Our cuisine seeks to convey a personal hallmark; to know each product’s qualities and capitalise on their potential, combining tradition, techniques and innovation without any cultural barriers, and create a fun and surprising experience.

At ATICCOOK we work hand in hand with Bulthaup kitchens and are in tune with their concept and philosophy. Thus we have created a unique space and our own restaurant concept, where eating, cooking and living spaces are all integrated into one in a natural way. 

Thanks to the resources and infrastructure that we have, and ensuring the quality of our service, we offer a one-off tasting menu which changes each season.

Tasting menu

  • Fried egg with potatoes and ham

  • Crunchy airbag of goat cheese foam, quince and raspberry

  • Croquettes of black squid and shrimp rice


  • Sea bass Carpaccio with avocado cream, tomato tartar and citrus fruits.
  • Mackerel marinated in beet, spicy melon soup and coconut snow.
  • Pasta salad, muscat grape, cabrales and endives.
  • Bacon, smoked eel, raspberry and sweet potato.
  • Lamb Belly, butter cream, candidied leek and walnut textures.

  • Oreo of honey, rosemary and "torta de  casar"

  • Pumpkin coulant with lime ice cream and curry biscuit