Located in Bethesda, Guardado's serves fine Spanish and Latin American cuisine from esteemed Chef Nicolas Guardado.
Guardado's serves up authentic, flavorful dishes from Spain and Latin America, in a casual and inviting atmosphere, in the heart of Bethesda, Maryland.
Chef Nicolas Guardado and his wife Reyna opened Guardado's Restaurant in 2007. Guardado brought with him a wealth of experience, rising quickly through the ranks at local area tapas restaurant Jaleo to become a seasoned head chef.
Now, he is infusing that knowledge into his own restaurant, as well as adding some popular Latin American entrees and some traditional dishes from his native Salvadorean background to Guardado's extensive menu.
The menu ranges from robust entrees to tasty tapas to delectable desserts. Notable recommendations include Gambas al Ajillo, Papas Fritas, Pimientos del Piquillo, Tilapia y Camarones, and Paella Valenciana, to name only a few.
Come join us today!
4918 Del Ray Avenue, Bethesda, MD 20814
HAPPY HOUR: Tue-Fri 4pm-7pm
WEDNESDAYS: Half off Sangria
THURSDAYS: $4 Traditional Mojitos + Margaritas
TUESDAY-FRIDAY: $5 Tapas Special + $4 Cocktails 3pm-7pm
We host up to 25 people in our Private Room. Host your next celebration at Guardado's!
$13-$18 per person
$25-$30 per person
Planning an event can be challenging, so let us help you by providing delicious and satisfying Spanish and Latin American cuisine, tailored for your needs.
You can choose from many of Guardado's dishes and we will make the best recommendations for your specific event. Together, we can help make your next event— a birthday, office party, retirement party, wedding reception, or another special occasion— an enjoyable success!
Please view our extensive catering menu, with many choices for parties, ranging in event size. We require at least a 3-day notice for planning and preparation. For planning your wedding, view our wedding menu. If you do not see something, or would like to add something, you can review our entire menu and contact us with any questions.
We do full catering services with serving utensils (china, glasses, silverware, lines, shafting dishes, etc )and serving staff.
Want to get your event planning off the ground, today? Call us or email us to setup a time to talk about your specific needs. We will also provide a tasting of some menu samples for you to savor.
We look forward to catering your next event!
Call (301) 986-4920, or book online with OpenTable.
Reservations required for parties of 6 or more.
Free parking on weekends. There is metered public parking in front of the restaurant.
There are also parking garages in the immediate vicinity. Auburn-Del Ray Garage (202 feet), Cordell-St. Elmo Garage (540 feet), Woodmont-Rubgy Garage (0.19 miles). FREE Parking in garages on Saturday-Sunday only.
"Guardado's kitchen knows its stuff. All our tapas, arriving in twos and threes, are admirable. Gambas al ajillo (shrimp sautéed with garlic) are a perennial favorite, but we choose to kick it up a notch with chorizo (Spanish sausage), chopped tomato and thyme accenting the shrimp."
"From a former Jaleo chef, this restaurant cooks up Spanish paella, Latin American tapas and plenty of spice...This is my idea of a tapa: a curl of lobster tail and a pristinely shucked claw lounging on a ramekin-size divan of lobster custard. Turn me over, as Saint Lawrence would say, I'm done."
"Crisp potatoes smothered in a tangy tomato aïoli. Wilted spinach perked up with pine nuts and raisins. A crock of sautéed mushrooms with a scent of sherry that hits you before the dish reaches the table."
"The food is fantastic. Offering a selection of traditional Spanish tapas and Latin American antojitos, all executed brilliantly." –June 16, 2008
Recipe for Gambas con Chorizo. Chef Guardado was featured on "What's Cooking?" a segment on WTTG-FOX 5 DC Television's News at Noon.
"In class, with his black hair tucked inside his Jaleo baseball cap, only his calm and his quiet confidence give Guardado away as the kitchen veteran that he is. But watching him with his classmates, who come from all over Latin America—looking over their shoulders to make sure they are stirring their risotto, holding their knives properly, or using a clean cutting board—it would be easy to mistake him for their teacher. He laughs when he hears this." -October, 2003