The chef, originally from Burgos and owner of a restaurant of the same name awarded a Michelin star in 2021, brings the same attention to detail and ingredients to Alex Cool Club, but with a playful approach and affordable prices.
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Alejandro Serrano has transformed Miranda del Ebro into a small, accessible laboratory of creativity, where Michelin-starred cuisine is no longer a distant luxury but a taste experience within everyone's reach. His Alex Cool Club, which opened just over a year ago on Calle Juan Ramón Jiménez, challenges the traditional concept of haute cuisine, offering dishes that maintain the chef's refinement and technique, but in an informal, fun, and above all, affordable setting. The setting itself speaks of modernity without frills: raw concrete, exposed steel, clean lines reminiscent of industrial design, a context that highlights the colors and creativity of the dishes. Serrano's idea—as recounted here by InfoBae—is not simply to lower prices, but to offer Michelin-starred cuisine in a convivial setting, where customers can taste, share, and experiment without feeling constrained by expensive tasting menus and formal rituals.
The chef, originally from Burgos and owner of a Michelin-starred restaurant of the same name since 2021, brings the same attention to detail and ingredients to Alex Cool Club, but with a playful approach. Here, toast, croquettes, and tortillas coexist with international dishes such as Taiwanese-inspired ramen, without ever losing sight of tradition. Friesian beef tartare served on toast, anchovies and butter, sweet corn croquettes with truffles and popcorn: each dish is a balancing act between refined technique and accessibility, between gastronomic memory and innovation.
The set menus, designed to enhance the experience without breaking the bank, complete the concept. The weekend menu at €38 offers a complete meal, from appetizers to desserts, including risottos and main courses, while the daily menu, available Monday through Friday at €19.50, includes a first course, second course, dessert, bread, and drink, guaranteeing a complete and surprisingly affordable experience.
Unsurprisingly, the same Michelin Guide that awarded Serrano its star has included the Alex Cool Club in its list of recommended restaurants without stars, recognizing the chef's ability to combine quality, originality, and affordability. In an industry where haute cuisine is often synonymous with exclusivity and high costs, Serrano's approach represents a paradigm shift: refinement can be democratic, Michelin-starred technique can dialogue with informality, and dishes can amaze without intimidating. The secret to the restaurant's success also lies in the chef's ability to make each dish a little story. The light frittata with kokotxas, the chicken cannelloni that recall the roots of Spanish cuisine, or the ramen that transports the customer to Taipei, are all sensory experiences that, despite their simplicity, require skill, research, and attention to the raw ingredients. Every bite becomes a bridge between Michelin-starred cuisine and everyday palates, between innovation and tradition, between the surprising and the familiar.
The Alex Cool Club is not just a restaurant, but a social laboratory: it allows young people, families, workers, and enthusiasts to taste haute cuisine without ethical or economic compromises, experimenting with unexpected flavors and daring combinations. It is concrete proof that quality and accessibility do not have to be opposites, but can coexist in harmony, enhancing local products and the chef's creativity. At a time when Michelin-starred cuisine risks appearing distant and exclusive, Serrano's experience is a breath of fresh air. His informal restaurant proves that the technique, passion, and vision of a great chef can be shared with everyone, without losing authenticity or identity. And, above all, that the pleasure of a good meal should not be linked to price, but to the ability to surprise, excite, and make those sitting at the table smile.
The Alex Cool Club is, therefore, a lesson in elegant accessibility: a place where haute cuisine reinvents itself, where luxury becomes an experience rather than a price tag, and where every dish tells stories of creativity, memory, and innovation. Alejandro Serrano has demonstrated that the future of gastronomy can be inclusive without sacrificing excellence, transforming dinner into a moment of discovery and pleasure for anyone who crosses the threshold of his restaurant.
