Inspired by musical harmony, Adagio is more than a restaurant; it is an experience where time slows down in order for you to enjoy each bite without haste.
A space surrounded by nature to disconnect you from the fast pace of the city. Like an adagio, here the cuisine flows with elegance, taking each customer through a journey of flavours that cross borders and awaken emotions.
With a world food offering, Adagio combines tradition with innovation in a selection of exquisite ingredients. Each dish is a masterpiece carefully designed to surprise and delight.
During the week, the ambiance is sophisticated and dynamic, ideal for senior executives who are looking for a refined pause in their day. During the weekends, the space transforms into a warm and cozy refuge, perfect for sharing with family.
Let yourself be immersed in an atmosphere of elegant ambiguity, where the cuisine not only delights but is lived.
Executive Chef
Gorka Bátiz
The story of Chef Gorka begins way before the professional kitchens; it is born in the family environment, amongst inherited recipes and shared affections, where the maternal figure and his grandmothers profoundly marked his relationship with food. From Santurce-Bilbao, Vasque Country in Spain, from a young age, he would help prepare cakes and serrano ham croquetas, discovering not only the pleasure of cooking, but also of eating well. It was there that he understood that cooking, more than a technical act, is a generous and loving gesture. With this certainty and having decided that his future would be linked to cooking, he commenced his rigorous training under the tutelage of Juan Mari Arzak, one of the great names of Basque cuisine. There he took his first steps inside a professional kitchen, learning that craft is built through discipline, respect for the product, and attention to every detail.
Later would come the years of academic formation in the Escuela Superior de Hosterlería de Bilbao, where he studied Gastronomy, Hospitality and Tourism, as well as a Master's in Vasque Cuisine. He was part of renowned kitchens in Spain, including Michelin-starred restaurants, where he strengthened his technique and understanding of the product, but it was at sea where his gaze expanded. For two years, he worked on a cruise, visiting different territories and understanding the importance of adapting and cooking with what you have, without losing your identity. In 2003, he arrived in Mexico as part of his mentor’s team. What started as a temporary stay turned into his home; Mexico captivated him, and he decided to stay.
His cooking, sincere and without artifice, looks to excite from what is essential. It’s precisely this vision the one that finds a new channel in the restaurant Adagio, a project in which Chef Gorka Bátiz condenses his years of experience in this trade, his memory, and journey. In this new space located in San Ángel Inn, his cooking converges with the territory that welcomed him. The Mexican ingredients that have fascinated him for their richness and diversity are interlinked with techniques acquired through his international trajectory. The result is an offering without labels, in which tradition and contemporaneity coexist with ease.
