-star night. The room is sleek and moody black and gold with a shimmering mosaic pillar, and the staff set the tone right away: warm, inviting, and clearly proud of what they do. There's a side station dotted with terrarium-like jars of herbs that becomes part of a hands-on ingredient tour, and a steady rhythm of tableside finishing that feels like theater in the best sense: siphons, a quick kiss of the blowtorch, a flourish, and you're eating some of the most impeccable food in Madrid. They had me at the bread: a warm, pull-apart brioche baked in a metal ring and presented on a nest of hay, with butter so flavorful it'll make you swear. From there, a run of seafood-forward dishes that showed polish without pretense. A massive carabinero prawn arrived split lengthwise, tail just-set and sweet, the head side gratinéed under a torched, custardy topping, paired with a little seaweed "nest" holding a one-bite fritter capped with a crisp disc and nasturtium leaf. Another plate brought tender, gelatinous pieces of fish under a vivid green sauce with fresh peas - a Basque-style treatment that was bright and silky. A thick fillet of white fish followed with crackling skin, set over a smooth green purée and ringed by a buttery, garlic-leaning emulsion streaked with herb oil. Clean, confident flavors. They play with texture and humor, too. A perfect croqueta wore a translucent slice of jamón that melted luxuriously over the hot crust. A pig-shaped tuile hid a rich, creamy pork organ filling, which was whimsical, but technically spot on. There was also a pillowy, espuma-topped number scattered with micro-herbs and crunchy bits, a modern, seafood-leaning wink at ensaladilla. And if you like cheese, the trolley lurking by the service station will bring you plenty of joy before dessert. Service throughout was exactly what you want at this level: genuinely kind, attentive without hovering, and clearly having fun with the tableside touches. Nothing read as gimmickry; it all supported what was on the plate. Between the inviting team, the polished room, that knockout bread, and a parade of beautifully executed seafood, CEBO went from "last-minute idea" to "let's tell everyone we know." read more
I've only tried three Michelin restaurants. Compared with A'Barra and Guytán, Cebo has been the best so far. My husband and I ordered the 16 course tasting menu with the 10 course wine pairing. The courses were modern takes on Spanish dishes featuring regional ingredients. It was a luxurious experience, and the food not only looked like works of art, but pleased all the senses. I highly recommend for any food tourists that want a memorable experience of Spain. read more
An amazing experience! We don't often get to dine in Michelin rated restaurants, and don't pretend that we are sophisticated enough to know all the intricacies of the fine dining rating system...all I know is that we were impressed with the service, presentation, and delicious tasting menu we had the pleasure of partaking. The ambiance is intimate, and their focus on simplicity is truly amazing as they guide you through what they call a journey across the flavors of Spain. read more
2 years ago
A wild disappointment Was expecting so much and it just didn't deliver Ambiance is ok but honestly not what people say Service spot on and solid Food good but not great Perhaps one our worst Michelin experiences ever and anywhere in Europe read more
3 years ago
They deserve another Michelin star and here's why: We do a lot of Michelin meals and look for ones when we travel. This is a one star but there are two major reasons I would increase their Michelin to a 2: First: The food isn't merely a chef's creations . This 14 course meal was a culinary love letter to Spain. For those who want to taste flavors unique to the country from a chef that understands very well how to do it -- this is your place. Second: the wine pairing. It's very difficult to get wine pairings done well even harder to be perfect. It takes different tastes and the humility to adjust to other options if your choice isn't working. Each wine paired tonight in our 6 selection was good as a stand alone. But the wine went far beyond that presenting a whole new unique flavor to the dishes when combined. It's a pairing that doesn't merely go with the food, it complements it and enhances it. Now realize there are 14 courses and if you do the 6 wine pairing, that means a few glasses have to accomplish that for more than one dish. At other Michelin 1 places, the chefs are doing innovated thighs that I truly admire and respect. To make your dishes take customers on a journey through what you love the most about Spain is an honor. It and the wine pairings elevate what is being done here beyond a Michelin 1 Again, I was very honored to taste what they are doing here and it deserves every bit of the attention it gets and then some. We've already talked our friends into making reservations read more
2 years ago
A wonderful meal and excellent service. The wait staff was great at accommodating us non-Spanish speakers by carefully explaining each dish. We went when they were in the process of changing their menu, so they only offered 14 or 16 courses (they had a smaller 12 course menu). We went for 14 courses which was a lot of food. I was struggling a little towards the end, but everything was so good I kept eating! read more
Cebo is decent, but not extraordinary. Overall we found that while the service and presentations were top notch, the food is hit or miss in terms of flavors, and Cebo does a lot but not all of it is great. We had the Somos menu, which came out to 16 courses I think (first and final were collections of many small bites). The small bites were all interesting (a nice variety of flavors and textures, and a wonderful presentation), most of the other courses were good but didn't blow us away, a few I wouldn't want to eat again. For me, the rice courses, meat courses, and cheese course were best (both from the cheese course were exceptional and my favorite bites of the night). Overall it's a great experience. The service is amazing, they will actually serve you tap water (unlike every other Michelin we visited while in Spain), they had great olive oils with their bread course to start, the restaurant is very nice inside and diners have lots of space (feels more private), and wines are very reasonably priced (at one point we confirmed that prices were for the bottle). Also, the price of the meal is not overly expensive for the amount of detail put into every dish. read more
1 year ago
7 years ago
Cebo- Classic Menu The food here was delicious. The classic menu was more than enough food to last me for the rest of the day. I had breakfast followed by a 3 hours walking tour- suffice to say that when I got here I was more than ready to eat lunch. The portions look small but pack a punch and by the time they got to the beef dish I was beyond full and saved room for dessert. Hands down a must try. Note that they allow for substitutions. I'm not a fan of anchovies so they replaced that dish with a mushroom one read more
5 years ago
6 years ago
I really have mixed feelings about this place. I wanna give them a 3.67. I expected somewhat because Cebo is a Michelin star restaurant. The food was interesting but the sanitation is quite questionable. Ordered tea and the inside of the teacup was so so so dusty. One of the dishes was burnt. And no this isn't me not understanding the deep avant garde modern cuisine. Also a fly was found in my drinking cup but that's not the restaurant's fault...or is it..at this point I'm not even sure. Wow this sounds like I should give them three stars but the food was really good! But was it..? I can't get over the burnt eggplant sauce. Or the fly in my cup. Or the dusty teacup. Also had to change a spoon. I remember leaving the place quite happy and satisfied or was I just happy to leave....I don't know. The waitress did seem concerned and she made sure we had clean cutlery and asked if we needed anything. She also gave us sparkling water on the house after the fly incident. read more
3 years ago
CEBO - The Seventeen Our taste journey through seventeen regions of Spain. Thinking about the delectable and creative dishes from cebo only a week ago...as I'm back to eating the classic cuisine of north america...fries and burgers We opted for the "seventeen" over the "classic" menu to get a more wholesome taste of the various regions in spain, and let's be honest, 17 is better than 10 #biggerthebetter Overall, the experience was fantastic...aside from the dim lighting which made #foodphotography near impossible... Washed down our 17 courses (18 plates as we got a bonus dish from the classic menu) with a glass of champagne Not in any particular order of how we got our dishes, these are some of the highlights of the courses not in any particular order: Andalucia region - Iced 'gazpacho', baby shrimp and olive oil "remojon" - This was actually our first dish of the night, and one of Julie's favs. The region is known for fried fish, seafood, olive and gazpacho. The shaved ice was a nice texture and made the seafood flavours taste really fresh! CantaBria region - Anchovy, lavender and 'picon' cheese - Includes seafood from the Cantabria Sea. I personally loved the intro and presentation of this dish. The lavender crisp was presented on a bed of moss with light smoke all around. We asked the waiter if anyone mistakenly ate the moss...yes, yes a few. Surprise dish from the Classic Menu - My first time having anchovy ice cream! The was a bit of an anchovy overload for me as the fishy flavours were a tad too strong. The anchovy backbone was light and crunchy - nice contrast to the smooth ice cream. Another one of julie's favs Madrid - Aged beef "ropa vieja" - The beef was really tender and if you looked really close, you can see the seared 'cebo' on the beef. The "ropa" was actually made from chickpeas! Really cool flavour and texture combo. - Extremadura - Cayenne pepper cream from "la vera", torta de la serena cheese, and mushrooms - The western iberian peninsula known for its simplicity of preparing and affordable costs. This was one of my favourites! The textures of the wild mushrooms with the smooth cheese pearls were delectable. The plate itself was also in the shape of a wild ear of mushroom. Navarra - The Sweet Garden - Possibly the most intriguing dish - a dish where veggie meets fruits and savoury meets sweet. 3 main veggies were prepared in their traditional savoury form next to a blend of their sweet form. The red pepper tied with strawberries ice cream was my fav! Asturias - croquette with fresh milk, "compango" and clam - A little one biter with explosive taste. The fresh milk inside made it a delicate appetizer. Pais Vasco - Pantxineta and Patxaran - From the #basque county food known for its grilled meats and seafood. This was the basque take on tartare Castilla La Mancha - Egg, Saffron and pork rind stock - another one biter due to its delicate components of egg and caviar. aragón région - baby lamb Russian pie and tender almond starring an #aragon specialty, lamb cooked in between two wafer like "pies" a highlight dish for me! - Asturias croquette made of fresh milk compagnon and clam Islas Baleares- brut rice with #iberian sobrassada and mahonesa. A lot of Spanish words I dont understand this region features a lot of exotic seafood. This dish was the most filling dish with the rice as base, flavours were interesting however a bit too bold and robust for my personal liking Islas canarias- green mojo and canary salmorejo- the most familiar tasting dish of the night with a famous #canaryisland soup and tasty fish combo la rioja- cod cooked with lamb sweetbreads - pieces of cod cooked the #rioja Way in the deep red colored soup. Another thick savoury dish. Galicia - pore gallego with kale and barnacles - region know for its sauces and stews this was a nice hearty dish. The #kalechips Were a nice touch paparajote remake with lemon and grape - moving to the sweets after 14 rounds of savoury dishes! The little lemon and grape jellies were a delicate touch. another dessert from #valencia Featuring the tastes of oranges, Mandarin, and orange blossom flower in a fluffy #cottoncandy arrangement read more
7 years ago
7 years ago
7 years ago
8 years ago
The presentation of the dishes was beautiful, like works of art. Menu was mainly focused on seafood, which we didn't realize beforehand. Love seafood, but we both wished there was more of a variation. There was one pork dish (crispy Spanish Migas & Iberian Pork) that was incredible! And the black Andalusian Baby Squid was so delicious. A couple of the seafood dishes were just too fishy for my palate, but overall a very nice experience. Modern decor and low lighting. Staff was could've been more relaxed, a bit too formal and stiff. This place is sure to receive a Michelin Star. read more
8 years ago
Cebo is the new kid on the block for the Michelin star restaurants in Madrid. Reservations are recommended. It was a really good experience. The price is really a bargain for the level of service provided and the quality of the ingredients. I requested in advance a change for my menu, which they accommodated to their short menu, I wish they were able to do that for the long menu. Wine pairing was adequate. read more
8 years ago
More info about Cebo
Carrera de San Jerónimo 34
28014 Madrid
Spain
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917 877 770
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http://www.hotelurban.com/#!es/restauracion/restaurante-cebo-info
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