It’s been a big year for Chef Johnny Curiel and the Fonda Fina Hospitality group, which now operates four acclaimed spots in the Denver metro area. This includes two spots that have a Michelin star – Alma Fonda Fina and Mezcaleria Alma – and one with a Michelin Bib Gourmand award – Cozobi Fonda Fina. Meanwhile, Curiel’s Alteño is a ‘Michelin-recommended’ spot, also recently called one of the 33 ‘best new U.S. restaurants of 2025‘ by Esquire.

Needless to say, the track record for this Colorado chef speaks for itself – and fans of Johnny Curiel’s creations will be happy to hear he’s got a new spot on the way.

Recently announced, Mar Bella Boqueria is set to open this winter at the Clayton Hotel and Members Club in Denver, and this spot comes with a new twist. While Curiel’s other restaurants are focused on Mexican cuisine, his goal with Mar Bella Boqueria is sharing “his deep reverence for Spain.”

With an opening currently scheduled for December 2025, a press release on the restaurant describes the spot as a “Spanish neo-bistro and wine bar, complete with a jamoneria-style chef’s counter and conserva bar.”

“A vision years in the making, Mar Bella Boqueria captures the spirit and spontaneity of dining in Spain,” reads the press release. “Spain was the first country Johnny visited in Europe, traveling alongside his wife and partner, Kasie. There, amid the warmth of the Basque coast and the convivial rhythm of pintxos culture, the idea for Mar Bella Boqueria was born.”

Food items set to be served up at Mar Bella Boqueria are said to highlight the flavors and traditions of Spain’s coastal regions, “showcasing seafood-forward tapas, in-house conservas, pâtés, terrines, and a dry-aged fish program, while the jamoneria features hand-cut Jamón Ibérico, Serrano displays, and curated tablas of meats and cheeses.”

It’s also worth noting that Mar Bella Boqueria will offer the Curiels’ debut at omakase-style dining at the restaurant’s 12-seat chef’s counter, with this style of dining involving Johnny Curiel coming up with creative ‘chef’s choice’ dishes. Generally, omakase dining is associated with sushi, in which chefs provide small bites of many dishes that rotate regularly based on what’s fresh. The patron doesn’t tend to have much say, rather trusting the chef to guide their palate through the experience.

The press release about the restaurant also noted that two crispy lechon heads (pig heads) will be available each night for chef’s counter guests on a first-come, first-served basis.

Of course, Mar Bella Boqueria will come with curated alcohol, too, including a Spanish-driven wine list and cocktails.

Check for updates related to Mar Bella Boqueria’s opening here.

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