Chef Pedro Larumbe

Written by Margaux Cintrano

Chef Pedro Larumbe

The renowned veteran chef proprietor Pedro Larumbe, originator of extraordinare dishes and flavors, is the creative artist at his Barrio Salamanca restaurant. He defines his work as evolutionary market traditional cuisine. He outsources the best products, using the state of the art culinary tools and techniques, however, without forgetting the inheritance of regional Spanish cuisine, its roots. Born under the astrological sign of the kitchen on July 10^th, in Lerín, Navarra, where he also owns a Restaurant called Larumbe in Pamplona and two other venues here in Madrid. Visitors and residents can hardly miss the magnificent, circa 1899, palatial, ABC Commercial Centre property which is richly embellished with stunning views, roof top terrace, architectural adornments and exquisite interiors.

His roaster of restaurants include: El Resturante Finca Del Valle on Center Nacional II on KM 13.200 in San Fernando (91.742.4641) and his thirty two room Tuscan detailed, 4 Star Hotel & Restaurante Quinta de Los Cedros located on Calle Allendesalazar 4 in the Arturo Soria neighbourhood (91.515.2200). With the Spring season arriving the exclusive restaurant has a spectacular terrace. The bill of fare is Mediterranean innovative classical.

Over the years, Pedro Larumbe has received so many awards that it would take pages to describe them all. Additionally, throughout his career, he has been acclaimed the Best Chef, Best Restaurateur and Best Innovator. Larumbe has been discovering and implementing exemplary cooking techniques and renovating ingredients such as a hyper tech bain marie for sous vide cooking. A culinary wizard in his own right, additionally, for the last thirty years he has been collaborating with Ferrán Adrià, Juan Mari Arzak, Pedro Subijana, Martín Berasategui and many other celebrity Chefs.

Opened since February 1996, Pedro is quite passionate in his take on Spanish regional evolutionary market cuisine, perfecting his culinary creations and demonstrating his outstanding, refined style. The elite service is provided by Maître Jorge Fijo and staff. The 10 page wine carte fulfills a wide variety of palates and is veered towards the best of Spain´s appellations and bottles range from 15 Euros up to 600 Euros. The Degustation is 80 Euros excluding gratuity. Both Baylee Simón and I raved over Pedro´s impeccably flawless indulgences that we shared.

Chef Specialties

Cava Brut Reserva Segura Viudas
Octopus with Violet Foam Aire
Sea Scallops & Langoustines with Mahou Black Beer
Cockles & Hake with Idiazábal & potato foam
Filet Mignon on Pesto Genovés & Veggies Bed
Aranjuez El Regajal 100% Tempranillo 2005
Moscatel Málaga Blanco Dulce de El Consejo Regulador
The Brittle Bitter Orange Shaped Bird Cage Crunch with Chocolate Black Beer Thimble Sized Posh Noshes

Over Cafe With Pedro Larumbe

Mar: What motivated you to pursue a career as a Chef?
Pedro: I was 17 years old and working in a Navarran Hotel. It was very different in 1970 and I had to work. To my surprise, I prepared "miracle" croquettes. Then my career chose me! I have always enjoyed experimenting and developing new culinary concoctions.
Mar: What are your star ingredients?
Pedro: Fresh fish: Sea bass, Sea Bream and John Dory and freshly grown vegetables.
Mar: Where have you lived and worked over the years?
Pedro: I have lived, studied and worked in Navarra, Santander, Catalonia, Pais Vasco, Switzerland and France.
Mar: What do you do in your rare free time?
Pedro: I enjoy the tranquil and the calm. I like to exercise, jog and bicycle and of course spend time with my family and loved ones.
Mar: Do you have a proverb or idiom that you always follow?
Pedro: Yes. I never reveal my professional secrets before they reach fruition because if I did, they would no longer be secrets.