Aticcook Bruno Ruiz

Aticcook It is located in the attic of the showroom of the designer Pepe Cabrera in Dénia. His cuisine seeks to convey the personal stamp of chef Bruno Ruiz, who fuses tradition, technique and innovation, using the best raw material and without putting barriers to different cultures. Its objective: to create a fun and surprising experience, through a show kitchen and the continuous interaction of the chef with the diners.

Aticcook Bruno Ruiz is quite a gastronomic experience. It is a unique and different concept that integrates the kitchen and the dining room in a common space, where there is a greater connection between the cook and the diner, promoting transparency.

Personal seal of Aticcook

Aticcook kitchen seeks to convey a personal stamp. Knowing the qualities of each product to get its maximum potential. pooling tradition, technique and innovation without putting barriers to different cultures to create a fun and surprising experience.

Aticcook Culinary Experience

The chef prepares the dishes in front of the client, commenting on the products and explaining the preparation process. Diners not only enjoy the food, but also, through interaction with the cook, participate in a culinary experience that promotes a close and welcoming environment.

Bruno Ruiz

The adventurous spirit and a restless character coexist in Bruno Ruiz, with the seriousness and discipline of a professional passionate about his job. His vocation was predestined and he was nurtured by the experiences and flavors enjoyed with his family, in the grandparents' oven and messing around between stoves while his father cooked.

Chef Bruno Ruiz

He studied in Dénia and enriched his training alongside great masters. His stay at Celler de Can Roca completely revolutionized his way of understanding cuisine and prompted him to continue traveling in search of new experiences. In San Sebastián he was a disciple of Martín Berasategui and Pedro Subijana, with whom he had the opportunity to introduce himself to the highest level of cooking philosophy and techniques.

His career since then has been developed hand in hand with projects in tune with his cooking style, and this is how he conceives his arrival at Aticcook, a unique setting to show that very particular identity, linked to local production without dismissing distant foods, always with the affection and sensitivity that characterizes Bruno Ruiz.