César Martín
Chef and co-founder of Lakasa, Madrid's 2 Repsol Soles casa de comidas known for market cooking and game.
- Repsol Soles
2- Restaurants
- 1
César Martín is the chef and co-founder of Lakasa in Madrid's Ríos Rosas/Chamberí area, which he opened in 2012 with his partner Marina Launay and which now carries 2 Repsol Soles. Trained at Madrid's Escuela de Hostelería, he learned game cooking under Iñaki Camba at Arce, then built his own reputation for it at Balzac and at his first restaurant, La Abacería de la Villa, which he co-founded in 1996 at age 26. Lakasa won Restaurante Revelación at the 2012 Premios Metrópoli and moved to its larger current space in 2016.
From @lakasa on Instagram
Bonito del norte en escabeche con chalota, zanahoria, ajo y hierbas. #lakasa #cocinadetemporada #bonitodelnorte #madridrestaurants #bonito
Ahora que llega al final de su temporada, queremos despedir el bonito como se merece: cocinándolo. Tras toda una temporada buscando maneras de trabajarlo, todavía nos queda alguna más por probar. Y luego sí, tocará esperar hasta que vuelva el próximo verano. #bonito #lakasa #cocinademercado #coci
Estos días, lo utilizamos en salsa para acompañar unos dados de atún en crudo con los últimos higos de la temporada. #Lakasa #atún #madridrestaurants #tomatilloverde #receta
Biography
Early years
César Martín trained at Madrid's Escuela de Hostelería, then worked under chef Iñaki Camba at the restaurant Arce, where game became a constant on his plates. He opened his first restaurant, La Abacería de la Villa, in 1996 at age 26, with Miguel Llanos.
Career
He went on to cook at Balzac, where he deepened his game cuisine, and at La Trattoria d'E alongside Andrea Tumbarello, where he met his future partner Marina Launay. In 2012 he opened Lakasa with Launay, who runs the dining room; the restaurant won Restaurante Revelación at that year's Premios Metrópoli, and in 2016 Metrópoli named Martín Cocinero en Progresión. Lakasa relocated to a larger space near Ríos Rosas in Chamberí, Madrid, in May 2016.
Philosophy
Lakasa is run as a casa de comidas / illustrated tavern of market cuisine, serving dishes in full and half portions with daily specials that track seasonal availability, alongside a curated cheese selection and a wine list weighted toward Jerez.
Restaurants
On Guidavera
1César Martín in our guides
Editorial guides featuring César Martín’s restaurants.
Accolades
- ·2 Repsol Soles, Lakasa
- ·Restaurante Revelación, Premios Metrópoli (2012)
- ·"Cocinero en Progresión" (Chef in Progression), Metrópoli magazine (2016)
- ·Two Emes rating, Metrópoli Guide
Frequently asked
Does César Martín have a Michelin star?
No. Lakasa holds 2 Repsol Soles rather than a Michelin star.
Where can I eat César Martín's cooking in Madrid?
At Lakasa, near Ríos Rosas in Chamberí, where he's cooked since 2012; it moved to a larger space in 2016.
What is César Martín known for?
A seasonal, market-driven casa de comidas style with a strong focus on game dishes, a curated cheese selection, and a wine list weighted toward Jerez.
Who runs the dining room at Lakasa?
Marina Launay, César Martín's partner, who joined him in opening Lakasa in 2012 and whom he met while working at La Trattoria d'E.
Where did César Martín train as a chef?
At Madrid's Escuela de Hostelería, then under chef Iñaki Camba at the restaurant Arce, where he first developed his signature game cooking.
What was César Martín's first restaurant?
La Abacería de la Villa, which he opened in 1996 at age 26 with Miguel Llanos, before cooking at Balzac and opening Lakasa in 2012.