Our story
Batch opened in December 2020 at Madrid's Mercado de Vallehermoso with a simple idea: to create a place where good cooking, seasonal ingredients, house-made ferments and natural wines could come together naturally.
What began as a small shop with a tasting counter has grown into a restaurant with a character of its own, where our cooking changes with the seasons and ingredients remain at the heart of everything we do.
From the very beginning, curiosity and a desire to experiment have shaped the way we work. Fermentation lets us explore new flavours, textures and techniques, while our natural wine selection champions independent winemakers and wines that express the character of their origin.
Our cooking brings together tradition and creativity, evolving with the seasons without losing sight of what matters: quality ingredients, respect for the processes behind them and dishes made to be enjoyed and shared.
We are still at Mercado de Vallehermoso, where it all began, guided by the same philosophy that inspired us from day one: to cook honestly, discover new possibilities and enjoy what we do.
The people behind Batch
Daniel Varea Ariznabarreta
Daniel comes from a family with almost 90 years of experience in hospitality. His career has taken him through prestigious Michelin-starred restaurants in Spain and Paris, where he worked his way up from commis chef to head chef.
His experience also includes events, catering and teaching cookery, giving him a broad understanding of the culinary world.
At Batch, Daniel is responsible for creating and delivering the menus. Drawing on his fine-dining experience, he combines technique, respect for ingredients and creativity to create dishes that evolve with each season.
Nacho García Leñero
With a background in Business Administration and Industrial Design, Nacho has built a multidisciplinary career, living and working in countries including Iceland, Denmark, France and Mexico.
His experience in design, food and experimentation has shaped his distinctive perspective, with creativity and curiosity about how things work at its heart.
At Batch, Nacho combines his passion for fermentation with a fresh approach to the restaurant, contributing both to new culinary ideas and to the management and development of the business.
A shared vision
Daniel's culinary experience and Nacho's creative vision come together in a shared philosophy: putting quality ingredients first, exploring new possibilities and making Batch a place where good cooking and natural wines can be enjoyed without the fuss.
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