The menu runs classical Spanish, built to let product speak: Mendavia vegetables in Joselito ham broth, leek two ways with smoked eel and caviar, red mullet with gazpachuelo and barley. There's a whole Joselito jamón vintage on the list, plus national lobster with roasted tomato and seaweed, and an Iberian pork Wellington built for two. The wine and sherry list runs to around 8,000 bottles.

A'Barra was born inside Sula Restauración, the alliance between the Joselito ham house and La Catedral de Navarra, and opened in May 2016 at Calle del Pinar 15, in the premises that once held El Bodegón. Six months later it won its Michelin star, which it has kept every year since, and it holds one Repsol Sol.

The name comes from abarra, a Basque word used in Gipuzkoa and Navarre for an old tool cut from a single branch, with two parts on one axis: one you pull and one that bears the weight. The restaurant reads it as its link to the land and as the union of dining room and kitchen.

A'Barra turned ten in May 2026, still with Sergio Manzano at the stove and the Michelin star it won six months after opening. The anniversary is a reminder of the scale behind the discretion: more than 700 square metres, designed by Silka Barrio, with a central bar, a glass-walled wine cellar, the main room, four private spaces and a kitchen counter where up to eight people can watch the tasting menu being cooked.

Valerio Carrera's cellar runs to around 900 references, chosen for distinctive producers over the obvious names, with particular strength in sherry, Galician wines and grower Champagne. Dishes that have marked the decade include toasted leeks with Caspian Pearl caviar and smoked eel, the Iberian pork Wellington, hake in a shellfish sauce with sea air, and a foie gras waffle with coconut foam.

The tasting menu runs to twenty courses at €165 and is served until 15:00 at lunch and 22:00 at dinner. It moves from snacks such as crispy green beans with peas and mint, a pizza with smoked cheese and Joselito jowl, and a salt-cod churro with spicy honey, through Joselito ham noodles with smoked eel and a Mos egg, squid in its ink, and langoustine with citrus meunière, to fish from the market and spiced pork cabezada with mango and passion fruit. It closes with leek, citrus pith and almonds, and chocolate and coffee with an essence of ham.

The Joselito 2015 Vintage ham can be added for €28 and a cheese course for €22. There are two pairings: Maridaje Sensorial at €105 and Colección Privada at €215.

The decoration takes the Quercus oak as its theme, in wood, granite and quartz and the browns of the forest, with works by established artists on the walls. The main dining room has large windows onto the garden and can be closed off into private sections or opened into a single room for up to 62 at an imperial table. Around it sit private rooms including Bellver, looking onto the garden, Biblioteca, lined with a gastronomy library, Dalí for up to 12 and Viola for up to eight. The kitchen table lets you eat the tasting menu while watching the kitchen run the service.

LA'BARRA is the restaurant's cocktail and ham bar, built around a marble counter weighing 14 tonnes and set a metre from the kitchen. It serves Joselito ham and signature cocktails from Nacho Zamora, who holds a qualification in mixology and spirits from the Madrid Chamber of Commerce, and it seats 18 or holds 40 standing.

A'Barra is open Tuesday to Saturday from 13:30 to 23:00 and closed on Sunday and Monday. Tables are booked through the reservation page on its own site, and bookings carry a cancellation policy with a card guarantee. Groups of ten or more are handled separately, with a private room and a choice of three set menus with wine, water and coffee included: Bronce at €115, Plata at €129 and Oro at €155.