12 top Madrid restaurants
David Muñoz’s restaurant needs no introduction. In only five years, this chef went from being a complete unknown to winning the Spanish National Prize for Gastronomy and being awarded three Michelin stars for his restaurant DiverXO, where he has gone for an elaborate type of cuisine, mixing the flavours, textures and techniques of haute cuisine. Surprises in the dishes are guaranteed. It can be difficult to book a table here, but it’s worth the effort.
Oscar Velasco’s Santceloni has grown steadily, marked by the sure touch, drive for excellence and personality of a great chef, bringing creativity to tradition and putting the product before artifice. The cheeseboard alone, presented by maitre d' Abel Valverde, is already envied by establishments of a similar category. The cuisine here has received the seal of approval given by two Michelin stars.
If Diego Guerrero's name is attached to a project, it's a sure hit. Trained in the kitchens of Martín Berasategui, Guerrero earned two Michelin stars for his work at El Club Allard. In 2014 he took a chance and opened his own restaurant, and it took just a couple of years to be awarded two Michelin stars for DSTAgE as well. Chueca is the neighbourhood where he decided to set down new roots with an industrial aesthetic, including exposed-brick walls, metallic pipes, and a kitchen at the back that diners have a view into.
The temple where executive chef Ricardo Sanz creates his art (worthy of a Michelin star) has become a reason for pilgrimage all fans of Japanese cuisine must make sooner or later, though it's often a destination for top executives as well, located as it is inside a luxury hotel. Phenomenal classic dishes are interwoven on the menu with Sanz's original and dazzling creations.
Mexican cuisine that blends tradition and innovation; at Punto MX they reinterpret classic Mexican recipes, giving a modern touch to their dishes without renouncing a shred of flavour. They also prepare their own nixtamal dough. The restrained and elegant decor of this restaurant sets it apart from the run-of-the-mill Mexican establishments.
The very staid environs of this gentlemen's club dining room (wear a tie) provide the unlikely setting for a restaurant inspired and originally overseen by iconic chef Ferran Adrià and now run by one of his most illustrious disciples, Paco Roncero. It can boast of three Repsol suns and two Michelin stars. What more can we say?
The quality of the basic ingredients is non-negotiable at this restaurant with just eight tables, where Juanjo López deploys all his culinary talents. Traditional recipes are transformed into contemporary, elegant dishes. Haute market-style cuisine, exceptional service and an outstanding wine and champagne list.
Located in Hotel Único Madrid, this elegant restaurant is headed by a Michelin-starred Catalan chef. Its many virtues ensure satisfaction for all diners. Flavour is the king here, placed just above creativity in the list of priorities, making for dishes that are surprising and exciting in equal measure. All you have to do is choose one of the three set menus on offer.
Manuel Domínguez and Pedro Espinosa work together on a cuisine that places the focus on creativity and updating tradition. Substance and form come together at this restaurant with two floors. The tasting menu (with or without wine pairing) is a good way to get an introduction to their work.
In early 2018, chef José Carlos Fuentes took over at this stately space with two Michelin stars to its name, bringing in a cuisine that stands out for its delicacy and innovation, as well as for the chef's knowledge and command of traditional national and international cuisine, especially Japanese once it passes through Tokyo, which is an interesting addition to the menu.
Everything’s very nice as soon as you cross the threshold. Before you’ve had time to scoot your chair up to the table, a staff member approaches with a tempting trolley. Generous pours of wine, a selection of vermouths and more to prepare the palate. It’s hard to say no to a Barbiana sherry or a Galician vermouth. You look over the menu while waiting for your drink to arrive. Everything looks good. You spot the house speciality – potatoes mashed with gizzard and jowls – along with seasonal recommendations and some 20 other dishes (starters and mains) that, thanks to their half portions, let you choose your own adventure.
After a decade working with different types of cuisine and in various kitchens, Iván Sáez takes the leap and opens his own restaurant, without leaving behind his chef's hat. The man with two jobs is backing a project with two destinations. As the diner, you choose: a trip to the Moon or a journey to the centre of the Earth. These are the names of his two options. There's no menu, but instead you get a box holding Sáez's traditional-style creations marked by personal touches that show off his passion for the craft, his training and his culinary priorities (flavour over fireworks).