one test kitchen.
two set menus.
three months to operate.
driven by opportunity to express myself, cocina beta has been the driver to finally start what has been on my mind for years
project #1 : cocina beta - set menu
from December 12th 2026 until february 28th 2026
567 customers received
57 dishes created
86 liters of (good) wine sold
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cocina beta is an experiment laboratory. we tried dishes, gathered feedback and had a lot of fun.
special thanks to eliott, sof, javi, gerardo, paula and the unmar team, fermín, tamara, lorena, elias, begoña, alejandro, for their unconditional operational support during that time.
Find some of the creations for that period, and wander to my instagram @abbenard for more fun.
beef filet - béarnaise
mussels - artichoke - sobrassada
calçots tempura - romesco
fresh is best - mussels from galicia
celeriac - macha - perfect egg - aubergine - rose
marinating red cabbage
manin y sus muchachos - clos du tue boeuf
ile flottante - granola - nutmeg custard
kefir - limequat - mandarine and lime
fresh is best
mussels - artichoke - sobrassada
alive product
service
mole blanco - caramelized carrots - mandarine
red cabbage - demi glace - feta - lime
100% coliflower
romanesco alla carbonara
white riñon bean - bone broth - habanero
butternut risotto with sage and red pepper
100% apple
filet - peppercorn sauce
gougères
insane calçots
gougères - anchoas & butter
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