Juan Carlos Ferrando

In the kitchen of chef Juan Carlos Ferrando, traditional and innovative cooking merge in equal parts. With inspiration from Rioja, Basque, and French cuisine, the result is an exquisite seasonal menu. Often, his dishes rely on only three or four ingredients that are used with impeccable techniques. Chef Juan Carlos prefers a cooking method where you see and know what you eat. Where no explanation is needed. In case you are a foodie, the chef offers the possibility of eating near his workspace. This “Chef’s Table” will occupy 2 to 6 people. There is no menu, the dishes depend on what chef Juan Carlos Ferrando decides to make that day. You get to watch the chef prepare up to 10 courses during a “Chef’s table dinner” so that you can watch the magic in action.

Restaurant Juan Carlos Ferrando, located in the city of Logroño, has a contemporary retro ambiance. You enter through a big steel door and are greeted by a colorful interior with different textures: ceramics, graffiti, posters, and lamps. The La Rioja region is famous for its wine, but it is also a region that is passionate about haute cuisine. As the nation's capital, Logroño meets all criteria necessary to be a welcoming city for tourists. The restaurant is located in one of the most popular tapas areas in the last few years amongst the locals and is known for its high-quality food.

For those who enjoy gastronomy, Juan Carlos Ferrando offers the experience of eating close to him. A space that will be occupied by between two and six diners and that he describes as "a place for the very gastronomic, where it is inevitable that there will be noise and bustle. There is no menu or menu, as it will depend on what Ferrando buys that day, between eight, ten, or twelve different dishes or not a la carte and seasonal menu. It is the chefs themselves who serve and there is a communion between them, directly. You can stop, see how they cook, what they plate, without losing the main idea that you have come to eat". A proposal that the chef is not afraid of, although he does respect it, because "it changes the way you work because you have to be more silent and have everything more organized. At the beginning, you think you are going to be the center of attention while you cook, but people are here to eat, to enjoy, and to be with their friends and family.