On the ground floor of the Reina Sofía Museum's Nouvel building, cohabiting masterfully with the French design, is another restaurant from the Azotea Grupo. In charge of the kitchen is the tireless Javier Muñoz-Calero, who presents a Mediterranean menu that tends toward glossy signature touches when it's time to serve; dinner is his time to shine. Behind the cocktails is Joel Jamal, who has added a dozen of his own creations to the standard drinks menu. The kitchen and bar don't close during the day in order to accommodate visitors to the museum, and they keep cooking all day, from breakfasts to snacks that include classic bakery items as well as novelties for the area like French toast with mascarpone and applesauce and honey or organic frittata with mushrooms, gruyère, smoked bacon and shallots. For lunch it's tacos, burgers, buns, sandwiches and other house specialities, all made to order. In the nearly-900-square-metre space there's also room for the growing number of sherry aficionados, at a bar where the varieties of amontillado make exquisite company to the offering of cold cuts and beyond. You'll also get night-time entertainment in the form of DJs playing soul, nu-jazz, blues and more.
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