Spanish cooking alongside a full cocktail programme. Separate restaurant, tasting, cocktail and wine lists are published as PDFs on the venue's own site.

The Palacio de Cibeles, today Madrid's city hall, was built in the early twentieth century as the Palacio de Telecomunicaciones, the main post office, to designs by Antonio Palacios and Joaquín Otamendi. Azotea Grupo took over its restaurants from Grupo Adolfo and opened Cornamusa in late 2023, together with its terrace and the Azotea Cibeles rooftop on the sixth floor and a café on the second. The name honours the building's past: the cornamusa is the horn in the Correos logo, used in the sixteenth century to announce the arrival of the mail. Alejandra Pombo's interior takes the same story, the arrival of post in Madrid, as its theme, and the terrace looks out over the city skyline.

The carta opens with house tapas: soldaditos de pavía with marinated pepper cream, Iberian ham croquetas, torreznos with lime, ensaladilla with crispy glass prawn, a calamari sandwich and a pig's-ear terrine with brava sauce. Dishes to share include marinated mackerel with ajoblanco, almadraba tuna tartare with truffle and yolk, artichokes with garlic prawns and roast veal sweetbreads, and some dishes are finished at the table.

Mains run to broken eggs with red prawn, wood-oven sea bass with a creamy seafood rice, monkfish with gnocchi and black butter, crispy octopus, mogote with citrus jus, black-pepper lacquered presa, oxtail terrine and an old-cow chop. Desserts include anise buñuelos filled with caramel cream, a caramelised torrija with smoked milk and violet ice cream, and a warm almond and citrus tart. There's also a tasting menu, and the cocktails get equal billing.