The name Albero comes from the yellow field of the Spanish bullring, which originally means the name of a sedimentary rock found in Spain, which also happened to be found in China, so the restaurant is named after this natural object shared by both China and the West. The restaurant has won many awards such as "Best Hotel Restaurant" in 2017, "Best Western Restaurant of the Year" in 2017 Olive Restaurant Review, and "Best Restaurant" in DiningCity 2017 China Restaurant Week. As the restaurant of Grand Kempinski Hotel, the oldest luxury hotel group in Europe, Alberú has a passionate and unrestrained Spanish soul, and has the standard of Fine Dining in terms of production, environment and service.
西班牙主厨Alvaro Bonache Utiel来自西班牙的巴塞罗那，职业足迹遍布多个西班牙顶级餐厅。他曾任职于世界排名29、米其林一星的巴塞罗那Tickets餐厅。还与前卫美食先驱、世界顶级大厨Adria兄弟共事于肖邦的故乡Ibiza的Heart餐厅。在被任命为Shanghai凯宾斯基大酒店Spanish Restaurant in Albero主厨之前，主厨Alvaro就职于世界滑雪胜地安道尔的索尔德乌的五星级体育酒店Hotel Hermitage & Spa内的Restaurant Origen餐厅。
The restaurant's menu is a newspaper printed on both sides of the front and back, and is divided into several sections, including classics, new dishes, seasonal dishes, tapas, and rice. Dishes from the Andalusian region of Spain are fresh and colorful, mostly using olive oil and garlic. Adhering to the cooking techniques of the Arabs, it is cooked in the form of deep frying, which is characterized by a fresh taste and a crispy and fluffy texture. Specialties include air-dried ham, sardines, triangle beans and more. The representative dish is Spanish cold soup. The menu is updated every quarter, preserving popular classics while adding seasonal favourites.
The restaurant's first 5J Iberian ham is available in 15 and 36 months, with a choice of 50g or 100g servings. There is such a saying in the gastronomic world; "The highest honor for a pig is to be made into Iberian ham". The Iliban pigs are bred in natural oak forests and feed on oak nuts, so the smoked pork can still taste the faint aroma of oak fruit in the meat. The freshly cut ham is as thin as a cicada's wing, and the texture is clear and red and tender. As you chew, you can feel the taste of the thin ham in your mouth, and the combination of lean meat and fat is rich in texture and makes you want to stop. The shape of the pan-fried scallops in the new product is very fresh and colorful. The scallops are charred on the outside, served with ceviche and apple juice, and crisp celery apples and caramelized walnuts give it a fragrant and soft taste.
The restaurant's first star dish is green apple foie gras. The shape of foie gras into apples is rare in Shanghai. At first glance, it makes people think it is a dessert. Gently cut open, the "pulp" under the emerald green skin is foie gras, and the "core" is the sweet and sour taste of the preserved fruit. With the sweet and sour preserved fruit, the foie gras will not be greasy when it dissolves in the mouth, but adds a fresh taste. Another prawn sandwich is equally creative, with shellless fried prawns sandwiched between loaf breads that resemble hot dogs. The fried shrimp meat is crispy and fragrant, with smoky and spicy mayonnaise, wasabi and citrus, and you can feel the blend of shrimp, wasabi and citrus in the mouth, giving it a unique and layered taste. In addition, steamed New Zealand clams and prawn sashimi are faki, all of which are inspired by the fresh and rich taste of Andalusian cuisine.
In addition, there is also a wide selection of classic Tapas, such as pickled olives, tuna tartar, Spanish croquettes, Manchester cheese, Spanish crispy slow-cooked suckling pig, etc. The seafood risotto and the seafood risotto with cuttlefish sauce in the rice are generous and are a filling staple. The restaurant's most important dish is the charcoal-grilled seafood platter, priced at 1,088 yuan, which contains a variety of seafood such as Maine lobster, Atlantic prawns, large red shrimp, scallops, squid and clams.
Located on the second floor of Grand Kempinski Hotel Shanghai, the restaurant focuses on Andalusian style with red as the main color. The restaurant is small and quiet, and the walls are made of Andalusian tiles, which create a look of an Andalusian town in southern Spain. The roof also has arches and a series of characteristic lighting. The service staff has the professionalism and meticulousness of a five-star hotel, and will introduce the composition of the dishes and the source of the ingredients accordingly when serving, so that diners can better understand the dishes without additional service charges.
