Malaga, November 25, 2025. Mont Bar restaurant, led by Iván Castro, Kasaundra Williams, and chef Fran Agudo, received its second MICHELIN star tonight, reaching a historic milestone by becoming the gastronomic bar that has obtained its second MICHELIN star.
After receiving the second star, Iván Castro (Co-Creator and Manager) highlighted the pride he feels in receiving this recognition: “What moves me most about this recognition is that it validates a different way of understanding haute cuisine. It doesn’t change who we are; it simply reaffirms us. It drives us to continue growing, but always with our feet on the ground and with the same gastronomic bar essence with which we were born. This achievement is, above all, the reflection of a team that works with heart. Nothing at Mont Bar would make sense without the people behind it: in the kitchen, in the dining room, and in all those areas that are not seen but make possible what happens at the table.”
For his part, chef Fran Agudo stated that “It is an immense honor to receive this award and to see how the work of so many years is transformed into profound joy and satisfaction. For a restaurant and for me as a cook, there is no greater reward than seeing our efforts recognized. We embrace this new stage with enthusiasm and with the responsibility of continuing to grow, with the certainty that there is still a long road ahead. My greatest gratitude goes to all the people who, with their work, dedication, and passion, make Mont Bar a better place every day. Without them, none of this would be possible.”
In turn, Kasaundra Williams (Co-Creator and Director of Operations) emphasized that “Receiving this award is emotional, but it also confirms all the work we’ve dedicated over the years. For us, having the MICHELIN Guide recognize that commitment and the team that makes it possible is deeply meaningful. This achievement reflects the perseverance, passion, and care we put into what we do every day, and it motivates us to keep growing without losing the essence that defines us.”
The two MICHELIN stars obtained are a testament that haute cuisine does not need solemnity to move, and that the bar counter can be as noble as the most refined table. Today, Mont Bar presents itself as a fully consolidated project: a bar with the soul of MICHELIN stars, where precision and naturalness, technique and enjoyment, excellence and neighborhood spirit coexist.
From a corner of the Vall d’Aran to the heart of Barcelona
Mont Bar opened its doors in 2013, the result of the shared ambition of Iván Castro and Kasaundra Williams, who envisioned a neighborhood bar that would honor the product with the sensitivity and rigor of haute cuisine, without ever giving up the naturalness of a bar counter. The name is not accidental: “Mont” evokes the small village in the Vall d’Aran where Iván grew up, surrounded by tradition, hospitality, and a profound respect for raw ingredients.
The bar counter— that place of conversation, laughter, and encounters— was from the beginning the heart of the project. There, ideas were born, dishes were planned, and a warm and vibrant space was created, without white tablecloths, with high tables, and a dynamic rhythm. Mont Bar’s philosophy was always clear: excellence can be felt through informality.
Creativity that fuses tradition and innovation
Mont Bar’s cuisine is based on local, seasonal produce, transformed using refined techniques and unpretentious creativity, with the aim of thrilling the palate with every bite. Its offering consists of two tasting menus and a journey that alternates between small, carefully crafted snacks and more complex dishes, reaffirming the restaurant’s culinary personality.
Within the world of snacks—the chef’s true hallmark—there are classics that are now part of the restaurant’s DNA. This is the case with the sobrasada and Mahón cheese mochi, a savory bite that Fran Agudo admits he cannot remove from the menu because of the bond it has created with diners. Alongside it is a reinterpretation of the vol-au-vent, made with shrimp prepared in two parts: an emulsion of their heads with garlic, a tartare marinated with their roe, and a finish with ponzu, lemon, wasabi, and mustard gelatin. A single bite that demonstrates how classics can also be reinvented and offer an explosion of flavor and texture. Another representative example is the Wagyu, foie gras, and faifort terrine, an intense bite with a fresh, acidic contrast that sums up Agudo’s understanding of the “snack”: precision, depth, and lightness in perfect harmony.
The seasonal dishes section features offerings such as San Sebastián–style razor clams with ponzu. In this dish, Agudo incorporates chickpeas of different textures to add body and nuance. He replaces the classic oil with aquafaba to thicken the sauce. Another example of seasonal cuisine is the Ceps de setas, portobello y trufa blanca (mushrooms, portobello, and white truffle), which pays tribute to the forest and the seasonal nature of the ingredients.
Among the fish and seafood dishes, the tuna belly with pine nut emulsion stands out. This dish allows the product to shine on its own, literally melting in your mouth. To finish, there is the twice-cooked squab with cocoa sauce, an elegant dish that marks the transition to desserts.
As dictated by Mont Bar’s identity, the final part of the menu begins with a cocktail. It is the Bombay Premier Cru Mil Fulls, the result of a collaboration with Sips, which was recently recognized as one of the best bars in the world. Next are sweet bites, such as frozen nori rice and caviar. Finally, a seasonal dessert celebrating the region is served:Chestnuts, mandarin and hazelnut.
Enjoying the tasting in different formats
The Classic Tasting Menu, currently priced at €185 per person, offers an intense experience through the most representative dishes by chef Fran Agudo. It is the ideal entry point for those who want to clearly understand the restaurant’s culinary philosophy and savor its essence.
For those seeking a broader experience, the Mont Menu takes this commitment one step further: for €215 per person, a longer and deeper sequence where territory, technique, and creativity reach their highest expression. It is a proposal that reflects Mont Bar’s evolution and reaffirms its vocation for haute cuisine with a soul of its own.
Both menus can be accompanied by an exclusive wine pairing designed to enhance each step of the experience.
For those who prefer a shorter visit or want to enjoy the more spontaneous spirit of Mont Bar, à la carte menu keeps alive the naturalness of tapas and the essence of the bar counter. With the same culinary approach as the tasting menus, it offers a selection designed for those who wish to discover the restaurant’s concept without needing to dedicate too much time. It is, ultimately, another way of understanding Mont Bar’s cuisine: approachable, flexible, and faithful to its origins.
The Mont Bar wine cellar: the personal signature of Iván Castro
Mont Bar’s wine bar is one of the essential pillars of its identity. In addition to directing the dining room, Iván Castro personally selects more than 245 references, with a rotation that allows him to follow the pulse of the season and maintain a dynamic wine list. His selection reflects a broad and curious perspective: national wines with strong personality, a notable presence of natural wines, and a careful representation of New World labels.
This attention to detail turns the Mont Bar experience into a constant dialogue between gastronomy and wine, where each glass interacts with each bite, adding nuances and depth.
Fran Agudo: a different way of experiencing haute cuisine
At the creative heart of the project is Fran Agudo, one of the most influential chefs of his generation. His cuisine begins with local products and is nourished by tradition, but incorporates a contemporary vision that combines technical precision, small bites full of intention, and a refined sensitivity to textures and contrasts. His trajectory in renowned kitchens such as Tickets or El Celler de Can Roca has allowed him to develop a distinctive identity: dishes that move without artifice, snacks that condense flavor into a couple of bites, and a way of cooking that understands creativity as a natural extension of the territory.
“Our cuisine focuses on snacks and elaborate dishes full of intention. We enjoy presenting each proposal in a different way, drawing inspiration from culinary influences from around the world and combining flavors, textures, and techniques that naturally harmonize with each other. Some dishes have been with us since the first day and have evolved; others are born from memories, inspiration, or personal moments. We love snacks: small explosions of flavor, texture, and surprise. In the dishes, too, we seek that emotion, that immediate connection with the person tasting them. Mont Bar is a restaurant that has grown thanks to the stories of everyone who has passed through here. Every glance, every toast, and every person who walks through the door leaves a mark. It is a place with character, different and unique, with its own style and an incredible human team,” says the chef recognized with two MICHELIN stars.
Kasaundra Williams: the balance that sustains the experience
With an international background in hospitality and events, Kasaundra Williams brings to Mont Bar a global perspective and a deep sense of management. She is responsible for ensuring that everything functions with balance and coherence: from the guest experience to the internal day-to-day processes. Her work focuses on caring for details, supporting the team, and ensuring that every part of the project breathes harmony and purpose.
“Mont Bar has grown thanks to a balance between culinary creativity, excellence in the dining room, and solid management. My commitment is that every detail— visible or invisible— contributes to an authentic, approachable experience aligned with the gastronomic bar essence that defines us,” says Williams.
Más información y reservas
www.montbar.com
@mont_bar
Carrer de la Diputació, 220, L’Eixample
08011 Barcelona
+34 933 23 95 90
Días y horarios de apertura
Martes a sábado
Domingo y lunes cerrado.
Contacto prensa:
Para gestiones, entrevistas e imágenes, no dudéis en contactarnos:
Belén Lozada
+34 644 121 645
