Home Burger Bar opened in 2007 when Canadian Arnaud Barceló realized there wasn’t a quality burger restaurant in Madrid and that its consumption was associated with fast, junk food. On the other side of the pond, the hamburger is considered a gourmet dish in many restaurants.
He started by opening his first restaurant and now he has three in Madrid, growing steadily, little by little, with no rush. He prides himself on cooking with respect to the ingredients, using ecologic free range beef that hasn’t been fattened, hormone injected, or anything unnatural, as well as a bun from an exclusive, traditional recipe. They always use fresh vegetables.