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Derby Hotels press kits

The Hotel Urban presents CEBO, the new gastronomic project designed by Aurelio Morales

Madrid, June 2016.- The Derby Hotels Collection Hotel Urban 5*GL has launched its latest gastronomic project with the opening of CEBO, a restaurant where product-focused, Mediterranean cuisine from Catalonia and Madrid take centre stage and which features the talents of Aurelio Morales as chef and Paco Patón as restaurant manager.

CEBO is an exclusive culinary proposal based on a contemporary, progressive, free-style culinary concept that focuses on the source product and continuous reinvention through a seasonal menu.

With just 25 diners per service guests are able to enjoy a menu which comes with two options: the short menu, featuring 15 dishes, and the long menu, featuring 20, offering guests a Mediterranean taste experience with a nod to Madrid cuisine.

Product-focused:a balance between technique and taste

CEBO gastronomy maintains the balance between technique and produce, with a concept originating in an exploration of the traditional fare gathered from both Catalonia and Madrid.

Fish and seasonal vegetables take centre stage on a menu that also features world-class meat dishes, and on which the options are listed by main ingredient only, with no mention of style of presentation or preparation. Calçots (roast scallions), callos (tripe), espardenyes (sea cucumbers), red king prawns from Palamós, Madrid calf shank, Costa Brava baby squid, and Convent or BoqueriaPetitsFours desserts are just some of the stars of the show.

Aurelio Morales, youth and energy reflected in the cuisine at CEBO

The 33-year-old chef from Madrid, Aurelio Morales, heads up the gastronomic direction of the CEBO restaurant, where he will develop a contemporary and sophisticated cuisine that highlights the quality of the source ingredients. ‘This cuisine is all about evolution with the utmost respect for the product. CEBO customers will have the opportunity to sample dishes that stimulate taste memory through a combination of flavours, technique and service’, the chef adds.

Morales joined the culinary world at a young age, working his way up through the ranks in top kitchens, such as El Bulli, Tickets, Àbac and Echaurren. He also acted as head chef at the two Michelin star Miramar restaurant in Llançà (Girona) and was creative head of the team led by chef, Paco Pérez, for 8 years.

Paco Patón, proven service track record and experience

Francisco Patón is currently Food & Beverage Director for the Hotel Villa Real & HotelUrban. For CEBO, Patón will be responsible for service management in his role as restaurant manager.

His lengthy track record has seen him win a number of awards, including the accolade, 'National Gastronomy Award for Best Front of House Manager'.

The décor project was led by Koke Clos, who designed the restaurant as a differentiated and self-contained space within the hotel. CEBO has two entrances—one through from the lobby and one directly accessed from the street—leading into an initial reception room where diners are greeted with a cocktail and a selection of snacks while they make their choice of tasting menu.

The Main Restaurant, which features a majestic quartz crystal lamp, Zimbabwe black granite floors, concrete walls with golden ebony panelling and gold leaf Bisazza mosaic tiles, has a central bar from which the culinary team freshly prepare the entrées and desserts in view of the guests. There is also a private room seating 6-8 people, which is separated from the main restaurant by a large glass cabinet containing more than 140 bottles of champagne, cava and wine. From here diners are able to watch the chef through a window opening onto his 'kitchen-laboratory' as he prepares the various dishes they are about to taste.

Gastronomic reinvention at the Urban

CEBO represents the launch pad for the new gastronomic project at the Hotel Urban,and aspires to become a landmark venue within the capital. The Urban is also intent on completing this strategy byrevamping its current restaurant services in all areas.



Chef: Aurelio Morales
Restaurant Manager: Paco Patón
Capacity: 25 diners per service

Opening hours:
Closed Sunday and Monday
Tuesday to Saturday: lunch service from 13.30 to 15.30,
evening service from 20.30 to 22.30

Telephone: (+34)91 787 77 70

Address: Carrera San Jerónimo 34 – 28014 Madid - Spain