Alejandro Ibáñez

Chef Alejandro Ibáñez's culinary philosophy is an eloquent ode to his native Yecla and the broader Murcia region. His core ethos centers on "defending the territory from the plate," translating into a deeply rooted "cocina de raíces" that champions local products and traditions. He firmly believes in the principle of proximity, often referring to his sourcing as "intimacy," utilizing ingredients that are readily available and authentically represent his land. This commitment means Barahonda's menu will never feature exotic, non-native ingredients like caviar or oysters. Instead, the focus is squarely on the abundant Murcian larder: the seasonal huerta produce, local meats like the Chato Murciano and Murcian hen, regional olive oils, cheeses, and especially the wines from the surrounding vineyards. Ibáñez, alongside his team, even cultivates some ingredients in-house, such as fresh peas, underscoring a holistic, farm-to-table approach. Beyond the plate, his vision encompasses a complete gastronomic and oenological experience, integrating visits to the vineyards and bodega with the dining. He emphasizes a "rigorous methodology" and "team effort," seeing the restaurant's success, including its Michelin star, as a shared achievement. Ibáñez is resolute in not altering his restaurant's essence for accolades, stating a desire to "continue serving good food, without doing strange or extravagant things," ensuring guests feel at home. This philosophy marries a profound respect for tradition with a contemporary technical understanding, aiming to narrate the landscape of Yecla with elegance and precision. Chef Alejandro Ibáñez's technical mastery is characterized by a "rigorous methodology" that respects tradition while subtly incorporating contemporary techniques. His approach to flavor and plating is guided by the narrative of the Yecla landscape, with seasonal tasting menus designed to "tell the story of Yecla through each course." The dining experience is meticulously crafted, offering two primary menus, Crianza and Reserva (previously Mosto and Barrica), presented in an environment surrounded by vineyards, complemented by a "close and detailed service." A distinctive element of his style is the increasing prominence of the grill (la brasa), which imparts depth and smoky nuances to dishes like leeks and cigala (prawn). He skillfully elevates local, often humble, ingredients. His signature dishes, which evolve with the seasons, prominently feature Murcian products. Noteworthy current dishes include: * **Guisantes frescos, ajos tiernos y chato murciano**: Showcasing locally grown peas and the distinctive Murcian pork. * **Royal de cebolla, cigala a la brasa y arroz de Calasparra**: A refined dish featuring grilled cigala and local rice, highlighting the grill's importance. * **Gallina murciana con maíz tostado**: Celebrating another key indigenous ingredient. * **Terrina de puerro con mantequilla, almendras y vermut**: An example of transforming simple vegetables with sophisticated technique. * **Tomates con encurtidos y pescados en salazón**: A fresh, regional starter reflecting Mediterranean pantry staples. His dishes are a testament to his ability to blend the familiar with the refined, creating an elegant and precise culinary narrative without unnecessary artifice.

Career

• Intern at Maralba, Almansa
• Intern at Finca de Susi Díaz, Elche
• Chef at Bistró Guggenheim Bilbao, Bilbao
• Chef at Azurmendi, Larrabetzu
• Executive Chef at Barahonda, Yecla

Mentored by Susi Díaz.