Best Restaurants in Chamberí

MichelinRepsol

Coque is the Sandoval family's two-Michelin-star restaurant on Calle del Marqués del Riscal in Almagro. The name honours the brothers' grandfather, a rancher known as Coque, and their parents opened a rotisserie under that name in Humanes de Madrid in 1976. Chef Mario Sandoval trained at elBulli in 1999, and in 2017 the third generation moved the restaurant into a roughly 1,100-square-metre space in central Madrid, with Juan Diego running the dining room and Rafael the wine cellar. The current tasting menu, Eat with Art, pairs sixteen dishes with fifteen contemporary artworks and runs through six connected spaces, from a cocktail bar to the wine cellar and an open kitchen. It costs €495 per person, with a €395 vegetarian version. Coque holds two Michelin stars, a Michelin Green Star for its sustainability research, and three Repsol Soles.

“top establishments, taking diners on a voyage which revolves around flavours and innovation”— esMadrid

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Smoked Room is hidden inside Dani García's Leña Madrid, in the Hotel Hyatt Regency Hesperia in Ríos Rosas. It opened in 2021 as a nearly hidden fourteen-seat space, a Japanese-style bar for six plus two tables in a semi-hidden area, and within six months it won two Michelin stars at once, something the restaurant says no Spanish establishment had done since 1936. García backs the project; chef Massimiliano Delle Vedove runs the kitchen, cooking a fire omakase where every dish passes through embers and smoke. There is no separate waitstaff: the sommelier and chefs serve every course themselves. Tasting menus run from Hachi at €180 to Hoshi at €500, with wine pairings built dish by dish. Smoked Room holds two Repsol Soles and serves lunch and dinner Wednesday to Saturday, closed Sunday to Tuesday.

MichelinRepsol

La Tasquería is chef Javier Estévez's restaurant built entirely around casquería, Spanish offal cooking, on Calle Modesto Lafuente in Ríos Rosas. Estévez opened it in January 2015 and won the Revelation Chef award at Madrid Fusión 2016; the Michelin Guide gave it a Bib Gourmand in 2017 and 2018, then a star in the 2019 edition, which it kept after moving to this address in 2024. The house slogan is #somoscasqueros, and the kitchen counts its output by the tonne: more than 52,000 pig's tails and 72,000 kilos of tripe, leg and snout across its first ten years. The carta covers nearly every cut, veal, lamb, pork, rabbit, tripe, trotters, tongue and brains, built for sharing. Three menus run from €69 to €115. La Tasquería holds one Michelin star and two Repsol Soles, and is closed Saturday dinner and all of Sunday.

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EMI is chef Rubén Mosquero's restaurant on Calle Gaztambide, in the ward it's named after. Mosquero, from the village of Reina in Badajoz, spent over a decade cooking at Noma, Geranium and Azurmendi and ran research and development at Atomix in New York before opening EMI in August 2025. Within months it won a Michelin star in the 2026 guide, and Mosquero and the restaurant both took Revelation prizes at the 2025 Premios Metrópoli. The single tasting menu runs about fourteen courses, three snacks through to petit fours, applying New Nordic principles alongside Japanese and Korean technique; dishes have included smoked kelp with tofu and eel and sea bream with white kimchi and squid. Sommelier Miguel Ángel Millán, formerly of DiverXO, built the wine list. EMI holds one Michelin star and one Repsol Sol, and it's closed Tuesday and Wednesday.

Michelin SelectedRepsol

Lakasa is chef César Martín's restaurant on Plaza del Descubridor Diego de Ordás in Ríos Rosas, run with his wife Marina Launay since 2012 and moved to this larger space in 2016. Martín built his reputation cooking game, and the carta, which the restaurant spells Lakarta, changes constantly with the season: wild mushrooms and stews in autumn, calçots in winter, bonito in summer. Most dishes come as a full or half portion, built for grazing across the menu rather than committing to one plate. The Idiazábal fritters have been a house classic since 1996, and the Solomillo Wellington runs only at Friday and Saturday lunch. Lakasa is listed in the Michelin Guide, holds two Repsol Soles and a strong wine-by-the-glass programme, and it's closed Sunday and Monday.

“this establishment which offers refined cuisine is based on careful ingredient selection and attentive service”— esMadrid

Bib GourmandRepsol Recommended

Gala has kept the same identity since it opened on Calle de Espronceda in Ríos Rosas in 1989: cocina de mercado, market cooking led by chef Pablo Lozano that depends on what's good that day, with the carta renewed each season. It has held a Michelin Bib Gourmand for eight consecutive years, from 2018 to 2025. The summer carta has run from bites like scallop, sea urchin and duck foie to Ibérico presa, Galician mussels, wild red snapper, black cod and a 45-day-aged Alistana-Sanabresa beef chop. A seasonal tasting menu runs €60 with a glass of Verdejo included, and there's a set Menú Gala at €47. The cellar holds more than 100 references. Gala is closed Sunday and Monday, open for lunch and dinner the rest of the week, and the entrance is wheelchair accessible.

“sophisticated market cuisine, with every dish lovingly prepared from first-rate ingredients”— esMadrid

Bib GourmandRepsol Recommended

Bacira is the joint project of three chefs working as equal partners in Trafalgar: Carlos Langreo, who came up through La Maruca, 99 Sushi Bar and Nikkei 225; Vicente de la Red, whose résumé runs through El Celler de Can Roca and Aponiente; and Gabriel Zapata, a Chilean sushiman who worked at Nikkei 225 and Distrito 798. The three chef-partners have run it since July 2014. Together they cook Mediterranean-Japanese fusion built for sharing, from Daniel Sorlut oysters and corvina ceviche to duck gyozas, hake kokotxas and nigiri like Bilbao-style sea bass and flambéed unagi with foie. The tasting menu runs eight courses for €56 or eleven for €72. Bacira holds a Michelin Bib Gourmand, and it's a hard table to get; when you can't, Bacira en Casa delivers the same cooking at home. It's closed Mondays.

Michelin SelectedRepsol

Fismuler opened on Calle Sagasta in Trafalgar in 2016, founded by three cooks out of elBulli, Nino Redruello, Patxi Zumárraga and Jaime Santianes, and belongs to the La Ancha group. Zumárraga left at the end of 2022 to open Haramboure. The cooking is seasonal and built for the table to share, and two dishes have become Madrid signatures: the escalope San Román, a breaded pork schnitzel named after a regular and served with egg and truffle, and a cheesecake built from three cheeses, fresh, smoked Idiazábal and blue. The wider carta has run to little gem lettuce from the house garden, burrata with green mole, baby-squid carbonara and suckling-lamb shoulder. Fismuler is listed in the Michelin Guide with one Repsol Sol, and the room is casual, industrial and candlelit, often with live music.

Repsol

Tripea runs an eight-course tasting menu from stall 44 inside Mercado Vallehermoso, an unpretentious setting for ambitious cooking. Chef Roberto Martínez blends Peruvian technique with Asian-influenced plating, built around ceviches, dumplings and grilled meats, including a hot mussel ceviche. ACYRE, the Madrid chefs' and pastry-chefs' association, named it the city's best market stall at its 50th gastronomic competition. For a single market stall this well regarded, a table can be surprisingly hard to get: it runs single sittings, lunch at 14:30 and dinner at 21:30, and tables are hard to secure, so book ahead. Tripea holds one Repsol Sol and is closed Sunday and Monday.

“Peru meets Southeast Asia in a jungle of intense flavours”— esMadrid

Batch is a stall inside the Mercado de Vallehermoso in Arapiles rather than a restaurant with its own front door, and it leans into that: come to the market, see what they're doing, eat in or carry it out. Cook Daniel Varea and fermenter Nacho García opened it in December 2020. The house sums up its own offer as natural wines, homemade ferments and market cooking, and the ferments are the unusual part, made in house rather than bought in. It's listed as Recomendado in the Guía Repsol. Batch runs Tuesday to Friday from 10:00 to 16:00 and 18:30 to 23:30, and Saturday from 10:00 to 16:00 and 18:30 to 23:00, closed Sunday and Monday.

Insurgente is a stand inside the Mercado de Chamberí on Calle de Alonso Cano in Almagro, run by Genaro Celia, from Colombia, and Agustín Mikielievich, from Argentina, both trained at Le Cordon Bleu Madrid. It's their first venture on their own after years working together at the now-closed Fayer. The menu pulls its Latin American base toward Asian technique: crispy chicken tacos with a tandoori hint and a spicy mango glaze, grilled beef gizzard, Mexican-style stewed meat pasties, and a shredded meat focaccia. It's stand-style with no reservations, at Puesto 6 inside the market.

“is shaking up our gastronomy experience”— esMadrid

Repsol

Arima sits on Calle de Ponzano in Ríos Rosas, owned by Nagore Irazuegi with Rodrigo 'Rodri' García. It opened in 2016, and head chef Diego Hernán leads the kitchen. The name means soul in Euskera, and the menu carries family history: Irazuegi's great-grandmother Joxefa left the Basque Country for Uruguay, and the bar's Gilda Joxefa, piparra-pepper mayonnaise on puffed bread with olive paste, anchovy and olive-oil pearls, is named for her. The bar runs traditional gildas, Stilton croquettes and a house pastrami brioche, while the sit-down carta goes further, chipirones in their ink, hake in tempura in the style of Eneko, and a roast old-cow striploin sold by the 500 grams. Its vermouth service, including a granizado version in warm weather, has become a weekend ritual for regulars. Arima holds one Repsol Sol and is closed Sunday and Monday.

Sala de Despiece SDD1 is chef Javier Bonet's original creative-tapas restaurant, on Calle Ponzano in Ríos Rosas. It opened in 2013. The room is staged as an old market cutting stall, with metal warehouse doors, butchers' aprons, knife cabinets, ceiling hooks and a glass-fronted fridge showing the day's produce. The cooking is creative Spanish tapas built on high-quality produce bought daily, meat-forward in Bonet's carnivorous style, served on wax-papered trays at communal tables, with a tasting menu also on offer. It's listed as Recomendado in the Guía Repsol, and booking runs through the group's own site.

“uno de los actores principales en el escenario del #ponzaning”— Con El Morro Fino

Picsa is an Argentine pizza restaurant on Calle Ponzano in Ríos Rosas, working from a traditional Argentine recipe with its own dough. Much of what goes on top is made in-house too, including the cooked ham and a cheese blended from Galician varieties plus others the house keeps to itself. The pizzas bake in a wood-fired oven built by Jumaco & Maestro, a fourth-generation Madrid oven-maker, fired with controlled-felling holm oak, and the coffee comes from Toma Café on an Italian machine brought from Milan. Picsa holds a Repsol Solete, the room is cosy and low-key, and there's a terrace.

“masas gruesas (pero bien ligeras), y combinaciones explosivas”— Con El Morro Fino

99 Sushi Bar Ponzano is one branch of the 99 Sushi Bar group, on Calle Ponzano in Ríos Rosas, a residential stretch of the street where the eating answers more to locals than visitors. It is a cosy room that suits a family table, with unhurried service. Lunch runs every day from 13:30 to 16:00, and dinner Monday to Saturday to 23:30, with no Sunday dinner; its own site notes it closes on public holidays. It holds a Recomendado listing in the Guía Repsol. Prices run over €100 per person.

Puntarena cooks Mexican seafood inside the Casa de México on Calle Alberto Aguilera in Arapiles. It opened in October 2018. It bills itself as a refuge of the Mexican coast, cooking that celebrates the sea with fusion and tradition side by side: ceviches, fresh cocktails and artisanal tacos, alongside signatures like Pulpo Enamorado and pescado a la talla, fish done traditional-style with some fusion touches. The room is modern and warm, with a terrace, and the attached bar keeps its own hours and its own booking link, running later than the dining room. Puntarena is listed in the Michelin Guide, with an entry in the Guía Repsol, and both the entrance and seating are wheelchair accessible.

Bib Gourmand

Las Tortillas de Gabino traces back to the tortillas Gabino made at La Ancha on Calle Velázquez in the 1960s, with callos, with clams, and the classic version, which became a Salamanca-district favourite. Decades later the family built a whole restaurant around them on Calle de Rafael Calvo, in Almagro by the Chamberí border, which chef Nino Redruello opened in 2005 as his first restaurant. It belongs to Familia La Ancha, the Redruello family's group, whose history runs back to a first family taberna in 1919; the fourth generation, Nino Redruello in the kitchen and Santiago in management, cooks updated traditional food. Every tortilla is made to order, from the classic Velazqueña to versions with sailor-style clams, Torta del Casar cheese, or stewed with tripe. It holds a Michelin Bib Gourmand, and it's closed Sunday.

Los Arcos de Ponzano has been open on Calle Ponzano, in Almagro, for more than seventy years, a family-run restaurant built around Castilian home cooking and roasts. It has been open since 1952. The house signature is its cocido madrileño, made with Valseca chickpeas and a slow-cooked broth, served in the traditional courses; it runs as the set lunch on Wednesdays, or other days by reservation for parties of four or more. The kitchen also sets up group menus and private rooms for celebrations. It is open every day, from morning until midnight, at prices in the €10 to €50 range, one of the older, more traditional addresses on a street now known mostly for its newer bars.

“Su cocina está compuesta por tapas y raciones típicas de la cocina castellana”— 65ymas