Restaurante Robert
Blog
Grilled cuts and oven-finished rice, all over wood: what we cook at Robert, told dish by dish.
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Five rice dishes finished in the wood-fired oven
From creamy oxtail to black rice with squid and king prawns: the rice dishes on our menu and what the wood-fired oven brings at the end.
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Presa, pluma and secreto: the three Ibérico cuts on our grill
Which part of the Ibérico pig each one comes from, how they behave over a wood fire and how we serve them at Restaurante Robert.
