Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
I opened a restaurant, because I am passionate about anything to do with food. And after 22 years my passion has not waned. I trained with Arzak in San Sebastián, at the Jockey in Madrid, Chez Bruneau in Brussels and El Bulli in Roses. The person who has influenced me the most is, without a doubt, Tomás Herranz of Cenador in Madrid, the most charismatic chef of all those I have known.
Atrio opened on 25 December 1986 and my entire career has been spent there. When it opened the head chef was JUAN GONZALEZ, a superb cook and a magnificent person who worked with us and stayed at the restaurant until he saw that I was able to take charge of the kitchen myself.
My moments of greatest satisfaction: when I see that the people who have dined with us are leaving happy, that for a matter of a few hours, with carefully-prepared fine cuisine and sincere affection, we have managed to let them cast their cares aside.
I try to create an honest cuisine with no tricks. A cuisine which gives satisfaction and pleasure.
What was your most moving culinary experience? During my first visit to the Zalacaín in Madrid, where I discovered what a great restaurant really is.
The most amusing kitchen incident you ever witnessed? When we were making a dish and a trainee confused a Melanosporum black truffle with a chocolate truffle!
Your best piece of advice for amateur chefs? Forget recipes and exact quantities and be guided by your own intuition.
Spain
Atrio Restaurante Hotel
