Sergio Monterde
Sushiman at Bakko in Madrid, previously at Kappo, Zuara Sushi and Asiakō, known for aging fish and making his own rice vinegar.
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Sergio Monterde is the sushiman behind Bakko, an omakase bar and dining room in Madrid's Barrio de Salamanca that he opened with gastronomic critic Alberto de Luna in 2025. Monterde previously worked at Kappo, Zuara Sushi and Asiakō, where de Luna first encountered his cooking as a diner. At Bakko he sources fish from Galicia, Cádiz and Japan, ages some cuts including tuna for up to 20 days, and makes his own rice vinegar rather than buying it in.
Biography
Career
Monterde worked as a sushiman at Kappo, Zuara Sushi and Asiakō before opening Bakko together with Alberto de Luna in 2025. De Luna, a lawyer turned gastronomic critic and influencer, first came across Monterde's cooking as a diner at Asiakō, and crossed paths with him again at Kappo and Zuara Sushi; the two eventually decided to open a restaurant together, with de Luna backing it financially and Monterde leading the kitchen.
Philosophy
Monterde makes his own rice vinegar rather than buying it in, saying "en tu vinagre está tu alma" (in your vinegar is your soul). He ages some fish, including tuna, for up to 20 days, smokes ingredients over grapevine wood, and works with fish and shellfish from Galicia, Cádiz and Japan, including Hokkaido scallops and Huelva king prawns. He also makes his own ginger, pickles and fermented ingredients from scratch using techniques that predate refrigeration.
Restaurants
Sergio Monterde in our guides
Editorial guides featuring Sergio Monterde’s restaurants.
Frequently asked
Who is the chef at Bakko in Madrid?
Sushiman Sergio Monterde, who opened the restaurant together with gastronomic critic and influencer Alberto de Luna in 2025.
Where did Sergio Monterde work before Bakko?
He worked as a sushiman at Kappo, Zuara Sushi and Asiakō, where Alberto de Luna first encountered his cooking as a diner.
What does Bakko serve?
Omakase tasting menus and an à la carte selection of nigiri, oysters and grilled dishes, built on fish sourced from Galicia, Cádiz and Japan.
Where is Bakko located?
Calle López de Hoyos, 9, in Madrid's Castellana/Salamanca area.
What makes Sergio Monterde's approach distinctive?
He makes his own rice vinegar rather than buying it in, ages some fish like tuna for up to 20 days, and smokes ingredients over grapevine wood.