New Nordic principles meet Japanese and Korean technique in a single tasting menu, about 14 courses served at the bar, three snacks through to petit fours. The menu includes smoked kelp with tofu and eel, gim bugak, a salted Korean custard with foie gras, lobster and duck stock, and sea bream with white kimchi and squid.

Rubén Mosquero grew up in Reina, a small village in Badajoz, and spent more than ten years in kitchens abroad, in Copenhagen, Tokyo, Washington D.C. and New York: Noma, Geranium, Azurmendi, Il Ristorante Luca Fantin and Minibar by José Andrés, often leading research and development as well as cooking. His last post was running development at Atomix in New York, which climbed from 118th to 6th in the world during his time there.

He came home to open EMI in August 2025. Within months it had a Michelin star in the 2026 guide, La Liste's Best New International Opening 2026, the T de Oro from Tapas Magazine, and the Revelation Chef and Revelation Restaurant awards at the 2025 Premios Metrópoli. It also holds one Repsol Sol.

EMI covers more than 200 square metres. On the ground floor, a bar for 12 diners faces the open kitchen, alongside a private room for four and a glassed-in wine cellar. Upstairs is the part guests never see: the fermentation, development and research that feed the menu. The restaurant aims for a relaxed, home-like feel rather than anything stiff.

There is a single tasting menu of about 14 courses: three snacks, a run of cold and hot dishes, a pre-dessert, a dessert and petits fours. It was listed at €195 in August 2026. The cooking starts from the principles of New Nordic cuisine and brings in Japanese and Korean technique, with seasonality and purity of flavour as the rules. Dishes have included smoked kelp with tofu and eel, gim bugak, a salted Korean custard with foie gras, lobster and duck stock, and sea bream with white kimchi and squid.

Sommelier Miguel Ángel Millán, from Madrid, trained through the Madrid Chamber of Commerce, WSET and the Court of Master Sommeliers, worked the cellars of the old Jockey, Santceloni and Kabuki Wellington, and spent six years as head sommelier at DiverXO. In 2023 he received the 50 Best Beronia World's Best Sommelier Award. The cellar mixes characterful wines, small unexpected finds and bottles by the glass, and there are three pairings: Lirios at €200, Nubes at €325 and Estratosfera at €600.

EMI turned one in summer 2026 with a year that few openings manage: a Michelin star, a Repsol Sol, La Liste's Best New International Opening and a place on the 2026 Hot List. OAD placed it 229th in its Europe Top Restaurants list for 2026, its first appearance. The anniversary brought no change of direction; the team calls it a new stage rather than a finish line.

The cellar has grown past 1,300 references, from Champagne and Spanish labels to European cult wines and sake, and the menu includes a dedicated wine course. Millán's boast from the first year is that no pairing was ever repeated: every menu came with its own selection. In the kitchen, the building blocks stay the same, great stocks, fermentation, salting, seaweed and strict seasonality, and Mosquero keeps a thread back to his Extremaduran roots running through the Nordic and Asian technique.

EMI is open Thursday to Monday. Lunch bookings run from 13:15 to 14:30, Thursday to Monday, and dinner bookings from 20:00 to 21:15, Thursday to Sunday; it is closed on Tuesday and Wednesday. Reservations open on the 1st of each month at 9:00 for the whole of the following month, through the booking page on the restaurant's own site. The private room takes groups of four to eight with a pairing designed for the table; ask by email at reservas@emimadrid.com. For quick questions, EMI answers on WhatsApp (+34 638 340 222) on weekdays.