Dispatch
Dispatch
Dispatch is a tiny 'fast good' counter on Calle de Viriato, opened in late 2024 by the married couple Nico Bejarano, a Bogotá-born chef, and Nani Iribarren, from Caracas, who spent years working on cruise ships. The short carta is almost all made in house: a pastrami cured for 20 days, smoked for a day and cooked for another, buttermilk fried chicken marinated in buttermilk they culture themselves, a daily-ground burger and desserts made with their own bean-to-bar chocolate. It co-won the Premios Metrópoli award for best restaurant under €40 in 2025.
Social
From dispatchmadrid on Instagram
Nos vamos. Esto se puede quedar. Helados, flan, ragú y algunas cosas más para tener Dispatch en casa hasta que volvamos. Última semana. Nos vemos el 15 de Septiembre.
Última semana. Nos vemos en Septiembre.
Todo nuevo por aquí. Al menos en los vinos.
Hay cosas que merece la pena tener en casa.
Hay platos principales. Y luego están nuestras patatas.
Con todo el respeto a las abuelas.
Background
About Dispatch
The Story
Nico Bejarano and Nani Iribarren, he Colombian and she Venezuelan, spent years working on cruise ships around the world; it was in the galleys of Celebrity Cruises that Bejarano developed and refined his pastrami recipe. He had previously cooked in top kitchens including elBulli, Arzak and Paco Roncero's restaurant in Bogotá, and later at Heart Ibiza with the Adrià brothers. They opened Dispatch in Madrid with, as Iribarren tells it, just €17 in the bank and the works unfinished, and people responded from the very first day. In 2025 it shared the Premios Metrópoli award for best restaurant under €40.
The Cuisine
American comfort food made almost entirely in house, with bread from Viena La Baguette the main exception. The pastrami uses a fattier cut than usual from a Galician supplier Bejarano has worked with for a decade, cut into thick pieces rather than thin slices, and served on rye with homemade mustard and house-fermented pickles.
The Carta
There are two pastrami sandwiches: the classic with 180 g of meat and mustard, and a Reuben with 120 g, Hörnkäse cheese and a sauerkraut of cabbage, fennel and apple; the classic was €19.50 in 2025. The fried chicken (three thighs with coleslaw) is marinated in real buttermilk cultured daily like a yogurt, then dredged in spices and fried until crunchy. The Dispatch burger is ground every day, coarser than usual, with real cheddar and house pickles. Desserts include a flan and a chocolate mousse made with chocolate from 2CM, the couple's own bean-to-bar project.
Wine and Practicalities
The low-intervention wine list was put together with Delia Baeza of La Fisna in Lavapiés, with whites from Segovia and France, orange wines from Mallorca and small-producer reds. Dispatch opens Tuesday to Saturday for lunch (13:30 to 16:00) and dinner (20:00 to 22:30), and closes Sunday and Monday. Everything on the carta can also be taken away.
The Chef
Highlights
What Diners Say
Consensus
Dispatch Ratings & Reviews
Professional Ratings
decor 6.8/10, service 7.2/10, typical spend 25€
Diner Ratings
TripAdvisor
4.8
5 reviews
4.5
398
Dispatch ranks #291 of 1001 rated restaurants in Madrid. Diners rate it 4.8/5 on TripAdvisor (5 reviews).
Reservations
How to Book Dispatch
Experience
Dispatch Dining Experience
A small room that used to be an old neighbourhood bar, keeping its carefully polished zinc counter, with a handful of tables and the couple behind the counter taking orders and explaining the dishes. The idea, in Iribarren's words, is to feel like you're eating at a friend's house. There's no phone and no booking system, so people come by in person to secure a table. Dogs are welcome.
Navigate
Dispatch Location & Neighbourhood
Address
Calle de Viriato 17, 28010 Madrid (Chamberí), Spain
Get directions→Getting There
Calle de Viriato 17, in the Trafalgar area of Chamberí, in northern central Madrid.
Nearby
Trafalgar is the calm shoulder between Malasaña and the wider avenues, residential enough to feel lived-in and central enough to walk out of. The eating skews to neighbourhood favourites and small confident kitchens rather than destinations. It gets quieter, and better value, the further you go from Gran Vía.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Dispatch.
Details
Dispatch Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 13:30–16:00 & 20:00–22:30 |
| Wednesday | 13:30–16:00 & 20:00–22:30 |
| Thursday | 13:30–16:00 & 20:00–22:30 |
| Friday | 13:30–16:00 & 20:00–22:30 |
| Saturday | 13:30–16:00 & 20:00–22:30 |
| Sunday | Closed |
Dispatch hours verified 2026-08-10. Contact the restaurant to confirm.
Contact
Good to Know
Questions
Dispatch FAQ
Who is the chef at Dispatch?
+
Nico Bejarano, a Bogotá-born chef who worked at elBulli, Arzak and Paco Roncero's Bogotá restaurant and on Celebrity Cruises ships, runs it with his wife Nani Iribarren from Caracas.
What is Dispatch known for?
+
Its pastrami sandwich, served classic with mustard or Reuben-style with Hörnkäse cheese and fermented sauerkraut. Bejarano refined the recipe while cooking on Celebrity Cruises ships.
Where is Dispatch located?
+
On Calle de Viriato in Madrid's Trafalgar neighbourhood, in Chamberí.
What else does Dispatch serve besides pastrami?
+
Buttermilk-marinated fried chicken and housemade burgers made with Galician beef.
How much does it cost, and has it won awards?
+
Around €26 to €50 per person, and it was a co-winner of the Premios Metrópoli award for best restaurant under €40 in 2025.
When is Dispatch open?
+
Closed Monday and Sunday. Lunch and dinner Tuesday to Saturday, 13:30 to 16:00 and 20:00 to 22:30. It's dog-friendly.
Can I book a table at Dispatch?
+
There's no phone and no online booking; people come by in person to get a table. Everything can also be ordered to take away.
How is Dispatch's pastrami made?
+
A fatty cut from a Galician supplier is cured for 20 days in a secret spice-and-salt mix, smoked for a day and then cooked low for another, cut thick and served on rye with homemade mustard and fermented pickles.