Don Luis’s Kitchen

A Message of Welcome

This year, 2026, the Iruaritz Lezama Foundation is proud to celebrate two significant milestones. First, we honor the 90th birthday of our founder, Father Luis de Lezama. Second, we mark the 30th anniversary of the legal establishment of our Foundation—a non-profit organization deeply committed to providing men and women with access to education and employment, guided by the vision and values of Christian humanism.

While our Foundation was officially incorporated in 1996, Father Lezama’s mission began much earlier, welcoming young people during his time as coadjutor at the Parish of Nuestra Señora de la Asunción in Chinchón, Madrid. The broader Lezama Group traces its roots back to 1974, with the opening of our first establishment, the Taberna del Alabardero in Madrid.

Over the past half-century, our history has been woven together by thousands of individual stories. These are the stories of the men and women who have dedicated their knowledge, talent, and hard work to our various business initiatives. It is thanks to them that we have become a benchmark in the fields of hospitality and vocational training.

To celebrate these anniversaries, we are launching a special initiative: Don Luis’s Kitchen. During the week of Father Lezama’s 90th birthday, we invite our long-time guests—and those we look forward to welcoming soon—to enjoy some of our most iconic dishes.

We present this initiative with the belief that fine gastronomy should be accessible to everyone without compromising our standard of excellence. Like any true cultural expression, cuisine emerges from the people. As the celebrated writer and early Alabardero patron José Bergamín wisely noted: “In Spain, everything that does not come from the people is ignorance.”

Introduction

A restaurant table almost immediately evokes one verb above all others: to share. In essence, it is the act of breaking bread with someone for whom we feel a special affection or with whom we share a meaningful bond.

From this perspective—beyond culinary innovations, the preservation of traditional recipes, or our refusal to adopt the impersonal, fast-paced service trends that often overshadow the noble art of hospitality—our Foundation takes immense pride in the work we have accomplished over the last fifty years.

I am referring now not just to the social impact of our mission—where we strive to provide education and career opportunities to those seeking growth and fulfillment—but to the people, institutions, cultures, and projects we have brought together around our tables. This has been made possible by the dedication of everyone who has shaped our history. While Father Luis de Lezama has directed this journey, it is a story written by hundreds of participants, every one of whom has played a vital role.

Because to celebrate is to share, we have chosen to revive the most iconic dishes from Don Luis’s Kitchen in honor of the “Lezama Year,” marking the 90th anniversary of our founder’s birth and the 30th anniversary of our Foundation. This is more than just a menu; it is a journey through the sentimental map of the Lezama Group and its Foundation, as well as the personal histories of our guests.

We are certain that for many, tasting these dishes will offer a return to those cherished places within themselves where their best memories are kept. This is what cooking should always be: a means to capture both the palate and the heart.

Taberna del Alabardero

A Landmark of Fine Dining

In 1974, the life of Father Luis de Lezama changed forever. By then, he had already taken in and supported numerous young men living on the streets. The urgent need for education and the development of human potential—a mission that began between Chinchón and the outskirts of Madrid’s Entrevías neighborhood—soon required a physical home. Thus, with the help of Íñigo Álvarez de Toledo and other friends, and with the blessing of Cardinal Tarancón, the doors of Taberna del Alabardero in Madrid were opened.

As Father Lezama recalls in his book, Stories and Recipes from My Tavern (PPC Editorial, 1995), “The Taberna quickly became a vibrant and joyful social crossroads.” This is best evidenced by the prominent figures from all walks of life who became regulars during that era, including Adolfo Suárez, Felipe González, Manuel Fraga, Plácido Domingo, Julio Iglesias, Rafael Alberti, and Antonio Ordóñez. Without realizing it, this “tavern priest” and his group of young men were pioneering a groundbreaking model of social enterprise. The innovative nature of their business, the generous and high-quality portions, and the dedication of the staff turned “The Alabardero”—as its loyal patrons affectionately call it—into a landmark of fine dining in the capital.

Today, more than half a century later, having expanded to Andalusia and the United States, the Taberna del Alabardero brand remains the flagship of our hospitality division.
The Don Luis Menu traces a journey from our founder’s Basque roots to the introduction of traditional Euskadi gastronomy to the U.S., by way of his influential years in Andalusia.

Don Luis Menu

Appetizer
Andalusian Salmorejo with Iberico ham and egg

Fish
Halibut fillet with clams in green sauce

Meat
San Isidro-style oxtail, braised with Colmenar wines, honey, cinnamon,
and cardamom potato purée

Dessert
Caramelized rice pudding according to Aunt Margarita’s recipe

$75  Tax and Service Charge not included