The tasting menus run through grilled cogollo with tuna shavings, ponzu and ginger gummies, a slow-cooked egg over mushroom cream with shiitake earth, wild boar ravioli in a spicy poultry broth, fried gilthead bream with hollandaise and black lemon, and grilled venison with trumpet mushrooms and onion toffee, finishing on a milk-and-cookies dessert.

Bichopalo is run by brothers Daniel and Guillermo Pozuelo, the cook and the head of the dining room. Daniel was born in Madrid in 1988 and grew up in Collado Villalba, spending much of his childhood watching his grandmother cook for hours every day. He came to cooking almost on impulse, and his career runs through Paco Roncero Restaurante, Alboroque, Arzak and DStage, alongside constant travel to soak up the traditions of every continent. Guillermo has been with him since their beginnings in the Mercado de Barceló in 2019 and runs the drinks, bringing in unusual references to surprise guests rather than following traditional lines.

The kitchen calls its food de aquí y de allí, from here and there: traditional home cooking, with modern combinations and techniques, or not. Everything is done with love and respect for the product, and the dishes swing between Asian techniques and Mediterranean produce and preparations. Recent menus have run through grilled cogollo with tuna shavings, ponzu and ginger gummies, a slow-cooked egg over mushroom cream with shiitake earth, wild boar ravioli in a spicy poultry broth, fried gilthead bream with hollandaise and black lemon, and grilled venison with trumpet mushrooms and onion toffee, finishing on a milk-and-cookies dessert.

There are two tasting menus, a Menú Corto of six courses and a Menú Largo of eleven, each with its own booking times, plus off-menu dishes that follow the market and the season. Seating includes a tasting counter facing the kitchen.

Bichopalo held a Michelin Bib Gourmand in 2023, 2024 and 2025, and is a Michelin Guide recommendation in 2022 and 2026. It won a Metrópoli award in 2022 and was recommended by the Guía Repsol in 2023 and 2024.

Bichopalo is at Calle de Cristóbal Bordíu 39 and is open Tuesday to Saturday from 13:00 to 15:30 and 20:00 to 23:00, closed Sunday and Monday. Book online or email reservas@bichopalo.es; the phone is +34 917 700 663. Changes and cancellations need 24 hours' notice, otherwise €45 per person is charged to the card given, as it is for no-shows. Allergies and intolerances must be flagged 24 hours ahead so the kitchen can prepare alternatives. The restaurant is for over-10s only.