Restaurant in Granada, Spain
Asturian offal cooking, Michelin-noted, €€ value.
Le Bistró by El Conjuro earns its 2025 Michelin Plate with Asturian cooking that goes well beyond safe regional cooking at a €€ price point. The pitu de caleya chicken with mole and the kitchen's offal-forward menu make this a genuine destination for a relaxed special occasion dinner in Granada. Book ahead, but availability is generally easy.
Le Bistró by El Conjuro is the right call for a relaxed celebration dinner, a date night where you want substance over spectacle, or a long lunch with someone who appreciates regional Spanish cooking done with real intent. The €€ price point keeps it accessible, but the Michelin Plate recognition (2025) and the pedigree of award-winning chef Ricardo González Sotres mean this is not a casual bistro in the generic sense. If you are planning a special occasion in Granada and want something that rewards attention without demanding formality, this is a strong candidate. If you want a full fine-dining production, the adjoining El Retiro restaurant on the same property is the other option to consider.
Le Bistró occupies the covered porch of a property that also houses the El Retiro fine-dining restaurant on Calle Martínez Campos in Granada, but it operates with its own identity and atmosphere. The setting is rustic and unpretentious, and that tone carries through to everything on the plate. Chef Ricardo González Sotres works within a framework of traditional Asturian cuisine, but the cooking is not a museum piece: it is ingredient-respectful, flavour-forward, and willing to nod toward fusion when it serves the dish. The result is a kitchen that takes regional food seriously without taking itself too seriously.
The flavour profile here is direct and honest. Squid cooked in its own ink, tripe, pig's trotter and snout, and the classic Asturian fabada stew all signal a kitchen that is comfortable with the full range of traditional ingredients, not just the presentable ones. These are not concessions to nostalgia but deliberate choices that define what this place is. The braised pitu de caleya chicken with mole sauce is the dish that leading captures the kitchen's ambition: it is a tribute to the Spanish emigrants who travelled to Mexico and returned home, and it brings those two flavour traditions together in a way that feels considered rather than gimmicky. The locally influenced torta real dessert, served with mandarin sorbet, adds a southern Andalusian register to what is otherwise a northward-looking menu, and it is the kind of detail that repays return visits.
Seasonality matters here in a practical sense. The fabada stew and the offal-focused cooking are built around ingredients that perform leading in colder months. The kitchen has been running offal-themed days for some years, which means the timing of your visit can meaningfully change what is on offer. If that kind of programme is the draw, it is worth contacting the restaurant in advance to confirm dates rather than arriving and hoping. The wine selection by the glass is noted as strong, which matters for smaller parties who do not want to commit to a full bottle.
The Google rating sits at 4.3 across 377 reviews, which for a venue of this specific regional focus in a city where tourist-facing restaurants often inflate their scores is a credible signal. The Michelin Plate for 2025 confirms a level of technical consistency that goes beyond neighbourhood favourite status. At the €€ price tier, you are getting Michelin-recognised cooking without the price escalation that comes with a star, which is the core value proposition here.
Booking is rated easy, and the format of the space (a porch bistro rather than a formal dining room) suggests walk-ins may be possible on quieter evenings, but for a special occasion, reserve in advance. The address is Calle Martínez Campos, 8, Ronda, 18005 Granada. No booking platform or phone number is listed in available data, so the most reliable approach is to contact the restaurant directly via the property's main channels.
Granada's contemporary dining scene has strong options at the €€ tier, and Le Bistró competes well precisely because it does not try to replicate what those places do. For broader context on where this fits in the city's restaurant offer, see our full Granada restaurants guide. If you want to understand the regional Asturian cooking tradition that underpins the menu here, the reference point is the north of Spain: kitchens like Arzak in San Sebastián or Azurmendi in Larrabetzu represent the high-end expression of serious northern Spanish cooking, though they operate at a completely different price level and format. Closer to Le Bistró's register, Arriaga and Atelier Casa de Comidas are Granada contemporaries worth knowing. For a different approach to serious Spanish produce, Albidaya takes a farm-to-table angle that contrasts with Le Bistró's Asturian-rooted focus. Seafood-forward options like Bar FM and the city's tapas bars, including Bar Los Diamantes, fill out a complete Granada eating itinerary.
For those planning further travel across Spain's leading kitchens, Quique Dacosta in Dénia, Cocina Hermanos Torres in Barcelona, El Celler de Can Roca in Girona, and Martin Berasategui in Lasarte-Oria represent the upper end of the country's restaurant spectrum. Le Bistró by El Conjuro sits at a different point on that spectrum, but it belongs in the same conversation about cooking that takes regional identity seriously. Our Granada hotels guide, bars guide, wineries guide, and experiences guide can help you build the rest of your visit around dinner here.
Smart casual is the appropriate level. The bistro is described as relaxed, informal, and unpretentious, and the porch setting reinforces that. There is no indication of a dress code. Avoid overpacking formality: this is not the adjoining El Retiro fine-dining room. Clean, put-together clothes work well.
The available data does not confirm whether a tasting menu is offered. At the €€ price tier with Michelin Plate recognition, the à la carte is almost certainly the format, and the value case for that is strong. If a tasting menu matters to you, confirm directly with the restaurant before booking.
The menu skews heavily toward meat and offal-based dishes, with fabada stew, tripe, pig's trotter, and similar preparations at its core. Pescatarian or vegetarian guests will find the options limited. The kitchen's philosophy is built around a specific regional tradition, so significant substitutions may not be possible. Contact the restaurant in advance if you have restrictions.
Go in knowing this is Asturian cooking with a fusion edge, not Andalusian or generic Spanish. The kitchen leans into offal, stews, and traditional preparations. The pitu de caleya chicken with mole is the dish most cited as representative of what makes this kitchen distinctive. The wine list offers good options by the glass, so you do not need to commit to a bottle. Booking is easy, but reserve ahead for a guaranteed table on a special occasion.
Yes, with the right expectations. The rustic porch setting is charming rather than grand, so if the occasion requires a formal dining room, the adjoining El Retiro is the better fit. For a celebration that values quality and character over ceremony, Le Bistró delivers: Michelin Plate cooking, a thoughtful wine list, and a menu specific enough to feel like an experience rather than a generic dinner out.
At the €€ level with a Michelin Plate and a 4.3 Google rating from 377 reviews, the value case is clear. You are getting a kitchen operating above its price point by most measures. The comparison that matters: you will pay more for less distinctive cooking at tourist-adjacent restaurants nearby. For what the kitchen is doing with regional Asturian technique, this is a fair trade.
The braised pitu de caleya chicken with mole sauce is the dish most directly associated with the kitchen's identity and should be a priority. The fabada stew and offal preparations (squid in its ink, tripe, pig's trotter) define the menu's character. For dessert, the torta real with mandarin sorbet pulls in a local Motril influence. If the offal-themed days align with your visit, that is worth timing your reservation around.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Le Bistró by El Conjuro | Asturian “fabada” stew, squid cooked in its own ink, tripe, pig’s trotter and snout give a strong indication of the culinary focus here. Le Bistró occupies the porch of a property that also plays host to the El Retiro fine-dining restaurant, but with its own charming rustic ambience and identity. Here, award-winning chef Ricardo González Sotres conjures up traditional Asturian cuisine that is fully respectful of both ingredients and flavours, in so doing offering a sincere insight into this region, accompanied by highly delicate textures and a nod to fusion cooking. Don’t miss his braised “pitu de caleya” chicken dish with a mole sauce, which pays tribute to the many Spanish who emigrated to the Americas, especially Mexico, and who returned home after making their fortune there.; Michelin Plate (2025); A relaxed, informal and unpretentious bistro serving dishes that steer clear of traditional interpretation but enjoy toying with plentiful flavours, alongside some locally influenced recipes (including from Motril) such as the delicious “torta real” dessert served with mandarin sorbet. The restaurant has a good selection of wines by the glass and has been hosting interesting offal-themed days for some years now. | €€ | — |
| Atelier Casa de Comidas | €€ | — | |
| Taberna La Tana | — | ||
| Bodegas Castañeda | — | ||
| Cala | €€ | — | |
| Bar Los Diamantes | — |
Side-by-side comparison to help you decide where to book.
Dress casually. The venue is explicitly described as relaxed, informal, and unpretentious, and the porch setting reinforces that register. Neat jeans and a shirt or equivalent are entirely appropriate. Leave the formal attire for the El Retiro fine-dining room next door.
There is no confirmed tasting menu at Le Bistró. At the €€ price tier with a Michelin Plate, the à la carte is almost certainly the format here, and that works in your favour: ordering the braised pitu de caleya chicken and a selection of the offal-led dishes lets you build your own progression without committing to a set structure.
Poorly, if you avoid meat and offal. The menu is built around fabada stew, tripe, pig's trotter, snout, and squid cooked in its own ink. Vegetarians and pescatarians will find limited options. If anyone in your group has significant dietary restrictions, this is not the right venue for that meal.
This is Asturian cooking in Andalusia, not local Granadan cuisine. The kitchen leans into offal, stews, and traditional preparations with a fusion edge, including a mole-sauced chicken that references Spanish emigrant culture in Mexico. Go in with that framing and you will get considerably more out of the experience than if you arrive expecting tapas.
For traditional Granadan cooking in a casual setting, Bodegas Castañeda and Bar Los Diamantes are the practical local benchmarks. Taberna La Tana is stronger on wine selection. If you want something closer in ambition to Le Bistró's creative register but more rooted in Andalusian ingredients, Cala is worth considering. None of them replicate the Asturian-focused menu that makes Le Bistró distinctive.
Yes, with realistic expectations about the setting. The rustic porch is charming rather than grand, so if the occasion demands a formal dining room, the El Retiro restaurant on the same property is the more appropriate choice. For a celebration where the food matters more than the formality, Le Bistró's Michelin Plate kitchen at €€ pricing makes a strong case.
At €€ with a Michelin Plate (2025) and a 4.3 Google rating from 377 reviews, the value case is clear. You are getting a kitchen operating above its price point, with an award-winning chef applying genuine technique to Asturian ingredients. For what it charges, Le Bistró is hard to beat in this category in Granada.
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