Amid global flavors, Bistronomia stays true to Spanish cuisine with bold, creative touches.
The group behind Las Flores, Tomatito, Rumba, and Rambla, and under The Bistro Group, Bistronomia is led by Madrid-born chef Alfredo Rodriguez Sangrador, who has spent over seven years building a brand that resists the temptation to localize.
“Many new Spanish restaurants are more Filipino than Spanish. For us, we are using the same recipes we started with. We didn’t adjust anything. And many Spanish people, when they try the restaurant, think it’s like we are in Spain eating,” the chef said.
Each restaurant under the group carries a unique identity. Las Flores is rooted in regional traditions, serving croquetas, cochinillo, and tapas that reflect Spain’s rich culinary diversity.
“Las Flores is all about Spain, all the traditional recipes and traditional dishes, getting the most important dishes per region,” chef Alfredo shared.
Rambla, inspired by the modernist spirit of Catalonia, pays tribute to Spain’s avant-garde culinary scene.
“This is the evolution of the traditional kitchen to the creative new cuisine,” he continued, pointing to the spherical olives and Salmon y Salmon, dishes that fuse classic technique with modern presentation.
Tomatito, on the other hand, is what the group calls its “sexy tapas bar”—loud, lively, and unapologetically fun.
“It’s more sexy, more funky, more funny. For more young people going on parties with Spanish music, loud music, and more flamenco style,” added Chef Alfredo.
Rumba, the latest in the lineup, brings Mediterranean influences to the table—blending flavors from Spain, France, Italy, and Greece, all while using a rare charcoal oven imported from Spain.
“All our food has a touch of smoke and charcoal flavor. Even our rice—we don’t call it paella because we cook it differently—is done in a stainless casserole at 350 degrees inside the Mibrasa oven,” he explained.
But it’s not just the food that makes Bistronomia’s concept feel like a trip to Spain. Brand ambassadors Marta Banos and Cristina Marba, both native Spaniards, bring a personal touch to the dining experience.
“We are like the face of the company. We stay there, explaining stories about Spain. So, for example, about the churros. And about the cochinillo. You can have the engagement with the customers,” shared Cristina.
“Our job is to give them the complete experience. If we are Spanish people, they believe more in the authenticity of the restaurant,” Marta added.
For the two women, many of the dishes served also stir personal memories.
“When I tried the tortilla de bacalao, I closed my eyes and saw my grandmother cooking it,” Cristina shared.
Marta echoed the sentiment, saying, “My mother always made croquetas de jamón and paella on Sundays. When I eat these dishes at Las Flores, I feel like I never left home.”
The team also points to the group’s exclusive “air baguettes”—pintxos reimagined with delicate, airy bread pockets filled with bold flavors—as a signature innovation.
“This is our identity. It’s the evolution of our traditional pintxos, something you won’t find in other Spanish restaurants,” Chef Alfredo said.
“We want people to experience Spain exactly as it is. No shortcuts. No adjustments. Just real Spanish food, crafted with passion and imagination,” he added.
