Javier Sanz y Juan Sahuquillo
Product Essence
This is where the product is the protagonist, where its essence shines above all. A naked product, without artifice. Essential.
Preparations that use the right technique and only the necessary ingredients, thus allowing their quality, origin and true flavor to prevail.
After the successful previous seasons and being awarded one Michelin Star, in the fourth season of CEBO (2025-26) we offer the CLASSICS and SEASON menus, with 13 and 17 steps respectively.
Classics Menu
- Anchovy from Santoña – Three versions
- Guinea fowl – Tuber Melanosporum
- Acorn-feed pork – Cañitas' croquette
- Blunt tomato – Goat dairy
- Dive razor clam – Marsh frost
- Smooth clam – Galician shrimp
- Smoked sturgeon – Oscietra Caviar
- Line-caught squid – Iberian rancid
- Alfonsino fish – Spinach bulb
- Caneton duckling – Pyrenean morel
- Wild strawberry – Madagascar vanilla
- Cocoa of origin – Levantine tigernut
- National nuts – Classic pastry
+ Bread selection
160€ VAT included
* The menu might be subject to changes due to the seasonality of the products.
Season Menu
IN THREE ACTS
- Drink and aperitif (Optional)
- Anchovy from Santoña – Three versions
- Guinea fowl – Tuber Melanosporum
- Acorn-feed pork – Cañitas' croquette
- Blunt tomato – Goat dairy
- Diving razor clam – Marsh frost
- Smooth clam – Galician shrimp
- Smoked sturgeon – Oscietra Caviar
- Button champignon – Toasted butter
- Teardrop pea – Hake cheek kokotxas
- Line-caught squid – Iberian rancid
- Red shrimp from Palamós – Orza vase butter
- Alfonsino fish – Spinach bulb
- Malague cabrito goat – Aged rice
- Caneton duckling – Pyrenean morel
- Wild strawberry – Madagascar vanilla
- Cocoa of origin – Valencian tigernut
- National nuts – Classic pastry
+ Bread selection
220€ VAT included
* The menu might be subject to changes due to the seasonality of the products.
