13 years ago, the founder opened an unpretentious establishment with a 30-square-meter dining room. Since 2026, this venue has transformed into a two-starred restaurant, featuring excellent cuisine led by chef Fran Agudo.
The restaurant's name, Mont Bar, refers to the founder's hometown in the Vall d’Aran, while the second part, 'bar', alluded to his initial intentions when he opened in 2013. Despite its humble origins, the cuisine already then moved away from traditional bar offerings.
“"If you think about limitations, you do nothing. We have it forbidden. We work on the spot, 'à la minute'."
The 20-square-meter kitchen houses a team of twelve people who work on the spot to serve diners. The restaurant operates in three daily shifts, one at midday and two at night, serving a total of 39 people, 13 per service. This efficiency is maintained despite offering two tasting menus and à la carte options, a complexity many larger restaurants avoid.
The gastronomic proposal is characterized by its freedom and the invisibility of technique, according to the chef. The dishes are complex and precisely executed, with a multitude of elements and techniques resulting in culinary miniatures. Notable creations include mushroom crisp, dry meringue with sea urchins, puffed bread with 'dashi' foam, ceviche toast with sea bass and avocado, chicken skin and squid bikini, crispy brioche with pickled foie gras, and sobrasada and Mahón cheese mochi.
The restaurant's philosophy is based on adapting to the customer and consistency in service. The founder emphasizes that the success of their model is due to the saturation with traditional 'fine dining', seeking a more approachable and less rigid experience, where product quality and preparation are the priority.
