Michelin-Star Restaurants in Madrid

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DiverXO is Madrid's only three-Michelin-star restaurant, a status chef Dabiz Muñoz has held since 2013, when the guide gave him a third star at 33, making him the second-youngest chef in the world to reach three at the time. He opened DiverXO in 2007 in a tiny space on Calle Pensamiento with almost no resources and a waiting list from day one, and moved it into the NH Eurobuilding hotel in Hispanoamérica in 2014, where it remains today. There's no à la carte: the solid tasting menu, La Cocina de los Cerdos Voladores, is rewritten from service to service rather than by season, running 450 euros per person, alongside Metamorfosis, a separate liquid tasting menu of drinkable courses. DiverXO ranked No. 4 in The World's 50 Best Restaurants in both 2024 and 2025, and holds three Repsol Soles.

“disruptor, transgresor, anarquista y rupturista”— Intelier

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DSTAgE holds two Michelin stars and three Repsol Soles in Chueca, plus a Michelin Green Star added in 2025 for sustainability. Chef Diego Guerrero, born in Vitoria in 1975, built El Club Allard to two stars before leaving in 2013 to open this place on Calle Regueros in July 2014, its name short for 'Days to Smell Taste Amaze Grow & Enjoy.' The restaurant serves tasting menus only, in three lengths: Dtaste at 16 dishes, DSTAgE at 18, and Denjoy at 22, running from 195 to 230 euros, each with an optional wine pairing. Dishes have included Beso de carabinero a la sal, a shrimp served on a pink salt stone, Pepe, a crispy pork bun in a pig-shaped clay bowl, and Ajo Morado, built on black garlic cream. It scored 90.5 points on La Liste 2025.

“un viaje gastronómico por el mundo”— Intelier

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Coque is a third-generation family restaurant, named after grandfather Álvaro Huertas, whose nickname was Coque. Parents Teresa and Rafael opened a rotisserie under that name in Humanes de Madrid in 1976, and in 2017 their sons, chef Mario Sandoval, sommelier Rafael and dining-room director Juan Diego, moved the restaurant into central Madrid after more than forty years in Humanes. It holds two Michelin stars, a Michelin Green Star and three Repsol Soles. The current tasting menu, Eat with Art, pairs 16 dishes with 15 contemporary artworks, priced at 495 euros per person or 395 euros for a vegetarian version. Mario Sandoval trained at elBulli in 1999, and the signature dish tying the two-star kitchen back to the family rotisserie is roasted suckling pig. Coque scored 96 points on La Liste 2025.

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Paco Roncero holds two Michelin stars and three Repsol Soles atop the Real Casino de Madrid, a grand private building on Calle de Alcalá protected as a Bien de Interés Cultural since 1993. The restaurant began in 1990 as La Terraza del Casino; Roncero took over the kitchen in 2000 with early guidance from Ferran Adrià, and it was renamed for him in 2019. Three tasting menus run from 190 to 310 euros, built as what Roncero calls a portrait of Madrid: 'castiza y cosmopolita, vibrante y dual.' Signature dishes include a truffle pizza on a dry meringue base and a Parmigiano ice cream sandwich nodding to Adrià's original. The restaurant sits in the 50 Best Discovery selection and scored 95 points on La Liste 2025.

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Ramón Freixa Atelier is chef Ramón Freixa's most personal room: one U-shaped table in root wood, seating a maximum of ten, facing an open kitchen where Freixa cooks in person. He opened it in July 2025 on Calle Velázquez, after closing his long-running two-star Ramón Freixa Madrid at the Hotel Único at the end of 2024, and it won two Michelin stars in the 2026 guide alongside three Repsol Soles. Two tasting menus run at 250 euros each: Origen, the main menu, and Origen Vegetalia, entirely vegan and vegetarian by design. Freixa learned to cook as a child in his grandparents' bakery in Castellfollit de Riubregós, Catalonia, before taking over his family's Barcelona restaurant, El Racó d'en Freixa, in 1998.

“Sofisticación pura”— Grupo Dani García

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Smoked Room made its Michelin debut by winning two stars at once, in under six months, a feat the restaurant says no establishment in Spain had managed since 1936. It's hidden inside Dani García's Leña Madrid, in the Hotel Hyatt Regency Hesperia in Ríos Rosas: just fourteen seats, a Japanese-style bar for six plus two tables, with no separate waitstaff, since the sommelier and chefs serve every course themselves. Massimiliano Delle Vedove runs the kitchen, cooking a fire omakase in which every dish passes through embers and smoke. Menus range from Hachi at 180 euros to Hoshi at 500 euros, and it holds two Repsol Soles. The Dubai outpost, opened December 2023, made Dani García the first Spanish chef to earn a Michelin star there.

“El restaurante que cambió las reglas del juego”— Grupo Dani García

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Deessa is chef Quique Dacosta's first restaurant in Madrid, the signature dining room of the Mandarin Oriental Ritz. It won its first Michelin star eight months after the hotel reopened in April 2021 and a second the year after; it now holds two Michelin stars and two Repsol Soles. Deessa occupies the hotel's Alfonso XIII salon, a domed room with gold-leaf detailing and illuminated salt sculptures. Two tasting menus run through sea and land: Histórico Quique Dacosta brings classics from his three-Michelin-star Denia flagship, including the cubalibre de foie-gras with lemon frost and wild arugula, while Contemporáneo QD Ritz, at 195 euros, is built from dishes created for this room alone. Dacosta has held three stars in Denia since 2012.

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The gastronomic restaurant inside Corral de la Morería, Madrid's flamenco tablao since 1956, is deliberately tiny: four tables, never more than eight guests a night. Chef David García, from Bilbao, who had already won a star at Álbora, took over the kitchen and has held a Michelin star here since 2019, with three Repsol Soles added in 2023. His cooking, which he calls cocina de raíz, root cooking, is Basque-rooted haute cuisine built on carefully made broths, stocks and juices. The single tasting menu, Menú Compás, runs 105 euros per person, and the cellar holds more than a thousand references of Jerez wines, a list the house calls the most important sherry list in the world. Dinner can be combined with the tablao's own flamenco show.

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El Invernadero is chef Rodrigo de la Calle's vegetable-led restaurant on Calle de Ponzano in Ríos Rosas, holding one Michelin star. De la Calle coined the term 'gastrobotánica' with botanist Santiago Orts in 2000, and built a kitchen where plant life is the pillar: animal protein appears only as seasoning, and omnivores, vegetarians, vegans and celiac diners are served on equal footing. He opened the restaurant's original home in the sierra at Collado Mediano in 2015, winning a star the following year, then moved it into Madrid in 2018. Two tasting menus run at 158 and 168 euros: Vegetalia, built on seasonal vegetables and mushrooms, and Gastrobotánica, the omnivore version. There's no wine list in the usual sense; instead, vegetable wines, kombuchas and fermented drinks.

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VelascoAbella is chefs Óscar Velasco and Montse Abellà's first restaurant of their own, opened in Hispanoamérica in June 2023 after the pair spent close to two decades at Santceloni, the two-Michelin-star restaurant that didn't reopen after the pandemic. Velasco led the kitchen there and Abellà the pastry, and the two split the same way here. It won a Michelin star in the 2025 guide and holds two Repsol Soles. The tasting menu is six savoury courses and two desserts for 138 euros, with an optional cheese course, while à la carte starters run 33 to 54 euros and mains 35 to 59 euros, including hake with Maresme peas and John Dory with lentils and bone broth.

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Desde 1911 takes its name from Pescaderías Coruñesas, the fish business the García Azpíroz family has run since 1911, not from when the restaurant itself opened, which was 3 November 2021, in a former industrial workshop on Calle Vivero in Ciudad Universitaria. There's no fixed menu: the team meets each morning and writes the day's dishes by hand around whatever has just arrived from the coast. Diners choose three to six starters, followed by a single fish main, the best of that day's catch, priced from 190 to 270 euros depending on how many starters. It holds one Michelin star and two Repsol Soles, and placed 16th in OAD's Europe Top Restaurants 2025. Dining-room director Abel Valverde carves salmon and rolls a mobile cheese cart tableside.

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Saddle was built on the site of Jockey, one of Madrid's great 20th-century restaurants, which closed in 2012 after chef Clemencio Fuentes cooked there for 50 years. Saddle opened in the same building on Calle Amador de los Ríos in autumn 2019 and won its Michelin star in the 2021 guide; it holds two Repsol Soles. The idea was to bring back the grand à la carte restaurant at a time when serious dining in Spain had come to mean tasting menus only, so most dishes come in full or half portions, from the veal shank in tribute to Santi Santamaría to Madrid-style callos billed as a tribute to Jockey itself. The wine list runs to roughly 1,400 references and has held Wine Spectator's Best of Award of Excellence since 2020.

“clasicismo contemporáneo”— Time Out Madrid

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CEBO sits inside Hotel Urban in central Madrid's Cortes quarter, and regained its Michelin star within a year of Javier Sanz and Juan Sahuquillo taking over the kitchen, reopening it on 18 October 2022. The pair, both born in 1997 in Casas-Ibáñez, Albacete, also run Cañitas Maite Gastro and Oba-, and were named Madrid Fusión's Revelation Chefs in 2021, the same year their ham croquette won best croquette in the world there; that croquette is on both CEBO menus. Two tasting menus, both changing with the seasons, run through the 22-seat room: Menú Clásicos at 13 courses for 190 euros, and Menú Temporada at 16 courses for 245 euros, adding red prawns from Palamós and young goat with aged rice. It holds two Repsol Soles.

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Osa opened in mid-March 2023 in a converted riverside cottage along the Manzanares, in Casa de Campo, and won its Michelin star the same year, announced that November for the 2024 guide. Chefs Jorge Muñoz and Sara Peral both trained at Mugaritz and spent two years planning the restaurant before opening it; they took the Cocinero Revelación prize at Madrid Fusión in 2024. Menus are built around what the kitchen calls product trilogies, three named elements per dish, and range from the five-course terrace menu at 80 euros to the 18-to-20-course XL at 200 euros. A dedicated aging chamber holds the kitchen's own charcuterie, cured for two to five weeks, behind dishes like a black-rooster ballotine and a pistachio-studded pork belly. It holds one Michelin star and two Repsol Soles.

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Ugo Chan opened in Nueva España in 2021 and won its Michelin star about a year later, at the November 2022 gala. Chef Hugo Muñoz learned nigiri technique from Ricardo Sanz at Kabuki Wellington before running KBK in Aravaca and doing a stint at Zuma in London; the restaurant's name comes from his grandfather Emilio, who called him 'Hugochan' as a boy. Diners choose between the seasonal carta, which mixes Japanese form with Madrid and Basque references, or an omakase built on the spot around each table's tastes. Nigiri run 15.50 to 16.50 euros a pair, including versions in homage to Martín Berasategui, and a downstairs cocktail bar, Ugo Chan Bar, runs until 01:30. It holds two Repsol Soles.

“personal como alegre”— Time Out Madrid

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Gofio brought Canarian cooking to Barrio de las Letras when Safe Cruz and his partner Aída González opened it on Calle de Lope de Vega in 2015, winning a Michelin star in November 2019. In July 2024, after nine years at that address, it moved to a larger, two-floor space at Caballero de Gracia 20, designed around the colours of the Canarian landscape and César Manrique's work on Lanzarote. Cruz, who grew up in a farming family in El Tablero, Tenerife, builds the kitchen on the Canarian pantry: land products and spiced, intense flavours, including a rabbit trucha with injected salmorejo and boiled shrimp in cardamom mojo. Three tasting menus run 95 to 185 euros, capacity is capped at 20 diners a service, and in 2025 Gofio was named Restaurante del Año at the Premios Metrópoli.

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RavioXO is chef Dabiz Muñoz's pasta and dumpling restaurant inside the Gourmet Experience at El Corte Inglés Castellana in Cuatro Caminos, opened in May 2022 as the youngest member of his univerXO group alongside three-star DiverXO. Six months later, at the November 2022 gala, it won a Michelin star, which El Corte Inglés billed as the first for a department store anywhere in the world; it also holds one Repsol Sol. The open kitchen is split into a service kitchen and a separate workshop where pasta and dumplings are made by hand every day, in dishes like the wontollini soup of mortadella in hot-and-sour hen broth and Txangurro Singapore, a crab dumpling in chili crab sauce. There's a single tasting menu, 360º Festival, at 165 euros.

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A'Barra opened in May 2016 on Calle del Pinar in El Viso and won its Michelin star just six months later, holding it every year since; it also holds one Repsol Sol. It was built not by outside investors but by two producers, the Joselito jamón house and La Catedral de Navarra, under the Sula Restauración banner, and their names carry through the food, not just the credits. Head chef Sergio Manzano, who trained at Zalacaín under Benjamín Urdiaín, cooks a classical Spanish menu built to let product speak, including Mendavia vegetables in Joselito ham broth and an Iberian pork Wellington for two. The 20-course tasting menu runs 165 euros, and LA'BARRA, the ham and cocktail bar next door, is built around a marble counter weighing 14 tonnes.

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Chispa Bistró opened on Calle del Barquillo in Justicia in 2022, the project of Argentine chef Juan D'Onofrio, born in Buenos Aires in 1997, who trained at Mina in Bilbao under Álvaro Garrido and at the two-Michelin-star Santceloni in Madrid before going home during the pandemic to cook with Dante Liporace. It won its Michelin star at the November 2024 gala for the 2025 guide, and holds one Repsol Sol. The cooking is international with the grill at its centre, Japanese touches running through it, dashi, ikura, wasabi and yuzu worked into market vegetables and fish. The signature is pichón, squab, served three ways; the tasting menu, Fuego Loco, runs 135 euros, and the à la carte version, Fuego Sereno, is served in half portions.

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Gaytán is named after chef Javier Aranda's grandfather. Aranda, from Toledo, had already won a Michelin star at 27 with his first restaurant, La Cabra, before opening Gaytán on Príncipe de Vergara in El Viso in 2016; it won a star the same year and has held it since, alongside one Repsol Sol. The room is built around a big oval open kitchen framed by the building's original wooden columns, so every dish is finished in view of the tables. Tasting menus only, built around the season: INAUREM, at 150 euros, opens with a round of conserves and pickles and runs through Ávila suckling pig cooked two ways, while the longer Menú Javier Aranda, at 210 euros, adds a sweetbread tortellini in homage to Santi Santamaría.

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Javier Estévez opened La Tasquería in January 2015 to give casquería, offal, an elegant second life, framing it as sustainability too: cooking the whole animal to cut waste. The Michelin Guide gave it a Bib Gourmand in 2017 and 2018, then a star in the 2019 edition, kept after a 2024 move to Calle Modesto Lafuente in Ríos Rosas; it holds two Repsol Soles. 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 in its first ten years. The shortest tasting menu, Menú Tasquería, runs 69 euros per person for snacks, four dishes and dessert, the lowest starting price of any restaurant on this list.

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Eter is the personal project of brothers Sergio and Mario Tofé, Sergio cooking and Mario running the dining room and wine, opened in 2020 on Calle Granito in Legazpi. It won its first Michelin star at the November 2025 gala for the 2026 guide, and holds one Repsol Sol. The name comes from the Greek aithḗr, the sky or firmament the Presocratic philosophers counted among the five fundamental elements. There's a single tasting menu at 125 euros, but it changes five times a year, each version named after a Presocratic idea, running 12 to 14 courses built on game, mushrooms, fire and smoke: a venison chirashi where you'd expect fish, níscalos in tempura with pistachio praline, and a warm escabeche of wood pigeon. The restaurant opens weekdays only.

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Rubén Mosquero grew up in the village of Reina, in Badajoz, and spent more than ten years in kitchens abroad, Noma and Geranium in Copenhagen, Azurmendi, Luca Fantin in Tokyo and José Andrés's Minibar, before running R&D at Atomix in New York as it climbed from 118th to 6th in the World's 50 Best. He came home to open EMI in Gaztambide in August 2025, and within months it had a Michelin star in the 2026 guide, plus Restaurante Revelación and Cocinero Revelación at the 2025 Premios Metrópoli. The single tasting menu runs about 14 courses at a 12-seat bar facing the open kitchen, built on New Nordic principles with Japanese and Korean technique: smoked kelp with tofu and eel, and a salted Korean custard with foie gras, lobster and duck stock. It holds one Repsol Sol.

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Pabú opened on Calle de Panamá in Hispanoamérica in November 2023 and had a Michelin star within a year, alongside Restaurante del Año 2025 from the Academia Madrileña de Gastronomía. Chef Coco Montes trained under Alain Passard at the three-Michelin-star L'Arpège in Paris, one of the temples of vegetable-led haute cuisine, and built Pabú's kitchen on the same idea: a micro-seasonal menu that changes daily around what suppliers bring, mostly vegetables, fruit, cereals and legumes with fresh herbs, and only a little poultry, meat or fish. Three tasting menus run 180 to 220 euros, each named for one of Montes's parents, Pate and Bubú, and every one can be adapted to allergies with vegetarian and vegan versions always available. It holds one Repsol Sol.

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Quimbaya is chef Edwin Rodríguez's contemporary Colombian restaurant in Almagro, and by its own account the first Colombian author-cuisine restaurant in Spain to win a Michelin star, held since 2022 and renewed every year since, alongside a Repsol Sol. Chef Edwin Rodríguez opened it on Calle Zurbano in December 2019, days before the pandemic. Rodríguez, from Bogotá, cooks the food he grew up with through a contemporary lens, with menus built as a journey through Colombia's five gastronomic regions, the Caribbean, Pacific, Andes, Orinoquía and Amazon. The room has just eight tables looking into the open kitchen. Menú Clásicos Q, at 85 euros, gathers the house's emblematic dishes in five courses, while the Gran Menú Quimbaya, at 170 euros, runs to suckling pig with plantain and cholupa and a dessert selection named for Cartagena's Portal de los Dulces.

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Sen Omakase opened in Nueva España in May 2024 and won its Michelin star about six months later, in the 2025 guide; it holds one Repsol Sol. Chef Steven Bosen Wu was born in Palma de Mallorca into a restaurant family, trained at the Tokyo Sushi Academy, and worked at Uosaburo, a Michelin-starred, nine-generation kaiseki restaurant in Kyoto. The omakase runs 30 to 35 bites at 220 euros per person, following kaiseki seasonality across three phases, Hashiri, Shun and Nagori, and pairs local produce with Japanese ingredients at a single 14-seat counter. A formal tea ceremony, directed by sommelier Hilda Olvera, is built into the meal, an unusual touch for a Japanese restaurant in Spain.

“40 pases”— Time Out Madrid

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Yugo the Bunker splits into two spaces in Barrio de las Letras: an upstairs izakaya styled like the pages of a manga, and a hidden downstairs bunker built as a faithful recreation of a Japanese WWII shelter. It began in 2013 on Calle Alcalá as Yugo Sushi&Kobe, a takeaway. Chef Julián Mármol's restaurant has held a Michelin star every year since 2019 and has been recommended by the Guía Repsol since 2022. Everyone at a table orders the same tasting menu: Clásicos del Bunker at 145 euros, an anthology including negitoro with crispy wonton and black cod misoyaki gyoza, or Evolution at 175 euros, renewed each season with dishes like smoked-caviar otoro nigiri and aged beef with kimchi and bone marrow. Mármol hunts exclusive product from Alaska, Japan, Portugal and the Ebro Delta.

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Toki, which means 'time' in Japanese, is a single sushi counter for six diners in a 50-square-metre room on Calle de Sagasta, built by Asturian restaurateur Marcos Granda around founding itamae Tadayoshi Motoa. Since December 2024 the counter has been led by Tino Singharaj, the 2024 Champion de France de Sushi. It holds a Michelin star and won Best Restaurant of Madrid at the 2024 Premios Metrópoli. The single tasting menu, SHUNKAN, at 249 euros per person, is framed as a journey through time around rice: a 21st-century style with white vinegar, an 18th-century style with akasu red vinegar, and a 16th-century style using only vinegar and salt, served in sync to all six diners at once.

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CLOS is sommelier and hotelier Marcos Granda's Madrid restaurant, opened in 2017 in Ríos Rosas as his follow-up to Skina in Marbella and built around a serious wine cellar. It won its Michelin star in 2019 under chef Víctor Infantes, and in late 2025 relaunched with executive chef Dani Villoria, who spent about fifteen years alongside Dabiz Muñoz, including at DiverXO. There's no conventional carta: the menu runs as a conversation across six themed passages, Astur-Celta, Cosecha, Revisionismo, Guisos, Fuego and Ritual Dulce, with a communal seafood stew served to the centre of the table. Tables choose between three passages at 139 euros, four at 169 euros, or all six at 199 euros. Granda also owns Toki, the six-seat sushi counter nearby.