Best Restaurants in Madrid

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DiverXO is chef Dabiz Muñoz's fusion tasting-menu restaurant in Hispanoamérica, the only three-Michelin-star kitchen in Madrid. Muñoz opened it in 2007, took his first star in 2010 and his third in 2013, then moved the restaurant into the NH Eurobuilding hotel in 2014. It holds three Repsol Soles and ranked No. 4 in The World's 50 Best Restaurants in both 2024 and 2025. The tasting menu, La Cocina de los Cerdos Voladores (the cuisine of the flying pigs), is rewritten every service rather than by season, and past plates have included xiao long bao served in a Tom Kha soup. The solid and liquid menus each run 450 euros per person and can be taken together or separately.

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DSTAgE is chef Diego Guerrero's two-Michelin-star, three-Repsol-Sol restaurant in Chueca. The name is short for 'Days to Smell Taste Amaze Grow & Enjoy,' the idea Guerrero built the project around when he opened it in July 2014, after taking El Club Allard to two stars. It has held two stars since the 2017 guide and added a Michelin Green Star in 2025. The room is a discreet industrial loft around an open kitchen, and three tasting menus run through it: Dtaste (16 courses, 195 euros), Dstage (18 courses, 210 euros) and Denjoy (22 courses, 230 euros). Dishes include Beso de carabinero a la sal, a shrimp served on a pink salt stone, and Pepe, a crispy pork bun served in a pig-shaped clay bowl.

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Coque is the Sandoval family's two-Michelin-star, three-Repsol-Sol restaurant in Almagro, also holding a Michelin Green Star. The name honors the brothers' grandfather Álvaro Huertas, a rancher and hunter known as Coque; their parents opened a rotisserie under that name in Humanes de Madrid in 1976. Chef Mario Sandoval trained at elBulli in 1999 before taking over the kitchen, with brother Diego running the dining room and Rafael the wine, and in 2017 the third generation moved the restaurant into central Madrid after more than forty years in Humanes. The current tasting menu, Eat with Art, pairs sixteen dishes with fifteen contemporary artworks and runs 450 euros per person, alongside a 325-euro vegan and vegetarian version.

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Paco Roncero holds two Michelin stars and three Repsol Soles on the top floor of the Real Casino de Madrid, in Sol. The restaurant opened in 1990 as La Terraza del Casino, and Roncero has run the kitchen since 2000, first as chef and later as gastronomic director, with early guidance from Ferran Adrià; it was renamed for him in 2019. He describes the cooking as an image of Madrid itself, castiza y cosmopolita, vibrante y dual: traditional yet cosmopolitan, vibrant and dual. The Grand Madrid tasting menu runs 310 euros, and the Essence menu, served at weekday lunch, 190 euros. A signature truffle pizza on a dry meringue base and a Parmigiano ice cream sandwich that nods to Adrià's original both stay on the menu.

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Corral de la Morería Gastronómico is the fine-dining room inside Corral de la Morería, the Madrid flamenco tablao that has run since 1956, founded by Manuel del Rey and now run by his wife, bailaora Blanca del Rey, and their sons. It operates as a separate venue within the same building: a quiet room of four tables, no more than eight guests, where chef David García, from Bilbao, cooks a Basque-rooted haute cuisine he calls cocina de raíz, built on broths, stocks and juices. It has held a Michelin star since 2019 and three Repsol Soles since 2023. The single Menú Compás runs 105 euros per person, and the cellar is known for sherry, with more than a thousand references of Jerez wines.

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Smoked Room is a two-Michelin-star restaurant hidden inside Dani García's Leña Madrid in Ríos Rosas, cooking an omakase-style tasting menu built around fire and smoke. It made its Michelin debut by taking two stars at once, something the guide hadn't done in Spain since 1936. García backs the project, and chef Massimiliano Delle Vedove runs the kitchen with Japanese-influenced technique, including fish aged by Josh Niland's sukibiki method, though the room isn't framed as a Japanese restaurant. It holds two Repsol Soles. Five tasting menus range from Hachi at 180 euros per person to Hoshi at 500 euros, and dishes include quisquillas in beurre noisette and a smoked risotto with white truffle.

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Deessa is chef Quique Dacosta's first restaurant in Madrid, the signature dining room of the Mandarin Oriental Ritz in Jerónimos. It earned its first Michelin star eight months after opening and a second the year after, and now holds two Michelin stars and two Repsol Soles. Diners choose between two tasting menus, Historical and Contemporary: one leaning on Dacosta's classics from his three-Michelin-star flagship in Denia, the other newer work built for the room. The cubalibre de foie-gras with lemon frost and wild arugula carries over from Denia, and the kitchen also serves red prawns from Denia and turbot cooked with Jerez wine.

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El Invernadero is chef Rodrigo de la Calle's vegetable-led restaurant on Calle de Ponzano, in Chamberí, holding a Michelin star and two Repsol Soles. De la Calle pioneered gastrobotánica, cooking that puts vegetables, roots, mushrooms and stems in the starring role and rescues forgotten plant species; animal protein appears as a seasoning rather than the centre of the plate. He opened El Invernadero in 2015 outside Madrid and moved it into the city in 2018. The kitchen runs two lines, an entirely vegan and vegetarian Vegetalia menu at 158 euros and an omnivorous Gastrobotánica menu at 168 euros with meat, fish and shellfish, plus extended Experience versions of each. A tartar of white beets with shiso and black truffle is a signature.

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VelascoAbella is chefs Óscar Velasco and Montse Abellà's first restaurant of their own, in the Hispanoamérica neighbourhood. The pair spent close to two decades at the two-Michelin-star Santceloni, which didn't reopen after the pandemic, before opening here in June 2023. It won a Michelin star in the 2025 guide and holds two Repsol Soles. The menu runs from a roasted sweet potato salad with yogurt, red onion, cardamom, mint and cilantro to hake loin with Maresme peas and an onion-sherry soup, smoked razor clams with a cold vegetable medley, and pan-seared foie gras in an Iberian ham consommé.

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Desde 1911 is a fish-and-seafood restaurant in Ciudad Universitaria, holding a Michelin star and two Repsol Soles. The name marks 1911, when the García Azpíroz family's fish business, Pescaderías Coruñesas, began, not when the restaurant opened. Owner Diego García, the fourth generation, picks the day's catch each morning at the market, so chef Diego Murciego rebuilds the menu daily with no fixed printed list, opening with Scottish smoked salmon carved tableside and Asturian sea urchins grilled in their own juice. The kitchen leans on a wood-fired oven. Set menus run from three to six courses plus a starter, Menu 3+1 through Menu 6+1.

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Saddle holds a Michelin star and two Repsol Soles in Almagro, built in the former home of Jockey, one of the great Madrid restaurants of the 20th century. It set out to revive the grand a la carte restaurant at a time when serious dining in Spain had come to mean tasting menus only, reworking classic recipes with nods to nouvelle cuisine. Diners can eat a la carte in full or half portions or take the eight-course Estaciones tasting menu, which mixes new dishes with Saddle classics like solomillo Rossini and Madrid-style callos. Israel Ramírez runs the dining room and a wine list of roughly 1,400 to 1,500 references.

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CEBO is a one-Michelin-star, two-Repsol-Sole restaurant inside Hotel Urban, in the Cortes quarter. Chefs Javier Sanz and Juan Sahuquillo, the duo behind Cañitas Maite in Albacete, took over the kitchen and won back its Michelin star in the 2024 guide. The 22-seat room leans on its own vegetable garden and small producers around the country, running two tasting menus: the 13-course Menú Clásicos and the 16-course Menú Temporada, the latter adding red prawns from Palamós and young goat with aged rice. Other dishes include Santoña anchovy served three ways, guinea fowl with truffle, and a Cañitas croqueta with acorn-fed pork.

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Osa holds a Michelin star and two Repsol Soles in a converted riverside cottage along the Manzanares, in Casa de Campo. Chefs Jorge Muñoz and Sara Peral, both trained at Mugaritz, opened it in 2023 and won the star that same November, then took the Cocinero Revelación prize at Madrid Fusión in 2024. The kitchen is research-minded, organizing its tasting menus around what the team calls product trilogies, with a serious charcuterie and aging programme behind it. The charcuterie alone runs to a balotina of black rooster, wild boar head, and pistachio-studded pork belly, alongside Bedón trout smoked over apple wood with roe and rye bread and raw wagyu tongue sliced tableside. The cellar holds around 500 references.

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Ugo Chan is a Japanese restaurant in Nueva España holding a Michelin star and two Repsol Soles. Chef Hugo Muñoz opened it in 2021 and won the star about a year later, at the gala for the 2023 guide. He trained under Abraham García at Viridiana and learned nigiri technique from Ricardo Sanz, winning the Emerging Chef award in 2016. The name comes from his grandfather Emilio, who had trading ties with Japan and called him 'Hugochan' as a boy. Alongside the a la carte menu, an omakase is built in the moment around each guest's tastes. Dishes include mullet sashimi served on the bone with a cold Bilbao sauce and Madrid-style callos gyozas.

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Gofio is a Canarian restaurant in Barrio de las Letras, founded in 2015 by chef Safe Cruz, who grew up in a farming family in El Tablero, Tenerife, alongside his partner Aída González, who directs the dining room. It earned a Michelin star in 2019 and holds two Repsol Soles, and in July 2024, after nine years on Calle de Lope de Vega, it relocated to a larger two-floor space at Caballero de Gracia 20. In 2025 it won Restaurante del Año at the Premios Metrópoli. The kitchen is built on the Canarian pantry: three tasting menus run from Gofio Express at 95 euros to Canariedad Máxima Plus at 185 euros, and dishes include rabbit trucha with injected salmorejo and a shrimp dish in cardamom mojo.

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Sacha holds two Repsol Soles in Nueva España, a French bistro that chef-owner Sacha Hormaechea's parents, Carlos Hormaechea and Pitila Mosquera, opened in 1972 as a Botillería y Fogón, naming it after their son. They'd met in Paris and originally opened in Sitges in 1971, but a cholera outbreak forced them to close before they reopened in Madrid. Hormaechea now runs the kitchen himself, a well-known figure on Madrid's dining scene whose regulars let him choose both food and wine rather than order off the card. The cooking keeps Galician and Basque roots: a falso canelón de txangurro, a mock spider-crab cannelloni, tortilla vaga, a pickled oyster, and tarta dispersa, a deconstructed almond cake with cream and raspberry puree.

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Zalacaín has been one of Madrid's great gastronomic addresses since it opened in 1973, built into an institution by chef Benjamín Urdiaín and a legendary front-of-house team. It's listed in the Michelin Guide and holds one Repsol Sol. The restaurant is now in a new era under Grupo Urrechu: chef Íñigo Urrechu leads gastronomic direction alongside Jorge Losa in the kitchen, while the dining room stays with Roberto Jiménez, more than 35 years in, and the cellar with sommelier Raúl Revilla, who won Mejor Sumiller at the Premios Nacionales de Gastronomía in 2023. Two dishes carry over from Zalacaín's history: Búcaro 'Don Pío,' a consommé gelée with smoked salmon, quail egg and caviar, and bacalao Tellagorri, salt cod cooked in the restaurant's own style.

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Casa Lucio is a traditional Madrid institution on Cava Baja in La Latina, opened by Lucio Blázquez in November 1974 in a building that's held a tavern since 1720, when it was the Posada de San Pedro. It's known above all for huevos estrellados, fried eggs over broken potatoes, and a Revuelto Lucio of scrambled eggs with mushrooms and shrimp: unfussy tavern cooking rooted in eggs, guisos and the market. Lucio's children now run the kitchen alongside him, and its tiled dining rooms have drawn politicians, actors and visiting celebrities across five decades, most of them there for the same plate of eggs. It holds a Repsol Sol.

Botín is a traditional Castilian roast house on Calle de Cuchilleros, near Plaza Mayor, and Guinness World Records lists it as the oldest restaurant in the world, open since 1725. Cochinillo asado, roast suckling pig, is what it's known for, and it still comes out of the original firewood oven, which the house says has never gone out. The building runs four floors that keep their eighteenth-century interiors. It's listed as Recomendado in the Guía Repsol. Roast Castilian lamb and other traditional plates round out the carta, alongside starters like garlic shrimp and croquetas.