From a deliberately reduced restaurant website to a digital presence that lets you experience the house, its origin and its culinary thinking before booking.
The previous website leaned heavily on reduction. The main routes to the menu, the booking and the contact details were there, but the personality of the house only became visible to those who already knew BARRO.
For a restaurant with such a pronounced bond to origin, landscape and producers, the website had to do more than provide information: it had to explain why this house exists in exactly this place.
BARRO sits in a roughly two-hundred-year-old former flour mill on the river Adaja. That place became the starting point of the new concept.
Instead of opening with the menu and the booking, the site first tells the house and its relationship to the region.
Past and present are deliberately tied together: historic architecture, landscape, regional produce and the cooking of Carlos Casillas today.
The chef, too, is given the room his story deserves.
Carlos Casillas comes from Ávila and led BARRO to the city’s first Michelin star at a young age. His cooking treats the region not only as the source of the ingredients, but as the starting point of the whole narrative.
That is why the chef is not merely named. His bond with Ávila becomes a part of the digital experience in its own right.
The new structure walks the guest through BARRO before they enter the restaurant: from the house and the region via Carlos Casillas to the menus, the wine cellar and the gallery.
Prices and menu options are visible straight away, booking is clearly within reach, and the imagery is given far more room.
The presence is also available in Spanish, English and French, so that international guests can follow the story of the house as well.
The new presence no longer reduces BARRO to menu and booking. It speaks of an old flour mill, a landscape, its producers, a young chef and a kitchen that grows out of precisely this region. The restaurant visit therefore begins at the first digital contact.
The new presence brings together the history of the building, the landscape around Ávila, the personality of Carlos Casillas and the cooking of BARRO into one digital narrative. Practical information, menus, prices and booking, stays quick to reach, but no longer stands alone at the centre. The experience of BARRO thus begins not with the first course, but with the website.
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