Desborre
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.SilverSourcedGuidavera Sourced Silver — sustainable sourcing verified at primary source. Tap to see the criteria.Desborre
RepsolSpain's Repsol Guide awards up to 3 Soles for culinary excellence. One sol: notable quality.SilverSourcedGuidavera Sourced Silver — sustainable sourcing verified at primary source. Tap to see the criteria.Desborre is chef Lucía Grávalos's contemporary Spanish restaurant in Madrid's Palacio neighbourhood, a small space she rehabilitated with care near the Teatro Real. The kitchen is built around regenerative agriculture, free-range livestock and sustainable fishing, with soil protection at the centre of the project, and it won Restaurante Más Sostenible at the 2025 Premios Metrópoli.
Social
From desborre on Instagram
💥ABRIMOS LAS NOCHES DE AGOSTO!!!💥Mientras muchos cierran por vacaciones... En Desborre seguimos cocinando. Porque agosto también sabe a tomates en su mejor momento, verduras llenas de vida, noches largas y mesas compartidas. 🌙 Todo agosto abiertos por las noches en nuestro horario habitual. 📍 De
En Desborre creemos que cada fermentación tiene su propio momento, su propia luz y su propia temporada. Si os ha gustado esta versión más otoñal… esperad a descubrir la siguiente fermentación de temporada. Lo mejor está aún por llegar. — At Desborre, we believe every fermentation has its own mo
En Desborre creemos que todo comienza mucho antes de que un producto llegue a la cocina. Comienza en la tierra. En las manos que la trabajan, en los ritmos del territorio y en los suelos vivos capaces de alimentar de verdad. Detrás de cada verdura, cada hierba o cada fermento, hay productores que
Descubriendo la nueva carta, presentamos nuestro pequeño homenaje al cerdo en los bares. Croqueta de jamón ibérico. Torrezno en doble cocción, crujiente por fuera y suave por dentro. Oreja confitada con salsa brava y micromezclum. Producto y técnica al servicio de lo de siempre. ——— Exploring the
Desborre nace desde el origen. Desde el producto, desde la tierra, desde la memoria. Un proyecto creado por la chef @lu_gravalos_lopez donde la cocina tradicional se reinterpreta con técnica, conciencia y respeto. Aquí todo cambia con la estación, con lo que da el campo y el mar. Trabajamos con p
Solo unos días para terminar el año!!!💫🥂 Ha sido un año increíble, tenemos mucho que agradecer a nuestros productores que con tanto esfuerzo nos traen el mejor producto y que con sus practicas ayudan a regenerar ecosistemas. @granxacasadafonte @poultree_farm @sapiens_sostenible @lahuertadeabril @e
Background
About Desborre
The Story
Desborre is chef Lucía Grávalos's personal project, a cocina de recuerdo, a cooking of memory, in a small Palacio space she rehabilitated with care near the Teatro Real. It is built around a sustainable model: ecological-garden vegetables, free-range livestock, sustainable fishing and small producers, with soil protection at the heart of it. The aim, in the restaurant's words, is not to return to the past but to build a regenerative agriculture that doesn't break the carbon cycle.
The Cuisine
The menu splits into sections the restaurant calls El Bar, La Huerta, El Mar and El Pasto. Dishes include a torrezno suflé, pasture-raised pork belly cooked two ways with kimchi mayo and pico de gallo, biodynamically grown cogollos de Tudela lettuce, wild monkfish in tempura with tarragon beurre blanc, koji-aged quail with orange shrub glaze, and lamb wrapped in cabbage with trinxat broth.
The Name and the House
Desborre is the moment the vine buds, the first green after winter, and Grávalos, who spent three years working on the project, chose it for a restaurant that grows from its roots. It opened in spring 2024 as her second restaurant in Madrid. She rebuilt the small space on Calle de la Unión with wood and iron craftsmen, recovering bricks from around 1900, old beams and wooden doors, and bought the cutlery from antique shops. The room seats 28, and the Guía Repsol gave it its Sol in the 2026 guide.
The Producers
The suppliers are named and chosen for how they farm: fish from Pescados Loureda, beef from Itturbaltza, pasture-raised chicken from Poultree, organic vegetables from Sapiens Sostenible and bread from Panátika, alongside Finca Viturón. The kitchen leans on fermentation and old preserving methods, which is how the waste stays close to zero. When Desborre opened, the meal came as two menus, a five-course Petit Menu at €48 and the eight-course Desborre Menu at €78, with dishes such as the torrezno soufflé with kimchi mayonnaise, hake over a Thai artichoke cream and beef three ways.
The Chef: Lucía Grávalos
Lucía Grávalos was born in La Rioja and grew up at her grandmother Ana Mari's stove. She has worked with Martín Berasategui, Dani García and Álvaro Salazar, and at her previous restaurant, Mentica Gastronómico, she won the Delantal de Oro and the Centro Riojano de Madrid's gastronomy prize, was named Cocinera Revelación 2021 by the Guía Metrópoli, and earned a Repsol Sol. Desborre is her own project, a cooking of memory, technical and circular, and it won Restaurante Más Sostenible at the 2025 Premios Metrópoli. It is recommended in the Michelin Guide and holds one Repsol Sol.
A Commitment to the Soil
Soil protection is the axis of the project, because the sustainability of the whole food system is tied to its health. The kitchen works with vegetables from organic gardens, free-range livestock, sustainable fishing and small producers who look after both the product and the land it grows on. The aim, in the restaurant's words, is not to return to the past but to build a regenerative agriculture that doesn't break the carbon cycle.
The Carta and the Menus
The carta is organised around El Bar, La Huerta, El Mar, El Pasto and dessert, alongside house conserves, charcuterie, ageing, ferments, kombuchas and shrubs made daily. Dishes include a soufflé torrezno, a classic ham croquette, brava-style pig's ear, Tudela lettuce hearts grown in Bustarviejo, Madrid bimi with mojo, wild monkfish, cod, koji-aged quail glazed with shrub and lamb wrapped in cabbage.
There are three tasting menus: Menú Desborre, eight courses with an olive-oil tasting, at €110; Menú Petit, five courses, at €53; and the vegetarian Menú Vegetal at €72. The wine list leans on small and natural producers, from Primitivo Collantes to grower Champagne, with kombuchas and shrubs as alcohol-free pairings.
The Room
Grávalos rehabilitated a small space near the Teatro Real with wood and iron artisans, recovering bricks, beams, doors and mirrors for her ageing room. Works by artists such as Barjola and Luis Feito rest on bricks from 1900, a nod to both the Basque caserío and the bar counter.
Booking Desborre
Desborre is open Tuesday to Saturday, lunch from 13:30 to 15:30 and dinner from 20:00 to 23:30, and closed on Sunday and Monday. Book through the reservations page on its site or call +34 680 840 984.
The Chef
The Team
Lucía Grávalos was born in Calahorra, in La Rioja, and grew up at her grandmother Ana Mari's stove, later working with Martín Berasategui, Dani García and Álvaro Salazar, and picking up the Delantal de Oro and a Cocinera Revelación 2021 title along the way.
Highlights
What Diners Say
Sourcing
Where Desborre sources its ingredients
Introduces each supplier by name and by the person who works it: five with a verified description on the restaurant's own site, the deepest named-producer list of any Madrid venue audited.
Named producers
- Sapiens SostenibleRivas-Vaciamadrid · Madrid
Vegetables from the Soto del Grillo plot
Vegetables & fruit
- Pescados LouredaA Coruña · A Coruña
Galician fish and shellfish
Fish & seafood
- Panática— · —
Breads developed jointly with the kitchen
Bread & bakery
- Finca ViturónGredos · Ávila
Beef from free-grazing Gredos cattle
Meat & cured meats
- Granjas Teco— · —
Organic eggs
Eggs & poultry
Consensus
Desborre Ratings & Reviews
Professional Ratings
Diner Ratings
4.7
302
TripAdvisor
4.4
47 reviews
TheFork
4.65
Desborre ranks #59 of 1001 rated restaurants in Madrid. Professional recognition includes 1 Repsol sol. Diners rate it 4.4/5 on TripAdvisor (47 reviews) and 4.65/5 on TheFork.
Reservations
How to Book Desborre
Booking
Reserve through the booking widget on the venue's own site (desborre.es).
Reserve
Experience
Desborre Dining Experience
The room is a small space Grávalos rehabilitated alongside wood and iron artisans, recovering old bricks, beams and doors, cozy and refined rather than showy. Service is warm and personal, and it's a spot people pick for celebrations, with chef interaction and plating that stands out.
Navigate
Desborre Location & Neighbourhood
Address
Calle de la Union, 8, 28013 Madrid, Spain
Get directions→Getting There
On Calle de la Unión in Palacio, the grand western edge of the centre, near the Teatro Real and the Palacio Real.
Nearby
Palacio is the grand, historic western edge of the centre, wrapped around Palacio Real de Madrid and Plaza de Oriente. The eating runs from tavern cooking that has not changed in generations to small rooms doing something quieter and more modern. Teatro Real and Jardines de Sabatini set the pace, which is slower here.
Nearby landmarks
Landmarks within walking distance of Desborre.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Desborre.
Details
Desborre Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 13:30–15:30, 20:00–23:30 |
| Wednesday | 13:30–15:30, 20:00–23:30 |
| Thursday | 13:30–15:30, 20:00–23:30 |
| Friday | 13:30–15:30, 20:00–23:30 |
| Saturday | 13:30–15:30, 20:00–23:30 |
| Sunday | Closed |
Desborre hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
Desborre FAQ
Where is Desborre located?
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At Calle de la Unión 8, in Madrid's Palacio neighbourhood, near the Teatro Real.
Does Desborre have a Michelin star?
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No. Desborre is recommended in the Michelin Guide without a star, holds one Repsol Sol, and won Restaurante Más Sostenible at the 2025 Premios Metrópoli.
How much do the tasting menus cost at Desborre?
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Menú Desborre, eight courses with an oil tasting, is €110; Menú Petit, five courses, €53; and the vegetarian Menú Vegetal €72.
Does Desborre have a vegetarian menu?
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Yes, the Menú Vegetal at €72, and La Huerta section of the carta is built on organic vegetables.
What are Desborre's opening hours?
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Tuesday to Saturday, lunch 13:30 to 15:30 and dinner 20:00 to 23:30. Closed Sunday and Monday.