Carlos Casillas , Owner & Head Chef, Barro

Barro, Spain

What was the vision behind Barro?

–We launched Barro as the first fine dining restaurant in a province where many thought it wasn’t possible to do things differently. Just months later, we became the first in Ávila to earn both a Michelin Star and a Green Star. Along the way, we built a strong network of local suppliers, which helped spark the Ávila Market. We also run two farms—one near the restaurant and another in the chef’s village, where he produces organic wine and revives old vineyards.

How do you support your team’s growth?

–We promote continuous learning by removing barriers between kitchen and dining room—everyone is encouraged to gain holistic skills, from wine training to ham carving. Weekly training sessions, creative freedom, and real trust are key. About 80 percent of our team started as interns and chose to stay. A four-day workweek also helps support their well-being.

How do you share your values beyond the restaurant?

–We want to show that innovation can thrive even in small provinces like Ávila. Right now, we’re developing a healthy cooking program for 12–15-year-olds with the Provincial Council. It’s about reviving home cooking through knowledge—and making the process of shopping and preparing food enjoyable again.