Best New Restaurants in Madrid

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Ramón Freixa opened Atelier in July 2025 on Calle Velázquez, after closing his long-running two-star restaurant at the Hotel Único. It's his most personal room: one U-shaped table for a maximum of ten diners a night, facing an open kitchen, where he works both the kitchen and the dining room himself. It won two Michelin stars in the 2026 guide, plus three Soles in the Guía Repsol. Two seasonal tasting menus run, Origen and a fully vegan and vegetarian Origen Vegetalia, both €250, with a classic wine flight, a grand-wines flight or a non-alcoholic pairing alongside. Freixa calls every plate a precise composition, poetic and aesthetic as much as it's about flavor. Dinner only, Wednesday to Saturday from 20:30.

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EMI is chef Rubén Mosquero's restaurant in Gaztambide, opened in August 2025 after more than a decade of cooking abroad: Noma and Geranium in Copenhagen, Azurmendi, Luca Fantin in Tokyo, José Andrés's Minibar, and R&D at New York's Atomix, where the restaurant climbed from 118th to 6th in the world under his watch. It won a Michelin star in the 2026 guide, and Mosquero took Cocinero Revelación at the 2025 Premios Metrópoli, the same year EMI itself won Restaurante Revelación outright. The single tasting menu runs about 14 courses for €195, built on New Nordic technique filtered through Japanese and Korean ingredients, including a smoked kelp and tofu course with eel. Bookings open on the 1st of each month, online only.

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Ramón Freixa opened Tradición in July 2025 at Velázquez 24, the same building as his two-Michelin-star Atelier, but built for a different pace: an all-day room running 13:00 to 00:30 with no afternoon break. It's listed in the Michelin Guide, holds one Repsol Sol, and placed 263rd in the OAD Europe Top Restaurants 2025. Freixa frames it as a return to his roots, a deep knowledge of traditional Spanish recipes cooked over slow fire, running from Iberian acorn-fed ham and croquettes through stews, rice dishes and casseroles to a catch of the day. Aperitif, bread and olive oil service costs €4.50 per person, and the entrance, seating and restroom are wheelchair accessible.

Bakko opened around March 2025, the work of lawyer-turned-gastronomic-influencer Alberto de Luna, who put sushiman Sergio Monterde in charge of the kitchen. It's listed in the Michelin Guide, holds a Repsol Recomendado, and placed on the OAD Europe Top Restaurants 2025 list at #614. Fish comes from Galicia, Cádiz and Japan, and the room works two ways, a casual nigiri counter or a full omakase sitting. Beyond the raw fish, the kitchen runs gyoza stuffed with cocido madrileño, tonkatsu pork topped with cured egg yolk, and wagyu cuts like picaña and sobrecostilla off the charcoal grill, with a sake and wine list running past 600 references. Two set omakase menus run €95 and €135. Sittings only, closed Sunday.

Tetsu opened on January 28, 2025, in Recoletos, founded by three culinary students from the MOM Culinary Institute: Miguel de Aguilar, João Kather and Sergio Tamayo. It's listed in the Michelin Guide, holds a Repsol Recomendado, and got a mention in the Restaurante Revelación category at the Premios Metrópoli 2025. The format is teppanyaki, Japanese-Mediterranean fusion cooked live at a counter of five chrome griddles. The carta runs to dishes like sea bass with cocido madrileño, chanterelle with egg yolk and payoyo cheese, and a piquillo pepper and lobster plate, alongside two omakase menus, a 10-course version at €90 and a 12-course at €110. It placed #576 in the OAD Europe Top Restaurants 2025.

Qorte opened in 2025 on Calle de Castelló in Recoletos, and it's listed in the Michelin Guide. It's a partnership between chef Ricard 'Capo' Tobella and José Tomás Arribas. The kitchen works fish and seafood the venue's own site calls less common in Madrid, alongside rices, stews and grill, with a design taking its cue from the dynamism of New York over a Mediterranean menu. The carta runs from an anchovy and cured-egg-yolk brioche and a red prawn carpaccio with amontillado oil to a Gandía-style fideuà with white prawn and hake kokotxas in pil-pil sauce. It's open every day for lunch and dinner, 13:00 to 16:00 and 20:00 to 23:00, and takes cards, with a wheelchair-accessible restroom and seating. Spend runs roughly €51 to €100 a head.

BAS opened in spring 2026 near Parque del Retiro, the first restaurant from chefs Gastón Dahir and Juan Patricio Campbell. The name plays on 'bass,' the instrument that holds a jazz band together, and the owners run the floor themselves so guests feel known rather than numbered. The cooking is Argentine at heart with Italian and Spanish threads, seasonal and product-led: handmade tagliolini with carabinero prawn and white vermouth, a grilled sweetbread with burnt lemon escabeche and razor clams, and a lamb and pistachio terrine with fig mole. La Gastronoma named it among Madrid's new restaurants for 2026, singling out its beef tongue and seasonal plates paired with small-producer wines. It closes for a summer break from 1 to 25 August.

“la mejor lengua de Madrid y platos actuales regados con vinos de autor”— La Gastronoma

Nolita sits on Calle de Ponzano in Chamberí, named for the New York neighbourhood its kitchen and dining-room team were exploring when the idea came together. La Gastronoma listed it among Madrid's new restaurants for the first half of 2026, praising its confort food and its burger in particular. The cooking is global with a Mediterranean base, built for sharing: a smoked Caesar with grilled red lettuce and Idiazábal, Thai-style disco fries in massaman curry, and Nolita's Burger, a pretzel-bun beef burger capped at 11 orders a service. Upstairs runs loud with surprises, downstairs is more intimate, and the kitchen goes late into the weekend, to 02:30 on Friday and Saturday. It's closed Monday and Tuesday.

“confort food de nivel, hamburguesa con nivelón”— La Gastronoma

OME sits on Calle de Lombía in Salamanca, cooking Mexican food at a spend of €51 to €100 a head. La Gastronoma named it among Madrid's new restaurants for the first half of 2026, describing it as a place where diners sit at chef Roberto Ortiz's counter and let him lead, blind, course by course. It runs two tasting formats, a Chef's Table with a short eight-course menu at €120, and an ŌMEkase Bar with a six-course base menu at €100, both food only, with drinks charged extra on top. The room itself leans candlelit and intimate, built around that counter format rather than an open floor of tables.

“aquí te sientas en la barra del chef Roberto Ortiz a ciegas y te dejas llevar”— La Gastronoma

Taberna Gallega Garelos sits on Paseo de Eduardo Dato in Almagro, with a spend running roughly €26 to €50 a head. La Gastronoma named it among Madrid's new restaurants for the first half of 2026, calling out its Atlantic feel, the octopus and the empanada by name. The menu runs classic Galician taberna fare: pulpo a feira with cachelos, a Betanzos-style tortilla served small or large, a Galician empanada, steamed mussels, grilled queen scallops with citrus juice, and monkfish with king prawn and Arzúa cheese risotto. Desserts run to tarta de Santiago, D.O. Arzúa cheese with quince paste, and caramelized filloas, the Galician answer to crêpes.

“esencia atlántica (ese pulpo, esa empanada...)”— La Gastronoma

Taberna Montalbán opened in 2025 in the Los Jerónimos barrio, by Madrid's Retiro park. It's a family project: the idea came from Miguel, a fan of traditional cooking, and his daughter Paloma now runs it. The kitchen serves traditional recipes with a modern twist, plus a terrace out front and room for groups and families, dogs included. The menu runs simple and affordable, with a full lunch menu at €16 and a half menu at €13, covering gazpacho, carbonara pasta, grilled chicken, secreto with potatoes and steamed hake, finished with a dessert of the day or yogurt with granola and red berries. Close, personal service is what the family leads on.