Our Menu
Our menu evolves with the seasons, as we believe the best way to honor the produce is to respect its timing. We work with local producers, selecting ingredients that speak of the land and transforming them with techniques that enhance their essence without masking it. Discover our menu and let yourself be carried away by the flavor of the present.
One counter. Twelve seats.
At Artean, everything revolves around the counter: a vibrant, intimate, and open space where the chef and diner meet without barriers; only twelve seats for you to enjoy this experience.
We want you to feel the closeness, to witness the preparation of every dish, and to become part of the process. Because cooking, after all, is about sharing.
We are the result of seasonal produce, technique, and emotion. We love to cook from the soul, using what the land provides each season. Come and discover a dining experience that is intimate, sincere, and full of nuances. Our cuisine explores flavors from around the world, without ever forgetting our roots and the territory that surrounds us.
An experience designed to delight all five senses; let yourself be surprised at Artean Barra Abierta.
The Experience
At Artean, everything revolves around the counter: a vibrant, intimate, and open space where chef and diner meet without barriers.
We want you to feel the closeness, to witness the preparation of every dish, and to become part of the process. Because cooking, after all, is about sharing.
Our cuisine explores flavors from around the globe without ever losing sight of the essence of our land. Each season brings new ingredients, new stories, and new ways to surprise you.
An experience designed to delight all five senses.
We are German and Anali, Peruvian chefs who have called Spain home for several years. Our culinary journey has taken us through renowned establishments such as the three-Michelin-starred El Celler de Can Roca and Dani García, as well as BiBo Madrid, Estimar, and Gastón Acurio Paris, before finally leading us to San Sebastián to work at the Michelin-starred Kokotxa.