Atabalats Restaurant

Atabalats, or busy in English, is a good adjective to define this place during the midday rush hour. They fill the atmosphere with familiarity, smiles and the smell of freshly made fusion food. There is a constant coming and going of regular customers who work in the area who are set on a menu with a very good price and well-prepared food from market products. As the chef says, “Here you come to eat what you would want to do at home but do not do.”

They opened the restaurant just three months ago, Nicolás, Sasha and Juan Carlos. Three good friends who worked together at a luxury hotel and who are clear about the small details that make a difference. At Atabalats, you can see the care in every corner, from the decoration, made with all recycled wood, to the presentation in the dishes.

Although they have a good midday menu, the proposal focuses mover on dinner, when the local becomes a gastrobar, and offers a menu in which the burgers and tapas are the protagonists. A dish that cannot be missed, the Picanha. A Brazilian cut veal, presented almost to the point on a hot griddle, where the meat was just cooked.

The desserts are a feast for the most greedy, ranging from the classic Tiramisu, presented in macetita, to a dish of passion, a passionfruit mousse with coconut foam and peta zetas.

As if it were not enough, Sasha is in charge of not missing a cocktail to accompany the evening. In a very complete menu, there is no shortage of classics and we also find some of his creations. For those who love gin and tonic, they have more than 12 different gins. We were stunned with a Gin and Tonic gin Mare that Sasha prepared with basil, rosemary and burnt lemon skin, a real delight.