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Tel. 922 304 585

De viernes a lunes de 13.00 a 22.30.
Martes, miércoles y jueves cerrado.

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The Kitchen

Raul Torres invites you to Donde Mario, a kitchen to discover the world.

There are as many definitions of Donde Mario’s cuisine as there are sensations it provokes in those who try it. It is a traveler because it gathers the gastronomic experiences of our chef in different countries. It is daring because it combines ingredients from different cuisines, always in search of flavor. And it is honest because the technique is always at the service of the best raw materials.

The magic is performed in the kitchen by Raúl Torres, with extensive experience in restaurants around the world, supported by Carlos Munive, with whom he coincided in Lima and was head chef at Astrid & Gaston; by Adrián Lorenzo, the Cuban, with whom he wanted to count on after their common experience in the kitchens of Nielsen, and by Diego Bonnet, a Venezuelan raised in the United States, who finishes providing the necessary miles for this traveling cuisine to travel around the world several times.

We are waiting for you at Donde Mario to taste our dishes and offer us your own definition.

The Charter

For us it’s all about enjoyment.

If you combine the emotions of the cuisine of memory and those originated by experiencing something new or exotic, Donde Mario’s cuisine emerges. We always work in search of your enjoyment through flavor and the nuances that make a dish special. This is helped by the best quality regional products, many of which come from our own vegetable garden, and our tender sprouts, which we grow in our small greenhouse inside Donde Mario.

The Local

Different atmospheres for every moment. We want you to feel comfortable.

Our particular tasca, the most secluded, is closer and more informal; in front of the bar we find elevated tables and views of the whole place; and the main room, bright and decorated with tropical reminiscences, occupies a separate, spacious and open space. Also, semi-hidden in La esquina del gallo, is Mario Torres’ table, where the chef would gather with friends and family to enjoy and make them accomplices of his findings.