Bib Gourmand Restaurants in Madrid

Bib GourmandRepsol

Chef Aitor Sua trained in Paris under William Ledeuil at Ze Kitchen Galerie and at the historic Grand Véfour before opening Tresde in the Palacio neighbourhood. It opened in early April 2023 in the former Matritum premises on Cava Alta. Rather than a long tasting menu, the restaurant runs on a single EPP formula: pick a starter, main and dessert for 56 euros, plus 25 euros for a three-glass wine pairing. Sua has said he grew a little tired of the tasting menu, wanting something more direct. Produce comes from Cultivo Desterrado, organic, and the menu changes almost daily. Earlier plates have run to a steak tartare with purple potato chips, a cold green tomato soup with olive tapenade and blue fish, and monkfish with potato purée and capers. Lucas Fernández manages the dining room and Miguel Valles handles the business side. Sua was a finalist for Cocinero Revelación at the 2024 Premios Metrópoli.

Bib GourmandRepsol

Chef Saúl Sanz runs Treze's cocina de mercado on Calle General Pardiñas in Goya, in a large, bright dining room with generous space between tables. It started in 2010 as a neighbourhood bistro at number 13 of Calle San Bernardino, which gave it its name. The carta bets on the best seasonal produce, with suggestions that change almost daily; regulars include torreznos and ensaladilla rusa, and newer additions run to brioche buns filled with slow-cooked beef in mole or with grilled mici. Alongside the restaurant, Treze Bar covers the aperitivo, a glass of wine or a caña, and drinks after work. Other dishes on the carta include veal cheek in traditional stew with potato purée and celeriac, and a stuffed baby squid in ink sauce with sautéed rice. It holds a Michelin Bib Gourmand and one Sol in the Guía Repsol. It's closed Sunday and Monday, serving lunch and dinner Tuesday to Friday and lunch only on Saturday.

Bib GourmandRepsol Recommended

Chef Álex Marugán opened Tres por Cuatro in late 2017 as a tiny stall in the Mercado de Torrijos before it grew into a full restaurant on Calle Montesa in Goya. Ingredients arrive weekly from small family producers around Spain, the best fish from Cádiz, vegetables from Navarra. The name, three by four, plays on the number of months in each season, a nod to the kitchen's strict seasonality. A Peruvian, Latin thread runs through the cooking too, carried in part by chef Santi and André, who came up alongside Marugán at Barra M. The carta runs to rossejat with skate and sobrasada, swordfish belly, a rabbit and snail stew, and Peruvian-inflected dishes like a sudado de corvina and a hot chupe of bonito. It holds a Michelin Bib Gourmand.

Bib GourmandRepsol Recommended

Chef Alex de la Fuente, who trained under Santi Santamaría and Ricardo Sanz and spent five years as executive chef at Ramón Freixa's two-Michelin-starred restaurant, built In-Pulso around recovering forgotten Madrid recipes, from a dish said to be Felipe III's favourite to a Golden Age breakfast, retold with updated technique and a Mexican thread from time spent learning under Roberto Ruiz at Punto MX. The room is decorated with vintage cookbooks. Dishes run from braised beef cheeks and quail in pepitoria sauce with a soft-cooked egg to Huelva red prawns with reduced poultry stock, a fried squid sandwich with citrus aioli, and house-smoked trout with its roe and a fino wine sauce. Bread comes from Madreamiga, olive oil from Bernabeleva. It holds a Michelin Bib Gourmand, and its six-course Castizo menu is served to the whole table for 60 euros.

Bib GourmandRepsol Recommended

Gala has cooked on Calle de Espronceda, in the castizo part of Chamberí's Ríos Rosas, since 1989, run by chef Pablo Lozano on cocina de mercado, market cooking that depends on what's good that day, with the carta renewed each season. A Spanish news roundup of the guide's picks singled out its Alistana-Sanabresa beef, its steak tartare and its red tuna, cuts that turn up across the carta in dishes like a bluefin tuna and spider crab tartare and a smoked Balfegó bluefin tuna belly. The wine cellar runs past 100 references, and the room is quiet, built for conversation. It holds a Michelin Bib Gourmand, held every year from 2018 to 2025 according to the restaurant, and is closed Sunday and Monday.

“la guía destaca su oferta de carne bovina de la raza Alistano-Sanabresa, su steak tartare y su atún rojo”— Infobae

Bib GourmandRepsol Recommended

Varra runs as two spaces in one building on Calle Hermosilla in Recoletos: Varra Fina, a renovated street-level taberna paying homage to castizo food, and a more formal dining room upstairs where chefs Joaquín Serrano and Jorge Velasco lead seasonal, contemporary Spanish cooking. It opened at the end of 2023. Downstairs starts with a Joselito ham croquette, natural oysters and a red prawn tosta with semi-salted butter; upstairs runs to wild Almadraba red tuna tartare, hook-caught baby squid with ink sauce and citrus aioli, and a 40-day aged beef chop. It entered the MICHELIN Guide in 2024 and holds a Bib Gourmand from 2025, alongside a Guía Repsol recommendation. The Guía Metrópoli named it best opening of 2024.

Bib GourmandRepsol Solete

La Montería has cooked in the Ibiza barrio of Retiro since 1963, when Juan José and his wife Mercedes, from Cazorla, opened it, he on the bar and she at the stoves. Their son, Miguel Ángel Román, self-taught from childhood while helping his parents, took over in 1987 and still runs it as chef-owner, cooking Andalusian-rooted Spanish food enriched with Catalan, Basque, Navarrese and Galician influences. The carta leans on game, slow-cooked stews, wild fish and red tuna cut every which way, running to boquerones a la andaluza, rabo de toro deshuesado and mollejas de lechal, plus daily seasonal suggestions. In 2018 the family opened a second, more dynamic spot nearby, La Monte, run by the third generation. It holds a Michelin Bib Gourmand and a Repsol Solete.

Bib GourmandRepsol Recommended

Bacira is the project of three chefs running the kitchen as equal partners rather than one head chef calling the shots: Carlos Langreo, who came up through the Gran Meliá Fénix, La Maruca, 99 Sushi Bar and Nikkei 225; Vicente de la Red, whose CV runs through El Celler de Can Roca, Aponiente and Mesón de Doña Filo; and Gabriel Zapata. The three chef-partners have run it since July 2014. From the castizo heart of Chamberí's Trafalgar barrio, they cook Mediterranean-Japanese, nikkei fusion built for sharing, from a carta or an 8-course or 11-course tasting menu. Dishes include stewed oxtail meatballs in spiced potato purée and blood-sausage ravioli with apple, pine nuts and a piquillo-kimchi sauce, alongside a sushi list of nigiri and maki. When tables are full, the kitchen also runs "Bacira en Casa," a home-delivery arm of the same cooking. It holds a Michelin Bib Gourmand.

Bib GourmandRepsol Recommended

Chefs Carlos Griffo and Miguel Ángel García, both with long experience including time at Casa Marcial in Arriondas under Nacho Manzano, opened Quinqué in 2019 on Calle Apolonio Morales, closer to Plaza de Castilla than the centre. It began as a place for home cooking, billed as international but leaning traditional and ingredient-led, with a short carta printed daily that changes with the market. At Madrid Fusión 2024, the kitchen's Iberian ham croquette was named the best of its edition. The room is candlelit and quiet, with warm, attentive service. It holds a Michelin Bib Gourmand and is recommended in the Guía Repsol.

“Ambos trabajaron junto a Nacho Manzano en Casa Marcial (Arriondas), una experiencia que ha determinado el éxito de su cocina”— Infobae

Bib Gourmand

The tortillas Gabino made at La Ancha on Calle Velázquez in the 1960s, the traditional one, one with callos, one with clams, became a Salamanca-district classic. Decades later his family, the Redruellos, built a whole restaurant around them in Almagro, by the Chamberí border, opened in 2005 as Nino Redruello's first restaurant and now run by the fourth generation: Nino Redruello in the kitchen, Santiago in management. The menu centres on artisanal tortillas made to order, led by the Velazqueña, alongside seven other variants, including ones with sailor-style clams, with prawns and spicy tomato sauce, with Torta del Casar cheese, and one truffled. The room is cosy and classic, two interconnected areas opening onto a visible kitchen. It holds a Michelin Bib Gourmand, and the restaurant also delivers through a partner, Escalope Armando.

Bib Gourmand

Manifesto 13 opened in December 2023 in Chamberí's Trafalgar barrio, the project of Peruvian brothers Nico and Mark Duncan, alongside their father and two partners, with chef Danitza Alpaca in the kitchen. It brings Peruvian and Italian cooking together a modo nostro, in their own way: ceviche and tiradito on one side of the carta, fresh pasta on the other. The Peruvian side runs to a corvina tartare with green jalapeño and purple corn, a scallop tiradito with ají peppers, melon and figs, and a chicken ceviche with orange, pickles and cassava. The pasta is the signature, including pappardelle with loche, goat cheese and vanilla, and gnocchi with carapulcra, cured pork jowl and cacao. The room is industrial, built around an exposed kitchen. It holds a Michelin Bib Gourmand.

Bib Gourmand

La Barra de la Tasquería sits at Duque de Sesto 48 in Goya, where La Tasquería's own story began, a new chapter that keeps the original's soul with a more open, casual eye and the kitchen in view. Chef Adrián Collantes, a madrileño cooking since he was 18 and for years Javi Estévez's right hand, came back as partner and chef after stints at El Mesón de Doña Filo, La Tasquería and El Lince. Casquería is the soul of the place: callos cooked over three days, morros confited then fried under fabada foam, sweetbreads, and a cured-tongue bikini, alongside gildas and a Madrid Fusión finalist ham croquette. Most dishes come as a half or full ración. It holds a Michelin Bib Gourmand, and it's hard to book.

Bib Gourmand

La MaMá opened in 2015 on Avenida de Brasil, near the Santiago Bernabéu stadium, as what its owners describe as a little corner of Salamanca's cooking transplanted to Madrid, and has held a Michelin Bib Gourmand every year since 2019. The name is a homage to mothers: the kitchen takes traditional Spanish recipes and gives them a lighter, modern turn, summed up as tradición renovada. One dish, a paloma, sets a Russian salad on a wheat crust, a nod to the plaza mayor of Salamanca. Chef Marcos Toranzo's carta runs to charro-style tripe with trotter and snout, half an octopus with patatas meneás, and a creamy rice with carabinero prawns. It's open Tuesday to Saturday, closed Sunday and Monday, with a terrace.

Bib Gourmand

Chef Alejandro Aguirre's Sisapo works from the idea that cooking has no borders, on Calle de Trafalgar in Chamberí. Each plate is meant as a journey between cultures, a concept the restaurant calls el arte del encuentro, the art of meeting, crossing Asian technique with South American flavours and Spanish seasonal produce. That approach has earned it a Michelin Bib Gourmand in four consecutive guides, 2023 to 2026. Dishes include gyozas de carabinero con jugo de sus cabezas coco y citronela, prawn gyozas finished with a sauce made from their own heads, coconut and lemongrass, and carrilleras al oporto, pork cheeks in port wine sauce. The room is small and quiet, industrial detail set against classic decorative pieces, somewhere you can actually hold a conversation. Its eight-course El Encuentro tasting menu runs 65 euros.

“gyozas de carabinero con jugo de sus cabezas coco y citronela”— Madrid Secreto