By Katie Rapone,
Years in the making, Mar Bella Boqueria, a Spanish neo-bistro and wine bar from Fonda Fina Hospitality, is now open inside the Clayton Hotel & Members Club in Cherry Creek North. Following two years of acclaim for One Michelin Star Alma Fonda Fina, Chef Johnny Curiel and his wife and partner, Kasie, turn their focus to the Spanish coast, delivering a seafood-driven tapas menu alongside a jamóneria-style chef’s counter, conserva bar, and omakase experience.
“Opening a Spanish restaurant is a dream realized after years of exploration through Spain with Kasie, each trip pulling us deeper into the regional nuances and the fierce pride people have for their food and traditions,” says Chef Curiel. “Spanish colonization left an indelible mark on the way Mexicans cook, shaping our food in profound and lasting ways. This next chapter feels like exploring a side of my story that’s been a part of my cooking all along.”
Conveniently located just across the lobby from Curiel’s other acclaimed restaurant, Alteño, Mar Bella Boqueria represents a natural evolution of the chef’s relationship with the Clayton Hotel & Members Club and the Cherry Creek neighborhood.
“We felt welcomed and at home when we first opened Alteño in the Clayton Hotel & Members Club. The space reminded me of my father’s campestre restaurants in Jalisco, with a big, vibrant dining room buzzing with culture. Opening Mar Bella Boqueria next door felt like a natural next step. The way the restaurant flows into Clayton St in the summer reminds us of our favorite restaurants in Spain. The Cherry Creek community has embraced us with lots of curiosity and appreciation for the story behind each restaurant,” says Curiel.
Design
Stepping into the restaurant, guests are greeted with an elegant yet approachable Spanish-inspired dining room that balances warm sophistication with a convivial, social energy. From Agatha Jane Interior Design, the 62-seat space unfolds in layers: a 12-seat jamóneria-style counter connects to the kitchen to the right, while a lively 10-seat bar commands the left, and in the center of it all, a long green banquette sits beneath an expansive wine wall display. Jewel-toned elements complement the marble tables, and the classic checkered stone floors evoke European bistro elegance.
At the heart of the space sits a rounded jamóneria-style counter inspired by Barcelona’s historic food markets, namely La Boqueria De Barcelona. Here, chefs hand-slice Jamón Ibérico in real time while live tortilla española preparations unfold alongside gleaming glass cases brimming with cured meats, artisanal cheeses, olives, and house-made tapenades. Behind the bustling counter, a stunning dry-ager displays seasonal fish (ocean trout, kanpachi, tuna) next to a chalkboard that announces the day’s jamóneria specials in addition to the full menu. A 35-seat patio spills onto Clayton Street in Cherry Creek North, capturing the easy spontaneity of Spanish al fresco dining.
interior designer Agatha Strompolos approaches each of Fonda Fina Hospitality’s concepts with a cohesive brand vision while ensuring every space is unique.
“We want each restaurant to have its own identity, while being identifiable as a Fonda Fina Hospitality restaurant. It’s not always an easy balance to strike,” says Strompolos. “One of our signature elements is a dining room that prioritizes guest-to-chef connection, whether it be a chef’s counter, jamoneria-style omakase counter, or raw bar. We also focus on working with local artists in each space. In Alteño, a Tonalá-style mural hand-painted on rich velvet by a local Denver artist, Delton Demarest, draws your eyes up from the bar. In Mar Bella Boqueria, we worked with a local artist to add texture and soft elements with custom-made tassel art.”
Food and Beverage
Curiel’s menu is a portal to Spain’s coastal regions, showcasing seafood-focused tapas, house-made conservas, pâtés, terrines, and a robust dry-aged fish program. Sourcing is paramount to Curiel, who works directly with Spanish purveyors to procure the highest quality, authentic ingredients, including the finest seafood from the Mediterranean, Atlantic, and Cantabrian seas. Connection drives the menu with small plates meant to be shared. Standout dishes include Marinos (Hawaiian Kanpachi, Steelhead Trout, Bluefin Tuna, and crispy capers), Lechon Con Papa (hearth roasted suckling pig, truffled potato, sherry jus), and Gambas Al Ajillo (white prawns, olive oil, parsley, lemon, Chiquilin pepper).
At the jamóneria counter, Curiel’s eight-course omakase tasting becomes a canvas for him and his team to freely explore new flavor profiles and techniques, creating truly irreplicable guest experiences. Two crispy lechon heads will be available per night for chef’s counter guests on a first-come come first-served basis. The tasting is offered exclusively at the counter, lasts roughly 2.5 hours, and is $125 per person.
A Spanish-driven wine list of 120+ bottles, with more than 30 available by the glass, focuses on the country’s most storied regions: Rioja, Catalunya, Basque Country, and Zaragoza, alongside selections from the South of France. Three-ounce pours encourage exploration of the wine list. The curated cocktail list pulls inspiration from Curiel’s travels through Northern Spain and Southern France, where they had spirited stops at boquerias, pintxo bars, and late-night tapas counters that shaped their love for the region. Standout cocktails sure to impress even the most discerning cocktail enthusiasts include the French Martini and a selection of gin and tonics served elegantly in a generous stemmed glass, centered around a single round ice sphere.
Mar Bella Boqueria is open every day from 3 to 11 p.m. A section of the dining room and every bar seat is reserved for walk-ins. Reservations are available on OpenTable here.
