We opened our doors in 2017, under the leadership of Jose Ángel Mármol—who was making his debut in the restaurant industry—with the help of the experienced chef Paco Torres.

In 2018, following Paco’s sad passing, the second-in-command, Rafa Mármol, took over the kitchen. This marked a shift in Kurtuba’s culinary concept and marked the beginning of a process to simplify dish presentations and refine the recipes.

In late 2022, Dani Jiménez joined the kitchen team, once again revolutionizing the restaurant’s creative process.

At Kurtuba Gastrobar, the evolution of both the kitchen and the dining room never stops. It’s a project that’s taking shape little by little, where the entire staff strives to improve day by day.

The space at Kurtuba is divided into our terrace, from which you can see the columns of the Roman Temple, and our dining room, decorated with antiques and offering a peaceful setting in which to enjoy your meal.

How can we describe the cuisine we prepare? Well, in a single word: Power.

In all our dishes, we strive for intense flavor. Whether it's a simple salmorejo or the most elaborate ramen, we make sure it leaves a lasting impression on everyone.

Our dishes are equally influenced by Asian cuisine and traditional spanish cuisine.

We also have a selection of specialty and craft beers to complement your experience at Kurtuba.