A Chef Guided by Nature
Chef Coco Montes trained at Le Cordon Bleu Paris and honed his skills under Alain Passard at three‑starred L’Arpège, as well as in kitchens at Azurmendi, Zalacaín and Eleven Madison Park. His cuisine is rooted in daily variation, today’s produce shapes tomorrow’s dishes. Natural, precise and respectful, his cooking offers freshness with finesse and a strong focus on vegetables.
For me, luxury is flexibility, changing the menu as I wish almost every day, depending on the produce that comes in.
Pabú
JREJRE-Jeunes Restaurateurs
Madrid, Spain
PABÚ is chef Coco Montes’s personal project on Calle Panamá. It offers a micro‑seasonal menu that shifts daily, reflecting the freshest ingredients at their peak. With French technique applied to Spanish produce in an elegant yet welcoming dining room, it earned a Michelin Star in its first year. The intimate space, anchored by an open kitchen and extensive wine cellar, invites diners to feel both pampered and at home.
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