Mateo Honten revamps his menu with the help of chef Manuel Francos

Mateo Honten continues to fuse Japanese tradition with a contemporary style based on high-quality ingredients. His tavern, which attracts both aesthetic and gastronomic enthusiasts, will now offer a revamped menu designed for sharing.

The new chef, Manuel Francos, has worked in kitchens such as Sant Celoni, Restaurante Puyol (Mexico), DStage by Diego Guerrero, and Ravioxo by Dabiz Muñoz. His expertise is reflected in honest and well-prepared dishes, such as crispy rice with spicy tuna, crispy rice with tuna tartare and chives, or wagyu yakimeshi, fried rice with carrots, edamame, and chives.

The grill also plays a starring role, thanks to the Josper oven, used to prepare dishes like maitake, made with maitake mushrooms, calçots (Catalan spring onions), and miso sauce. Sushi and raw options complete the menu, including sashimi, nigiri, tiraditos, and makis.

At Suntory Nights, the cocktails are curated by the new bartender, Alejandro Zambrano, who pairs a selection of vinyl records with exclusive drinks every Thursday. He blends Japanese ingredients with cutting-edge techniques in cocktails like the Japanese Spritz, the Highball, and the Lemon Sour.