Aldo Sebastianelli
Chef and co-founder of Gustoo, a high-cooking market stall in Madrid's Mercado de San Antón in Chueca.
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Aldo Sebastianelli is a chef of Argentine origin, trained at Le Cordon Bleu in Madrid, who worked under Rubén Arnanz at Villena from age 17, at Aquavit in London, and later under Dabiz Muñoz at DiverXO and Mario Sandoval at Coque. He met Jorge Cal at the restaurant Morgana in Madrid, and the two went on to open Gustoo, a high-cooking stall with street-food pricing in Madrid's Mercado de San Antón in Chueca, which won the 2025 Premios Metrópoli for best restaurant under €40.
From @aldoosebastianelli on Instagram
Los favoritos de la casa tienen una cosa en común: no vienen con instrucciones. Aquí mandáis vosotros y el plato se monta a vuestra manera, en solo 4 pasos: 1️⃣ Elige tu base. 2️⃣ Súmale los ingredientes que más te apetecen. 3️⃣ Remata con los acompañamientos que te hagan feliz. 4️⃣ Recógelo, ábre
Fermentos y encurtidos: cómo nos gustan 🙌 Hoy @aldoosebastianelli nos cuenta algunas curiosidades del proceso para lograr sabores impensables y combinaciones que le dan un toque único a cada plato. 📍 Mercado de San Antón Horario: Domingo, mediodía. De Martes a sábado, mediodía y noche. Lunes cerra
🐟 Cada elaboración es diferente, pero todas comparten el mismo origen: un Atún Rojo excepcional. Cuando el producto es extraordinario, la técnica solo tiene que acompañarlo. 🐟 Each preparation is different, but they all share the same origin: exceptional Bluefin Tuna. When the product is extraordin
Biography
Early years
Aldo Sebastianelli is of Argentine origin and moved to Spain to train in high-level cooking. He trained at the Le Cordon Bleu school in Madrid.
Career
He started young: at 17 he worked at Villena under chef Rubén Arnanz, then spent time at Aquavit in London. At 21 he opened his own restaurant, Jiménez 22, which later closed, and he went on to work in restaurants in Italy and Qatar, including helping establish the Tatel outpost in Doha around the 2022 World Cup. Back in Madrid, he worked at Mena, and trained under Dabiz Muñoz at DiverXO and under Mario Sandoval at Coque. He met his future business partner, Jorge Cal, at the restaurant Morgana in Madrid, and the two went on to open Gustoo together, a high-cooking stall with street-food pricing inside the Mercado de San Antón in Chueca. Gustoo won the 2025 Premios Metrópoli award for best restaurant under €40.
Philosophy
Gustoo skips the waiter and lets diners watch their dishes being plated at the counter, aiming for, in Sebastianelli's words, intense flavours at street-food prices. The menu runs from Korean fried chicken to tempura king prawns, red-curry beef brisket and pibil salmon, folded into baos and brioches.
Restaurants
Accolades
- ·Premios Metrópoli, Best Restaurant Under €40, Gustoo (2025)
Frequently asked
Who is the chef at Gustoo?
Aldo Sebastianelli, who co-founded Gustoo with fellow chef Jorge Cal after training under Dabiz Muñoz at DiverXO and Mario Sandoval at Coque.
Where is Gustoo located?
Inside the Mercado de San Antón in Madrid's Chueca neighbourhood, on the market's second floor.
Where did Aldo Sebastianelli train before Gustoo?
At Le Cordon Bleu in Madrid, then under chefs including Rubén Arnanz at Villena, Dabiz Muñoz at DiverXO and Mario Sandoval at Coque, plus stints in London, Italy and Qatar.
Has Gustoo won any awards?
Yes, it was a co-winner of the 2025 Premios Metrópoli award for best restaurant under €40.
How did Aldo Sebastianelli and Jorge Cal meet?
They met while both working at the restaurant Morgana in Madrid, and later opened Gustoo together in the Mercado de San Antón.
What does Gustoo serve?
Baos and brioches with fillings that range from Korean fried chicken to tempura king prawns, red-curry beef brisket and pibil salmon, at street-food prices.