Miguel Ángel Jiménez
Founder of Taberna La Catapa in Madrid, the tavern he opened in 2010 after choosing to step away from fine dining.
- Repsol Soles
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Miguel Ángel Jiménez is the founder of Taberna La Catapa, a tavern in Madrid's Ibiza neighbourhood that he opened in April 2010 after 27 years in Madrid restaurant kitchens, deliberately stepping away from fine dining. He began studying culinary arts in 1987, then trained across Príncipe de Viana, five years at El Amparo (where he learned from a young Martín Berasategui), El Cenador de Salvador, Guisando, the cervecería Juan Bravo 25, nine years at Norema Salinas, a spell in London, and Ramsés Life&Food. La Catapa holds a Repsol Sol, and Lawrence Obeng Essel, who's worked there since it opened, runs the kitchen day to day as jefe de cocina.
Biography
Early years
Jiménez began studying culinary arts at a hospitality school in 1987.
Career
He built a 27-year career in Madrid kitchens before opening his own project. He worked at El Comedor and Príncipe de Viana, his second professional stop, then spent five years at El Amparo, where he learned from a young Martín Berasategui, whom he's called groundbreaking and ahead of his time. He also worked at El Cenador de Salvador, co-created Guisando and the cervecería Juan Bravo 25 with Ramón Ramírez, spent nine years at Norema Salinas Catering (a stay he'd originally planned for one), had a brief stint in London, and worked at Ramsés Life&Food before opening Taberna La Catapa in April 2010 on Calle Menorca. He deliberately chose not to chase a Michelin star for the tavern. La Catapa first occupied a smaller space on the same street before moving in 2013 to a larger location nearby that had been the wine bar Laredo, adding a dining room of about ten tables to the original bar.
Philosophy
In his own words: "Nuestra experiencia, junto a la pasión por el producto, el vino y el cliente conforman esa «calidez»": experience, plus a love of product, wine and guests, is what he says gives the tavern its warmth. Sommelier Nico Fernández later joined to build out the wine list further.
Restaurants
On Guidavera
1Miguel Ángel Jiménez in our guides
Editorial guides featuring Miguel Ángel Jiménez’s restaurants.
Accolades
- ·Academia Madrileña de Gastronomía, Premios Gastronómicos de Madrid: Bar/Taberna category (2025, La Catapa)
- ·Repsol Guide: 1 Sol, La Catapa
Frequently asked
Is Miguel Ángel Jiménez the chef at La Catapa?
He's the founder of La Catapa, which he opened in April 2010 after working at several Madrid restaurants and choosing to leave fine dining. Lawrence Obeng Essel, who's worked there since it opened, is its jefe de cocina (head chef).
Does La Catapa have a Michelin star?
No. Jiménez deliberately chose not to chase a Michelin star when he opened the tavern. La Catapa holds a Repsol Sol.
Where did Miguel Ángel Jiménez train?
He began studying culinary arts at a hospitality school in 1987 and worked at Madrid restaurants including El Comedor, Príncipe de Viana, El Amparo, El Cenador de Salvador, Guisando, Juan Bravo 25, Norema Salinas, and Ramsés Life&Food, plus a stint in London, over a 27-year career before opening his own tavern.
When did La Catapa open?
April 2010, initially in a smaller space on the same street before moving to its current, larger location in 2013.
Who did Miguel Ángel Jiménez train under?
During five years at El Amparo he worked alongside a young Martín Berasategui, whom he's described as groundbreaking and ahead of his time.
How long did Miguel Ángel Jiménez cook before opening La Catapa?
About 27 years, across Madrid kitchens including El Amparo, Norema Salinas Catering (nine years), and Ramsés Life&Food, before opening his own tavern in 2010.