UPDATE: T by ConTenedor is once again making changes and will be temporarily closed until October 2026. More news as I have it!

The times they are a-changin’, and moving with the times has never been more important than in our (hopefully soon to be) post-Covid world. When brothers Javi and Ricardo Rodríguez first opened T by ConTenedor in early 2019 it was an exciting and daring project – 16 seats for 16 people, and 1 chef – a bit like having a private chef in your own dining room. That is if your dining room was a gorgeous high-ceilinged space, all curved wood with a custom table made from local trees, hidden behind a discreet entrance and available only for private tasting menus by different chefs.

I had been to a couple of these exquisite tasting events, and even once hosted my own private sherry tasting here, but Javi and Ricardo decided it was time for a change. And so welcome to the new T by ConTenedor. The brothers have literally upped their game by raising their famous round table and adding tall bar stools, creating a more casual ambiance. Now open regular hours (reservations probably still a good idea, but you can also walk in and take your chances) La Mesa Alta de ConTenedor offers many favourite dishes from the “mothership” as well as daily specials, all prepared in front of you in the open kitchen.

I have always loved this space, so I am very happy to see it is now more accessible to, well, just anybody passing by. We loved the salmon tartare with avocado and mango, and the roasted presa Ibérica was perfection. Full disclosure! The pics of the corvina and the cheesecake dessert were from our table neighbour’s lunch, who we ended up chatting with. Something about that circle that makes it feel both friendly and intimate. Plus you get to watch your chef preparing our dishes in front of us. Great service and an excellent wine list.

Boteros 4
Tel 954 035 652
Open: 13.30 – 16.00 / 20.30 – 23.30 Wednesday to Saturday
13.30 – 16.00 Sunday
€ € € €

Food 9 | Wine 9 | Service 9 | Ambiance 9

salmon tartare with mango and avocado on cashew ajoblanco

baked wild corvina with mild garlic cream, escalivada (roasted pepper salad),
cherry tomato and cardamom chutney

fideuá with sweet potato purée and fresh fennel,
roasted lamb sweetbreads and vegetable consommé

roasted presa Ibérica with potatoes in cumen butter and salsa guanche

cheesecake with pistachio ice cream

dark chocolate and hazelnut cake with chilli powder and mango sorbet

Gonzalo and chef Irene

brothers Javi & Ricardo with architect Juanma

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Updated May 2026