Coríu takes its name from Asturian , where it's used to refer to a duck or a goose. Paco Argiz and Irene Arjona like this idea because it speaks of movement, long journeys, and learning: a thread that links northern France with Africa, two places that have shaped their understanding of cuisine. This journey is reflected in their work: a menu born from fire, based on local produce, and seeking clean, intense, and recognizable flavors . In each dish, the sea and the grill, technique and the land coexist, with seasonality as their starting point.
At Coriú they work with top quality raw materials, sourced from local producers and selected fish markets.
The people behind Coríu
Paco Argiz / Chef and Head Chef
Paco trained in Madrid and has built his career between the demands of haute cuisine and teaching. He has worked with top-level teams, including kitchens associated with Benjamín Urdiain (Zalacaín), Patrick Buret (Hotel Ritz), and the Gran Casino Madrid. To this foundation, he adds international experience in France, Italy, and Portugal, where he honed a precise and contemporary style. At Coríu, he leads the kitchen with a clear vision: respect for the ingredients, mastery of fire, and a grill that is not merely a decorative element, but the heart of the culinary experience.
Irene Arjona / Maître and sommelier
Irene is responsible for ensuring the dining experience is rhythmic, warm, and meticulously crafted. With a solid background and years of experience leading teams, she has developed a style where elegance and approachability go hand in hand. Her work as a sommelier is built on travel, visiting wineries, and seeking out labels that complement the restaurant's personality. She has managed one of the most renowned restaurants in the Sierra de Madrid mountains, and at Coríu, she curates a personal wine list, designed to complement the cuisine without overpowering it, and provides attentive service that is evident in the smallest details.
A menu featuring meats from local farms , with PGI certifications and a selection of the best cuts guaranteeing the highest quality; fish straight from the fish market, a variety of starters, exquisite vegetables that are given great importance in their cuisine…
* Photographs taken from the restaurant's website.
