Atocha 125 · 7th floor · Madrid

DISHESTHATTELLEMOTIONS

A LIFE OF LEARNING. ONE MENU TO TELL IT.

Tasting menu · Setting · After-lunch Scroll

A gastronomic autobiography.

At SEXTO, chef Juan Suárez de Lezo brings together memories, journeys and years of learning in a deeply personal tasting menu. Available exclusively at lunchtime, the experience traces a career in which memory, technique and influences gathered around the world find a language of their own.

Córdoba soups dish

Córdoba soups: family memory, Andalusian roots and contemporary technique in a single gesture.

A sequence conceived for a single service.

Each creation forms part of the same narrative. A tasting menu that evolves with the seasons and distils the chef's memories, the knowledge acquired through his travels and a contemporary perspective on produce.

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A travelling cuisine: technical and deeply personal.
Interior of SEXTO Atelier

The setting

Sexto Atelier

On the top floor of a building overlooking the city, an intimate and serene space gives shape to SEXTO. A fine-dining restaurant where Juan Suárez de Lezo brings an entire career together in a single tasting menu, available exclusively at lunchtime. A cuisine free from artifice, allowing each creation to speak for itself and finding its expression in precision, produce and attention to detail.

20 Guests
01 Service
7th Floor

Chef

Juan Suárezde Lezo

Juan Suárez de Lezo's cuisine has been shaped by learning, curiosity and travel. But before Asia, Latin America or Europe, there was Córdoba. There were family recipes and the flavours of his childhood. From those roots grows a proposal that brings together a career forged in some of the world's most influential kitchens —including Arzak, elBulli, Mugaritz, Per Se, Eleven Madison Park and Betony— with years of learning and international experience that continue to expand through further training in Japan. That entire journey culminates in a precise, personal cuisine deeply connected to its roots. Each course reflects a part of that journey: memories born in the family kitchen, techniques learned in different countries and perspectives that converge in a proposal with profoundly Spanish roots.

Juan Suárez de Lezo, chef at SEXTO