Best Chinese Restaurants in Madrid

China Crown revives a name that first opened in Madrid in 1981, when María Li Bao ran the original restaurant at just 24; that first China Crown later closed. This version opened on Calle de Don Ramón de la Cruz in Recoletos in autumn 2020, with María Li Bao running the business side and her brother Felipe Bao heading the kitchen. The signature is Pato Imperial, Beijing Imperial Duck, alongside xiao long bao filled with txangurro (spider crab) and a daily 5 to 8pm dim sum service pairing fifteen choices with champagne or gin tonics. The kitchen also turns out sui mai with turkey, shiitake and chives, and an imperial dim sum soup built on shark fin, red prawn and txangurro. China Crown holds a Michelin Selected listing, and María Li Bao won the Víctor de la Serna lifetime-achievement award at the 2025 Premios Metrópoli.

“es, sin duda, la estrella de este atractivo restaurante, comandado por María Li Bao”— Time Out Madrid

Michelin SelectedRepsol

Soy Kitchen is chef Julio Zhang's most personal project, built around what he calls alta cocina china de autor: Chinese technique applied to Spanish, local and seasonal ingredients rather than standard Chinese-Spanish fare. Zhang, born Yong Ping Zhang in Beijing with roots in imperial Chinese cooking, first settled in Pamplona to learn Spanish regional produce before opening Soy Kitchen in Madrid's Almagro in 2013. Dim sum is made live at the bar, with staff guiding diners through options like black har gow under a veil of Joselito pork and oxtail gyoza with kimchi emulsion. The carta also runs to chili crab, Kung Pao turbot and handmade ban mian noodles. Two tasting menus are on offer: Hu, eight courses at 75 euros, and Long, nine courses at 85 euros. Soy Kitchen holds a Michelin Selected listing and one Repsol Sol.

“La técnica del wok y la volcánica personalidad de Julio Zhang están unidas por un hilo muy fino pero incuestionable”— Time Out Madrid

Bao Li is the Bao brothers' Cantonese restaurant on Calle de Jovellanos in Cortes, between the Congreso de los Diputados and the museums. It opened in early 2023 on Calle Jovellanos, facing the Teatro de la Zarzuela. Chef Felipe Bao and his brothers recreate traditional Cantonese recipes and reinterpret them, working away from the generic Chinese cooking Western kitchens have long replicated. The carta runs to lacquered duck silk thread, txangurro xiao long bao, and a duo of lacquered Cantonese duck and 24-hour slow-roasted Iberian char siu; a Beijing-style lacquered duck served in two courses runs to 79 euros. Two tasting menus are offered, at 90 and 120 euros a person, both for a minimum of two people. The room reads elegant, refined and classic, Macarfi puts the typical spend at around €70 per person before drinks, and Bao Li holds both a Michelin Selected listing and a Guía Repsol Recomendado.

“La alta cocina cantonesa tiene su mejor representante en pleno centro de Madrid”— Time Out Madrid

Royal Cantonés cooks Cantonese food in the Almendrales neighbourhood of Usera, on the corner of Calle Olvido and Julio Merino. It opened in the summer of 2009. The menu leans on Cantonese roasts rather than a generic Chinese carta: a combination plate brings roast duck, poached free-range chicken, crispy pork belly, char siu and ribs, alongside wok dishes like Chinese aubergine served in a traditional cazuela. The dim sum list runs to prawn har gow, roast duck dumplings, and duck bao filled with roast duck and boletus mushroom, and there's a dedicated gluten-free menu for diners who can't usually eat Chinese dumplings. Whole roast duck, poached chicken and a Peking-style lacquered duck are all available by the piece. Royal Cantonés holds a Solete in the Guía Repsol.

“Un clásico en el barrio de Usera abierto desde 2009”— Time Out Madrid

Don Lay is led by Nieves Ye, who conceived the original with her father in 2002 in Puerta del Ángel; that restaurant closed, and Don Lay reopened on Calle de Castelló in 2019. Ye previously ran Wan Run, a dim sum factory that supplied other Madrid restaurants directly, and Don Lay skips the generic three-delicacies-rice template most Chinese restaurants default to. The kitchen roasts duck and suckling pig, with dim sum running to Shanghai xiao long bao in chicken broth and truffle oil, and hakao made with blue lobster or truffled white prawn. A whole lacquered duck served two ways, salad or broth depending on the season, runs to 125 euros, and the whole lacquered suckling pig needs 48 hours' notice. Don Lay holds a Guía Repsol Recomendado.

“el trono lo sigue ostentando su glorioso pato”— Time Out Madrid

Lao Tou sits on Calle Nicolás Sánchez in Usera's Pradolongo barrio, trading as Restaurante Lao Tou, and it runs unbroken from 12:30 to midnight every day except Thursday. No menu is published, so the phone is the way to find out what's cooking on a given day. Time Out's own coverage of Madrid's Chinese restaurants singles it out as a Cantonese seafood specialist, pointing to its clam, coquina and razor-clam dishes and a hake-head soup, alongside a wide carta of dumplings, stir-fried noodles and different versions of ramen for anyone who'd rather skip the seafood. There's free parking.

“la especialidad de la casa son los mariscos y pescados preparados al estilo cantonés”— Time Out Madrid

Hong Kong 70 sits in Usera, the district that functions as Madrid's Chinatown, and its own site brands itself 'in Chinatown' to match. Two open kitchens work in view of the room, built around Cantonese roasting: a whole Hong Kong-style roast duck, honey-roasted Iberian pork char siu, and a four-roast combination plate that lets you choose from duck, char siu, ribs, soy chicken and ginger chicken. Dim sum runs to char siu bao, crab and prawn siu mai, and duck dumplings with flambéed foie gras, and the kitchen also plates a Peking-style roast duck served with thin tortillas, spring onion and cucumber strips. To drink, the house leans on Hong Kong staples: cold tea, milk tea and fruit tapioca.

“Propone una inmersión en la cocina cantonesa tradicional, como dim sum elaborados a mano, pato asado a la hongkonesa”— elblogdeceleste

El Bund occupies a former mansion in Arturo Soria, near the Chinese Embassy, decorated to evoke a 1930s Shanghai residence, with a terrace split into three garden-inspired spaces. The kitchen turns out more than 30 dim sum preparations, hand-made fresh daily, spanning Cantonese, Shanghainese and Sichuan styles: vegetable dim sum, Shanghainese shaomai with veal and mushroom, Cantonese shaomai with shrimp or fish, and jiaozi filled with shrimp or lamb. Beyond dim sum, the carta runs to Sichuan-style aubergine, a Sichuan hot pot with duck and mushrooms, and a whole traditional Peking duck served with sixteen skin-and-meat rolls. El Bund holds a Guía Repsol Recomendado.

“se convirtió hace una década en el restaurante chino con más encanto de la ciudad”— Time Out Madrid

Asia Gallery sits on Calle Lagasca, in the Castellana stretch of Salamanca that doubles as Madrid's business spine, where a lot of the lunches are really meetings. It opened in spring 2021. Inside, it's Chinese cooking in a quiet, dimly lit, elegant and intimate room with attentive service, and the afternoon sitting runs unusually long, all the way to six, so a late lunch is as easy as an early dinner. The carta runs to steamed ha gau, Sichuan crispy duck bao, and Cantonese-style tempura scallops, alongside a three-course executive menu at 26.50 euros a person. It's run under Grupo Zen, whose portfolio spans around a dozen restaurants, with Roger Chen overseeing the project.

“Roger Chen, con una decena de restaurantes bajo su mando, se ha coronado”— Time Out Madrid

Tse-Yang is the flagship of Grupo Tse Yang, on Calle del Marqués de Villamagna beside the Paseo de la Castellana, next to the Hotel Villamagna. Its own site describes hand-decorated rooms and a garden meant to carry diners toward imperial China, and it's one of the few restaurants in the area that stays open through the summer. The carta spans dim sum, including duck-and-foie and boletus versions, alongside seafood like lobster and turbot, poultry, and wok-cooked vegetables and noodles. A whole Peking-style lacquered duck runs to 108 euros, and there's a dedicated Peking tasting menu at 76 euros a person for a minimum of two. Tse-Yang has been running for more than 25 years in Salamanca.

“una carta de cocina cantonesa de alta calidad”— elblogdeceleste

Sichuan Kitchen focuses on the cooking of Sichuan, the southwestern Chinese province known for chilli and numbing spice, on Calle del Maestro Guerrero in Madrid's Universidad neighbourhood. The menu leans hard into Sichuan classics: mapo tofu, twice-cooked pork, Kung Pao chicken and spicy wontons, built in generous portions meant for the table. There's a group table for larger parties, and it opens Tuesday to Sunday for lunch and dinner. Time Out's coverage points to the century egg, dry-cured beef and steamed sea bass as standouts for diners who want something beyond the usual carta, alongside a solo-diner combination of wonton soup, a bowl of rice and a beer.

“Tienen platos auténticos y para aficionados como el huevo cententario, la ternera seca o la lubina al vapor”— Time Out Madrid

Biang Biang Bar specialises in hand-pulled biang biang noodles from Xi'an, wide and belt-like, stretched fresh each morning by owner Óscar Ling, who trained at Madrid's School of Hospitality and travelled to deepen his understanding of Chinese cooking before opening. The original room is in Chueca, with a second stall inside Mercado de Vallehermoso in Chamberí. Noodles come with pork, lamb, mushroom or vegetarian toppings, plus a Chinese-style burger on good bread; the signature noodles and the eggplant and mixed-mushroom versions all run 13.90 euros, with an Ibérico pork and black-truffle version at 18.90 euros. Biang Biang Bar holds a Solete in the Guía Repsol.

“Te acabarás el plato y te dará pena no poder comer más”— Madrid Secreto

Little Dragon is a Chinese restaurant on Calle de los Reyes, at the Plaza de España end of Universidad, and it's listed in the Michelin Guide. The restaurant's own site lists this address as Little Dragon Plaza España, with further branches in Serrano and Moncloa. The carta leans Shanghai: xiaolongbao soup dumplings in pork, truffle-and-pork or beef-and-tomato versions, pan-fried shengjianbao buns, wontons in chilli oil, and hand-pulled noodle soups. A Shanghai-style breaded pork chop over fried rice with egg and spring onion rounds out the mains. The shengjianbao come pan-fried until golden and crisp. The room is elegant and modern, service is polished, and the bill sits at the lower end.

“Su propuesta de dumplings es perfecta para compartir, chocando palillos”— Time Out Madrid

Hunan opened in Malasaña in 2018, built around the cooking of Hunan province in southern China, one of the country's eight major regional cuisines and known for its spice and fresh aromatics. Time Out's coverage credits founder Yanbo Li with wanting a room where Chinese diners, students, tourists and office workers alike, would feel at home, cooking from a Hunan repertoire that includes stir-fried beef with chili, Changsha-style tofu and a braised pork belly. The kitchen leans on both fresh and dried chillies rather than flavour enhancers, tuned milder than Sichuan spice for a broader range of palates. The room reads modern and cosy, service is warm, and the pricing is good value. It's open every day for lunch and dinner.

“pensó abrir un restaurante donde los clientes chinos, fueran estudiantes, turistas o empleados de grandes empresas de telefonía, se sintieran como en casa”— Time Out Madrid

Chao Tian Men is a hot pot restaurant in the Arapiles quarter of Chamberí, cooking traditional, home-style regional Chinese food with hot pot at its heart. Time Out's coverage traces the chain back to Chongqing, the city credited with inventing the format, and reports it runs around 700 locations across China; this Chamberí room is the company's first branch in Europe. Broth options include a 'picante sabroso' spicy blend and a pork-bone version, and diners cook their own portions of shrimp meatballs, chrysanthemum leaves, goose intestines, frozen tofu and thin-sliced beef rolls at the table. The room runs quiet with warm, attentive service, open from early afternoon until late, with beer, wine, coffee and tea alongside.

“este es el primero que abre en Europa”— Time Out Madrid

Xiaolongkan, also written ShooLoongKan, brought Sichuan-style hot pot to Legazpi in Madrid's Arganzuela district, and this Maestro Arbós address was the brand's first Madrid restaurant, quickly becoming one of the city's better-known hot pot spots. Hot pot is the whole point: a communal pot of simmering, often Sichuan-spiced broth that diners cook their own ingredients in at the table, from thin-sliced meats and seafood to vegetables and homemade noodles. The room is spacious and decked out with Chinese decor. The chain runs more than 800 locations in China and operates in more than ten countries.

“El hotpot con más clientes chinos en Madrid, un éxito rotundo entre curiosos y aficionados a la gastronomía oriental”— Time Out Madrid