Restaurante lakasa

What Restaurante lakasa does

Restaurante Lakasa is a private, founder-led fine-dining restaurant in Madrid operated under the legal entity HOSTELERÍA SPÍN MARTÍN S.L. It serves diners seeking traditional Spanish cuisine prepared from seasonal and artisanal ingredients through a seasonal à la carte menu, the Lakarta tasting-menu experience, and related wine and cheese offerings. The restaurant operates Tuesday through Saturday and has been active since 2012.

Operationally, the business is organized around culinary preparation rather than a digital or software platform. It uses house-made stocks and sauces, low-temperature cooking, a Josper wood-fired oven, charcoal grilling, and traditional methods such as dry-cooking Galician octopus. Lakasa reports working with approximately 200 specialized suppliers, including long-term relationships with cheese affineurs Bernard Antony and Jean-François Antony, tuna supplier Gadira, Brittany mussel supplier Moule Morisseau, and Galician fishermen. Its public Recetario recipe archive is an additional content asset but does not indicate a technology platform.

Revenue is direct-to-consumer and primarily generated through cover charges and individual menu items. The average cover was €74 in February 2024, compared with €38 in 2012, while individual dishes are priced separately and vary with the season. Lakasa supplements dining with Pa'Kasa take-home culinary products, online gift certificates, and restaurant-operated reservations; no revenue or transaction-volume data are publicly disclosed.

Name

Restaurante lakasa

Legal name

HOSTELERÍA SPÍN MARTÍN S.L.

Website

https://lakasa.es

Company type

Private

Founded year

2012

Operating status

Operating

Headcount range

251–500 employees

Short description

Restaurante Lakasa is a Madrid fine-dining restaurant serving traditional Spanish cuisine made with artisanal ingredients and low-temperature, Josper, and charcoal techniques. It supplements dining with the Lakarta tasting menu, Pa'Kasa take-home products, and digital gift certificates.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

Keywords

• Fine dining restaurant
• Spanish cuisine
• Tasting menu
• Artisanal ingredients
• Take-home prepared food

Headquarters

HQ city

Madrid

HQ country

Spain

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant dining service: Full-service fine dining restaurant offering à la carte menu with seasonal dishes. Revenue generated from cover charges and individual menu items. Open Tuesday to Saturday, lunch from 13:30 and dinner until 22:45.
2. Pa'Kasa online store (take-home products): Online shop selling restaurant-prepared culinary products for home consumption including prepared dishes, cheeses, and specialty items. Pickup at restaurant with 24-hour advance notice.
3. Gift certificates (cheque regalo): Gift certificate program for restaurant dining experiences.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

Restaurante Lakasa operates a fine dining restaurant in Madrid offering traditional Spanish cuisine with seasonal à la carte and Lakarta tasting menu experiences using artisanal ingredients sourced from approximately 200 specialized suppliers. The restaurant complements on-premises dining with the Pa'Kasa online shop selling signature restaurant-prepared dishes for home consumption, gift certificates (Cheque Regalo), and a recipe archive (Recetario). Kitchen operates Tuesday to Saturday from 13:30 to 22:45.

Product overview

Restaurante Lakasa is a fine dining establishment in Madrid operated by HOSTELERÍA SPÍN MARTÍN S.L. The offering consists of the core restaurant (Lakasa) providing traditional Spanish cuisine, an elevated tasting menu experience (Lakarta), an online store (Pa'Kasa) for takeaway preparations, gift vouchers (Cheque Regalo), and a recipe archive (Recetario). The restaurant is known for its commitment to artisanal products from approximately 200 suppliers, traditional cooking techniques including wood-fired cooking and low-temperature preparations, and signature dishes like French cheese tables, beef preparations, and seasonal seafood. The online store offers prepared dishes and specialty items for home enjoyment.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurante Lakasa (dining room service) Full-service fine dining restaurant in Madrid offering traditional Spanish cuisine with seasonal à la carte menu, open Tuesday to Saturday, lunch from 13:30 and dinner until 22:45, with the restaurant closing at 00:15 (Tue-Thu) or 00:45 (Fri-Sat). Reservations handled through the restaurant's own booking system.
• Lakarta tasting menu Elevated curated tasting menu experience at Lakasa featuring seasonal dishes, French cheese selections curated with master affineur Bernard Antony (renewed every three weeks), and wine pairings.
• Pa'Kasa (La Tienda de Lakasa) online store Own-brand online store selling signature restaurant-prepared culinary products for home consumption, including buñuelitos de queso Idiazabal, caponata siciliana, puerro asado en brasa, paté de campaña Breton, solomillo Wellington, carrillera ibérica al Vadouvan, tarta de queso azul, tarta de chocolate, bonito laminado, and a digital probe thermometer. Prices range from 12.00€ (blue cheese tart) to 296.00€ (beef Wellington for 8). Pickup at the restaurant with 24-hour advance notice (48 hours for beef Wellington).
• Cheque Regalo (Gift Cards) Gift voucher program for Restaurante Lakasa dining experiences, available for online purchase. EU customers have a 14-day withdrawal right from receipt of the gift voucher.

Quantifiable outcome

• Average cover price increased from 38 euros (2012) to 74 euros (2024), demonstrating value retention and quality perception

Segments1 record

Ideal customer profiles1 record

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration1 record

Feature5 records

Partnerships

Nine partnerships are on record, tiered core and minor.

• Bernard Antony & Jean-François AntonycoreStrategic or Co-development PartnerMaster cheese affineurs from Alsace, France. 12-year relationship providing artisanal French cheeses renewed every three weeks. Partnership has evolved from professional collaboration to deep friendship. They supply select cheeses including Comté, Stichelton, Galochar, Moelleux du Revard, and Tommette des Cabasses.
• Moule MorisseaucoreStrategic or Co-development PartnerMussel supplier from Brittany, France, near Mont Saint-Michel bay. Provides bouchot mussels cultivated on wooden posts with 70kg consumed weekly during season. Delivers within 48 hours of harvest. Partnership spans multiple years for annual mussel season (June-December).
• GadiracoreStrategic or Co-development PartnerTuna supplier from Cádiz with own almadraba fisheries. Provides wild red tuna caught traditionally. Products are ultra-frozen at -53°C to preserve quality. Long-term partnership for supplying premium tuna.
• Asador MaribelminorStrategic or Co-development PartnerRoast house at base of Acueducto in Segovia. Supplier of cochinillo (suckling pig) for Lakasa's porchetta. Personal relationship with owner José who personally selects animals from farms near Arévalo at ideal weight of 4 kilos.
• Galician artisanal fishermen (Burela)coreStrategic or Co-development PartnerSmall-scale Galician fishermen supplying fresh fish via fishing line (palangre). Products include sama, hake, sea bass, and other species arriving within 36 hours of capture. Commitment to quality and sustainability.
• El Capricho (Bodega El Capricho)minorStrategic or Co-development PartnerPremium beef supplier from León. Provides ox meat for bourguignon-style dishes and beef cheeks. Known for exceptional quality meat products.
• Gonzalo (organic vegetable farmer)minorStrategic or Co-development PartnerOrganic vegetable supplier. Grows produce using non-GMO seeds, healthy soil practices, and respecting natural growing times. Focus on flavor over cosmetic appearance and shelf life.
• Jesús Aguirre (vegetable farmer from Lodosa)minorStrategic or Co-development PartnerAsparagus and artichoke supplier from Lodosa, Navarra. Traditional farming methods focused on understanding climate, proper irrigation, and plant care rather than forcing production.
• Various Galician cheese producersminorStrategic or Co-development PartnerVarious artisan cheese makers in Galicia supplying regional cheeses for restaurant use.

Scale indicators4 records

Recent moves5 records

Expansion highlights3 records

Direct peers

• Martín Berasategui: Three-Michelin-star restaurant in Lasarte-Oria (San Sebastián) by chef Martín Berasategui. Comparable traditional Basque-rooted fine dining with strong producer relationships and tasting menu focus.
• Nerua Guggenheim Bilbao: One-Michelin-star restaurant inside the Guggenheim Bilbao, under chef Josean Alija. Comparable product-driven, single-chef fine dining model with strong supplier relationships.
• El Club Allard: Two-Michelin-star restaurant in Madrid, now under chef José Luis Estevan. Direct competitor in Madrid's premium fine dining segment with comparable cover pricing.
• Azurmendi: Three-Michelin-star restaurant in Larrabetzu (Basque Country) by chef Eneko Atxa. Comparable sustainability-led, product-driven fine dining model with tasting menu format.
• Aponiente: Three-Michelin-star seafood-focused restaurant in El Puerto de Santa María by chef Ángel León ('El Chef del Mar'). Comparable single-chef, signature-product-driven Spanish fine dining.
• Ramón Freixa Madrid: Two-Michelin-star contemporary fine dining restaurant in Madrid by chef Ramón Freixa. Comparable product/customer overlap and price tier, competing for the same Madrid luxury diner.
• Santceloni: Two-Michelin-star fine dining restaurant at the NH Collection Eurobuilding in Madrid under chef Óscar Velasco. Direct competitor for premium diners in Madrid's fine dining market.
• DiverXO: Three-Michelin-star avant-garde restaurant in Madrid by chef Dabiz Muñoz. Closest comparable peer: same city, similar high-end clientele, comparable cover price band, and similarly reliant on a single signature-chef brand.
• Quique Dacosta Restaurante: Three-Michelin-star restaurant in Dénia by chef Quique Dacosta. Comparable signature-chef, seasonal Mediterranean fine dining with strong product provenance narrative.
• El Celler de Can Roca: Three-Michelin-star family-run restaurant in Girona by the Roca brothers. Comparable model: single location, chef-owner brand, traditional craft elevated with innovation, premium artisan sourcing. Spanish fine dining benchmark.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/user/lakasacesarmartin
• Instagraminstagram.com/lakasa
• LinkedInlinkedin.com/company/restaurante-lakasa-de-c-sar-mart-n

Compliance3 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Restaurante lakasa