The Knibal Burger project, located at Calle Garci-Fernández, 5, stands out for its commitment to quality, evident from the entrance with a beef aging chamber. This culinary proposal has even been awarded by the prestigious Repsol Guide, highlighting its innovation and excellence.
Fernando Fernández del Río, with a career that includes being a chef at the iconic D’Altura and Palangre, is the mastermind behind Knibal Burger. His training under the tutelage of the three-Michelin-starred Ángel León in El Puerto de Santa María, known as the "sea chef," instilled in him the importance of surrounding himself with the best talents.
In this regard, Fernández del Río collaborates with Sergio Villarín, who was his right-hand man in previous projects. Villarín brings extensive experience, having cooked in the East and held the kitchen director position at Europe's largest resort. Together, they have managed to position Knibal Burger among the best burger joints in the province, consistently competing and securing top spots in various championships.
These people do serious things. Upon entering Knibal, we are greeted by the beef aging chamber, which is a declaration of intent.
Among the recommended items on their menu are the John Pig, the Madre de José, and the Repolla, not forgetting their acclaimed payoyo cheesecake. For inquiries or reservations, the contact number is 624 10 60 19.
