About us
Bellota is a chef-driven restaurant, through and through. We serve an elevated tasting menu in a relaxed and welcoming setting. Guests are seated around an open kitchen where Chef Ruben Aquilar Bel, his wife pastry chef Gabi and their team will prepare, present and serve each course themselves. Its an intimate, immersive setup that brings you into the creative process and the people behind it.
​
Our chefs relish connecting with guests, answering questions, sharing stories and seeing guest reactions. We encourage conversation, curiosity and connection.
​
Transparency is central to everything we do. Nothing is hidden. From our visible ‘back kitchen’ to our no service charge, no tipping policy, we believe hospitality should be open, honest and woven into every aspect of your experience. Our team is paid fairly and takes genuine pride in upholding an exceptional level of professionalism.
Because each course is timed and served in sequence, we kindly ask that all guests arrive promptly to enjoy the full experience as intended.
Ruben
​Ruben’s love for cooking began at an early age.
​
Food was always at the heart of family life, with both his mother and grandmother being exceptionally skilled — and delightfully particular — home cooks. As a child, Ruben would keenly observe his mother in the kitchen, absorbing her every move as she prepared meals for the family.​
The moment he could reach the kitchen counter-age 9 — he began making pizza from scratch and selling slices to his brother and sister after school — for the very reasonable price of 35p a slice.
​
Ruben later formalized his culinary training at the School of Hospitality in Aragon (Teruel, Spain), before securing a prestigious internship at the acclaimed Mugaritz (Michelin 2*). From there, his career took him through some of Spain's most celebrated kitchens, including Raco de Can Fabes (3*), Akelarre (3*) and working closely with the Torres brothers, currently at Cocina Hermanos Torres (3*) and Rafa Morales (former head chef at El Bulli) at La Hacienda de Benazuza (2*)
​In 2010, Ruben moved to London to further refine his craft, working at respected establishments such as Brindisa, Sabor, and Petrus (1*).​Now, Ruben is thrilled to be opening Bellota in Bury St. Edmunds. The open-kitchen concept allows him to not only prepare and serve food, but also connect directly with his guests —ensuring every visitor enjoys a memorable dining experience.
Our Garden
_edited.jpg)
At Bellota, we grow our own herbs and seasonal vegetables right here in our garden. These home-grown ingredients inspire our dishes daily, bringing vibrant, local flavor straight from the soil to your table. It’s our way of staying rooted in the region and sharing something truly personal with every guest.
Relaxed Fine Dining
Relaxed fine dining combines exceptional contemporary Spanish cuisine with a warm welcoming atmosphere — free from any formality and stiffness. It’s chef-led, personal and approachable, inviting guests to engage with both the chefs and fellow diners. There are no unnecessary frills-just a focus on outstanding food and excellent conversation — the essence of great hospitality.