José Calleja
Chef of Surtopía, an Andalusian restaurant in Madrid's Salamanca neighbourhood holding 1 Repsol Sol.
- Repsol Soles
1- Restaurants
- 1
José Calleja is the chef of Surtopía, an Andalusian restaurant he opened in January 2012 in Madrid's Salamanca neighbourhood. Originally from Sanlúcar de Barrameda in Cádiz, Calleja built the menu around southern Spanish tradition sourced directly from Andalusia, fish from Cádiz and Almería, meats from Huelva and Córdoba, cheeses from Grazalema, and wines from Jerez and Málaga, updated with dishes like tataki-style cazón and confited urta. Surtopía holds 1 Sol in the Guía Repsol.
Biography
Early years
Calleja is from Sanlúcar de Barrameda, in Cádiz, where he grew up playing in the town's market next to his grandmother Mercedes's butcher shop; her home cooking (stews, pucheros and traditional Andalusian dishes) shaped his early sense of food. He has lived in Madrid for more than 25 years.
Career
Self-taught, Calleja trained in Madrid kitchens including El Olivo, Larumbe and Goizeko Kabi before striking out on his own. In January 2012, he opened Surtopía on Calle de Núñez de Balboa in Madrid's Salamanca neighbourhood, bringing Andalusian cuisine to the capital. The restaurant sources ingredients directly from Andalusia: fish and shellfish from the Cádiz and Almería markets, meats from Huelva and Córdoba, cheeses from the Grazalema mountains, and wines from Jerez and Málaga. Surtopía holds a Sol in the Guía Repsol.
Philosophy
Calleja updates traditional southern Spanish dishes rather than replicating them verbatim, citing a tataki-style version of marinated cazón (dogfish) and confited urta (a Cádiz bream) as examples. He's said, "Trabajo desde el conocimiento del producto, que es donde me siento seguro" (I work from product knowledge, where I feel secure), and describes himself plainly: "No soy un cocinero de rizar el rizo... Trabajo con mi sentido común" (I'm not one to overcomplicate; I work with common sense). The restaurant pairs a tapas-and-raciones bar with two dining rooms serving tasting menus, and leans heavily on Jerez and Málaga generoso wines.
Restaurants
José Calleja in our guides
Editorial guides featuring José Calleja’s restaurants.
Accolades
- ·1 Sol, Guía Repsol
Frequently asked
Does José Calleja have a Michelin star?
No. His restaurant Surtopía holds 1 Sol in the Guía Repsol.
Where is Surtopía located?
Calle de Núñez de Balboa 106, in Madrid's Salamanca neighbourhood.
What kind of food does José Calleja cook?
Andalusian cuisine rooted in his native Sanlúcar de Barrameda (Cádiz), updating dishes such as tataki-style cazón and confited urta, paired with Jerez and Málaga wines.
When did José Calleja open Surtopía?
In January 2012, on Calle de Núñez de Balboa in Madrid's Salamanca neighbourhood, bringing Andalusian cooking to the capital.
Where did José Calleja train before Surtopía?
He's self-taught and worked in Madrid kitchens including El Olivo, Larumbe and Goizeko Kabi before opening Surtopía in 2012.
What is José Calleja's cooking philosophy?
He says he cooks from product knowledge rather than technique for its own sake, describing his food as built on common sense rather than complication.