Over the years the Madrid menus have taken in red prawns from Denia served simply, turbot with Jerez wine, a mushroom risotto that changes with the season, and a caviar and fish roe selection finished with bread foam.

Vildacci's own dishes sit alongside the Denia classics: his grandmother's migas, Denia red prawns, Iberian pork marinated in miso, and a 'Gianduja real' chocolate dessert. In late 2025 he built Menú Legado, an eight-course menu created with The Macallan whisky that moves between Extremadura, the Mediterranean, the Scottish Highlands and Jerez.

Dacosta describes the menu as a story of sea and land, told through the tasting menu, and puts his commitment to small producers at its centre. Signatures from his Denia career sit beside dishes created with the Madrid kitchen team.

Deessa, Valencian for goddess, is the signature restaurant of the Mandarin Oriental Ritz, a hotel with a royal origin story. King Alfonso XIII promoted the Ritz, putting up part of the capital, because Madrid lacked a hotel grand enough for Europe's royalty; designed by Charles Mewès and Luis de Landecho, it opened in 1910, and its façade is a listed national monument. After a long renovation it reopened as the Mandarin Oriental Ritz on 16 April 2021.

Deessa opened with it as Quique Dacosta's first restaurant in Madrid. It won its first Michelin star eight months after opening and a second the year after, retained both in the 2026 guide, and also holds two Repsol Soles.

Deessa occupies the hotel's Alfonso XIII salon, a bright white domed room with gold-leaf detailing and illuminated salt sculptures, contemporary in feel but wrapped in the Ritz's Belle Époque grandeur. A terrace opens onto the hotel garden, and a private dining room, the Condesa Masslov, seats up to ten.

Deessa tells a story of sea and land through two long tasting menus, both served at lunch and dinner. Histórico Quique Dacosta brings together signatures from the career that won him three Michelin stars in Denia, at €240 per person without drinks; Contemporáneo QD Ritz, at €195 per person, is built from dishes created for this room. Both change with the seasons.

The Histórico starts at the kitchen table with an aperitif before moving to the dining room. The late-2025 edition ran from a cockle gilda, a crème brûlée of roasted onions with toasted jowl and seasonal mushrooms, and a cold beetroot and dill soup with kefir ice cream and salmon, to the Ritz selection of caviar and fish roes cured in a salt atmosphere, a Mediterranean green curry with flamed Vinaròs prawns, and olive-oil bread made in folds. Then came Galician rock red mullet flamed with its own glaze, saffron and a twelve-month Galmesano cheese emulsion, a creamy Albufera rice with meat and red peppers roasted in the wood oven, and roasted veal sweetbread, before two desserts, 'Flores raras' and 'Gianduja real', petits fours, bread, cheese and hazelnuts. An earlier version opened with an almond ice-cream sandwich with pea gazpacho and included 'Blanco sobre negro', a fragile cephalopod coulant in its own ink.

For a shorter meal, the Chronos menu, named for the god of time, costs €150 and is built in four acts, choosing one dish from each. The first act offers an oyster with a sea toast, the cold beetroot soup or pâté en croûte with Périgord sauce; the second, sole with aged-sake beurre blanc, a dry octopus rice or the red mullet; the third, an Albufera rice with green and purple perilla, Albufera duck 'a Madrid' or the sweetbread; the fourth, Flores raras, Mariposas or Gianduja real. It is served on Wednesday and Thursday at lunch and dinner and on Friday at lunch, but not at weekends or on public holidays.

Deessa serves lunch from Wednesday to Saturday, 13:30 to 17:00, with the last booking at 14:30, and dinner on the same days from 20:00 to midnight, with the last booking at 21:00. It is closed Sunday to Tuesday and for the month of August. Tables are booked online through the SevenRooms page linked from the Mandarin Oriental Ritz's own site. The nearest metro station is Banco de España.