Barro

Small province, big ideas

Barro redefined what’s possible in Ávila — earning both a Michelin Star and a Green Star along the way. The team cultivates their own wine and vegetables, powers their kitchen with clean energy, and brings creativity to every dish by embracing overlooked ingredients. With a four-day workweek and over the majority of the team made up of former interns, Barro invests deeply in its people. Beyond the dining room, they nurture future chefs — from local schoolchildren to aspiring cooks in Medellín.