Atelier Casa de Comidas — Restaurant in Granada

Something very special is going on here. From the food to the service, this was an extremely memorable and cherished visit within a city and region that already provides a lot of those.

I did the tasting menu, all of it was of delicious, however one dish in particular left a truly profound impact on me. I felt like that antagonist food critic off of Ratoutille when I ate it. Brought up a lot of very complex and tender memories and emotions. I’m not sure how they did it, but they did.

The staff were incredibly welcoming, extraordinarily professional and carried no sense of arrogance or entitlement. You can tell that they are all passionate about the experience that this restaurante seeks to provide, and they also all spoke very good English, best of anywhere I experienced during my time in Andalusia.

The restaurant itself, as well as its location, is quite unassuming for the quality it provides, which I believe is part of the point. If your looking for somewhere flashy with decor that wows you, it isn’t that, you can tell the focus is comfort and accessibility; which is refreshing for a place that provides food and service of such high quality. However, still, know where you are going. This is a fine dinning restaurant. They take their craft seriously and with a lot of passion. Put on a sweater, sports coat or a button up and show a little etiquette. It’s a small place and popular so you’re going to want to make a reservation.

If they keep it up, I have no doubt that in time, this restaurante/culinary project will become renown through out the world. For what you are getting for the price, especially when coming from the States, it is hard to believe that anyone would walk away without leaving extremely satisfied. I ate here about 3-4 weeks ago, but I still think about my meal often. Thank you Atelier, I will be thinking about your Onion Soup for a long...

Hate to write this, as I’ll probably never find an open booking to dine here again, but…one of the Top 3 restaurants I’ve ever eaten at. On par cuisine-wise with the now 3* Akelare in San Sebastián and two other legendary restaurants I had the pleasure to dine at in Lyon and San Francisco.

Menu is creative and daring, with a power alley fusing multiple proteins, veggies & herbs in sauce-forward, soup-like masterpieces. The cured scallop crudo in horseradish cream was one of the most divine things to ever pass by my lips! Great balance among the selections - different proteins, veggies and flavor profiles across the dishes. Pacing from course to course was excellent.

The staff works together like a well-oiled machine. High energy with great attention to detail.

No wine pairings for the tasting menu per se, but the sommelier helped select some wonderful and eclectic pairings, including a sherry and a Priorat, which is always a Spanish favorite for me.

Space is modern and relaxed, though perhaps a ‘click down’ compared to the food (though having said that, my in-person impression was much stronger than what I took away from the posted pics of the interior before arrival). Only 32 seats, so reservations are a must.

Two suggestions for the Atelier - develop a formal wine pairing menu to complement the tasting menu…and sous vide the venison. It’s a tough meat and just searing it to rare doesn’t tenderize it sufficiently (suggest experimenting with 2-1/2 hours at 134F sous vide + 60s per side to finish and see what you think).

Thanks to all at Atelier for such a wonderful dining experience!...

Atelier Casa de Comidas - Worthy of the Michelin guide, Chef Raul Sierra focuses on contemporary cuisine showcasing Andalusian flavours. Regretfully, we did not pre-order the tasting menu. The A la carte tho was very good. Free starter was Patata Bravas with kimchi and Paprika sauce. Sour and spicy kick was perfect way to start Mushroom pastry that was off menu with Uni was really good, full of mushroom flavour without being too overwhelming. The Uni was probably meant to give a hint of the sea. Liquid Salad of lettuce bud roasted in Kamado, Sturgeon, dehydrated tomato in Wine, beetroot cured Japanese style - This was the best salad I’ve had in my life. Felt like I was walking through the forest, so much texture, savoury, sour kick and umami Roasted Sole with mushroom, Shisho, emulsified artichoke with beef aged fats - W balanced and the sauce and various vegetables goes so well with the tender and fresh fish chunk, perfectly cooked. Grilled octopus leg, broccoli, jalapeños, fermented pineapple juice (salty sour sweet all in 1) - This really overshadows all the octopus legs we had in Spain. Huge and tender and not overly tough nor overcooked, goes so well with the fermented pineapple juice and everything else. Beef tenderloin aged 30 days and baked potato - One bite and the intensity of beef flavour in your mouth. Smells abit like Cantonese waxed meat Creamy rice pudding with Mascarpone Cheese and cookie bits were incredible, similar to the Gula Melaka dessert in...