A Chef With a Fresh Perspective on Vegetables
Gonzalo Zarcero’s passion for cooking started at home in Extremadura, where he spent hours recreating recipes from old cookbooks. That early curiosity led him to the Benidorm Hotel School, where he deepened his understanding of Mediterranean cuisine. In Madrid, he refined his skills in the Michelin-starred kitchens of Mario Sandoval and Ramón Freixa before finding his own voice at Corral de la Morería. But it was at Fismuler, working alongside Pablo Sánchez Jiménez, that the vision for Marmitón Bistró was born—a place where local ingredients, traditional techniques, and bold creativity come together in constantly evolving dishes.
Cooking should be playful, surprising—even with the simplest ingredients. A carrot, a tomato, a handful of herbs—handled the right way, they can be just as exciting as any luxury ingredient.
Marmitón Bistró
JREJRE-Jeunes Restaurateurs
Madrid, Spain
In the heart of Madrid’s historic La Latina district, Marmitón Bistró redefines cosy dining with its focus on sustainability and culinary artistry. Led by chefs Pablo Sánchez Jiménez and Lalo Zarcero, this intimate space blends classic recipes with inventive techniques like fermentation, smoking, and pickling. The ever-changing “carta viva” menu highlights local, seasonal produce, ensuring every visit feels fresh and exciting. Whether you’re a regular or a first-time guest, Marmitón invites you to explore the flavours of Madrid in a warm, inviting setting.
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