




Poncio by Willy Moya
Poncio by Willy Moya
Poncio is chef Willy Moya's personal project on Plaza del Niño Jesús, a few steps from the Retiro, and it's neither a restaurant nor a tapas bar but both. Moya, Madrid-born and Sevillian by adoption, mixes Andalusian culture, French influence and Asian flavours with smoking, fermenting and curing, across a carta of small and larger plates and three tasting menus from €48. It holds a Solete in the Guía Repsol and is listed in the Michelin Guide, and the cellar leans heavily on sherry.
Social
From poncio.wm on Instagram

🧀✨ MAC & CHEESE — 34/50 ✨🥓 Cremoso, intenso y tremendamente reconfortante. El mac & cheese es uno de esos platos que convierten la sencillez en puro placer. Pasta en su punto, una salsa de quesos sedosa y ese toque de bacon que aporta profundidad y carácter. 📝 Ingredientes: 200 g de Bacon 🥓 500

Nuestras abuelas nos matarían si vieran lo que hicimos con esto. 👵 Porque la merluza a la romana es sagrado. Pan rallado, aceite caliente, limón. Punto. Y tienen razón. Eso es perfecto tal cual está. Pero entonces decidimos tocar lo intocable. Le añadimos una salsa de pimientos del piquillo. 🫑 No

🟢✨ GUISANTES CON JAMÓN — 33/50 ✨🥓 Humildes, sabrosos y llenos de tradición. Los guisantes con jamón son una de esas recetas que demuestran que la cocina de siempre sigue teniendo mucho que decir. Un buen sofrito, un jamón con carácter y una cocción cuidadosa convierten ingredientes sencillos en un p

Puede sonar exagerado… pero lo vamos a decir igual. 😏 Tenemos una tarta de queso que merece estar entre las mejores de Madrid. No es la típica. Tiene una base reconocible, sí… pero también un giro que la hace distinta. Parmesano, kataifi crujiente, chocolate blanco y pistacho. 🧀✨ Equilibrio ent

🫑✨ ESCALIBADA O PIMENTADA — 32/50 ✨🔥 Producto, fuego y paciencia. La escalibada es una de esas recetas que demuestra que no hacen falta muchos ingredientes para lograr algo memorable. Verduras asadas lentamente hasta alcanzar su punto perfecto, donde el calor transforma su textura y concentra todos

🐟✨ PESCADO FRITO — 31/50 ✨🍋 Crujiente, ligero y con sabor a costa. El pescado frito parece sencillo, pero hacerlo bien es todo un arte. La clave está en el rebozado, la temperatura del aceite y el respeto por el producto. Una fritura limpia, dorada y crujiente, que proteja el pescado sin esconder su
Background
About Poncio by Willy Moya
The Story
Willy Moya calls himself a 'cocinólogo', blending cooking and pastry training that began at Le Cordon Bleu with studies in politics and sociology. Born in Madrid and adopted by Seville, he brings back what he learned travelling and cooking in London, Istanbul and Seville, and describes himself as largely self-taught. Poncio is his personal project as creator, cook and owner, and the character Poncio appears in all his ventures. It earned a Solete in the Guía Repsol and has been selected by the Michelin Guide in consecutive years.
The Cuisine
Andalusian culture with French influence and Asian flavours, plus smoked, fermented, marinated and semi-cured preparations that Moya says make the difference. Some dishes have stayed with him throughout his career and are still on the carta, such as his eggs and the piquillo pepper stuffed with smoked aubergine and goat's cheese.
The Carta
Small bites run €5 to €8: a gilda with olive, anchovy, boquerón and a piparra veil, a coconut ajoblanco with marinated tuna and prickly-pear sorbet, a fried corn tostada with guacamole and cristal prawn, glazed veal sweetbread with eel sauce and tempura shiso, a steak tartare coca with trout roe macerated in palo cortado, and a tuna tartare taco. Larger plates (€15 to €26) include partridge pâté, a torrezno 'ceviche', Ibérico presa carpaccio with mustard ice cream, toasted-rice nigiri with Balfegó tuna belly and smoked foie, lacquered duck ravioli, oxtail gyozas with boletus and 'puchero' miso, pochas with squid, pig's ear, clams and green curry, hake a la romana, swordfish escabeche and corvina with black 'risotto'. The big one is a beef short rib with chipotle barbecue and wheat tortillas (€39). Desserts include a goat's cheese ice cream, a Parmesan cheesecake with kataifi and pistachio, and St Honoré cannoli.
Tasting Menus and Wine
Three tapeo menus pull from the carta: Picoteo (€48, six tapas plus aperitif and dessert), Corto (€62, eight tapas) and LQDW (€98, eleven tapas), with optional wine pairings from €70 for the Picoteo with four wines. The cellar is strong on Jerez wines. Poncio opens Monday to Saturday for lunch (13:30 to 17:00) and dinner (20:30 to midnight) and closes on Sunday. Book online or on 915 157 471.
The Chef
Highlights
What Diners Say
Consensus
Poncio by Willy Moya Ratings & Reviews
Professional Ratings
decor 6.5/10, service 7.0/10, typical spend 40€
Diner Ratings
TripAdvisor
4.4
Restaurant Guru
4.9
657 reviews
4.6
625
Poncio by Willy Moya ranks #142 of 1001 rated restaurants in Madrid. Professional recognition includes Repsol Solete. Diners rate it 4.4/5 on TripAdvisor and 4.9/5 on Restaurant Guru (657 reviews).
Reservations
How to Book Poncio by Willy Moya
Booking
Reservations by phone or online via the website.
Reserve
Experience
Poncio by Willy Moya Dining Experience
A cosy, quiet room with an open kitchen at the entrance, a main dining room, some high tables and a covered terrace under the arcades of Plaza del Niño Jesús. Moya says transparency and honesty are the design brief, and the open kitchen is the proof. The carta has no starters or mains, just dishes to order as you like.
Navigate
Poncio by Willy Moya Location & Neighbourhood
Address
Pl. del Niño Jesús, 3, 28009 Madrid, Spain
Get directions→Getting There
Plaza del Niño Jesús 3, a few metres from the Retiro's Niño Jesús gate, in the Niño Jesús area of the Retiro district.
Nearby
Niño Jesús is a quiet, well-off residential barrio on the southeastern edge of Retiro park, centred on the small square that gives it its name. The eating is polished but low-key, serving a loyal local crowd rather than passing tourists.
Nearby landmarks
Landmarks within walking distance of Poncio by Willy Moya.
Nearby Restaurants
Where to stay nearby
Hotels we rank within walking distance of Poncio by Willy Moya.
Details
Poncio by Willy Moya Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | 13:30–17:00 & 20:30–00:00 |
| Tuesday | 13:30–17:00 & 20:30–00:00 |
| Wednesday | 13:30–17:00 & 20:30–00:00 |
| Thursday | 13:30–17:00 & 20:30–00:00 |
| Friday | 13:30–17:00 & 20:30–00:00 |
| Saturday | 13:30–17:00 & 20:30–00:00 |
| Sunday | Closed |
Poncio by Willy Moya hours verified 2026-09-18. Contact the restaurant to confirm.
Contact
Available online
Good to Know
Questions
Poncio by Willy Moya FAQ
What kind of food does Poncio by Willy Moya serve?
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Andalusian cooking with French technique, served as both tapas and full plates. It's the Madrid restaurant of chef Willy Moya, who cooked in Seville for years.
Does Poncio by Willy Moya have an award?
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It holds a Solete in the Guía Repsol and is selected in the Michelin Guide, without a star.
Where is Poncio by Willy Moya, and when is it open?
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On Plaza del Niño Jesús, beside the Retiro park on the east side of central Madrid, open Monday to Saturday for lunch and dinner; closed Sundays.
How much does it cost to eat at Poncio by Willy Moya?
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À la carte, small bites cost €5 to €8 and larger plates €15 to €39. The tapeo menus are €48 (Picoteo), €62 (Corto) and €98 (LQDW), with drinks or a wine pairing extra, so à la carte meals usually land around €26 to €50 per person, more with a tasting menu.
What's on the menu at Poncio by Willy Moya?
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Who is the chef at Poncio by Willy Moya?
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Willy Moya, Madrid-born and Sevillian by adoption, who trained at Le Cordon Bleu, studied politics and sociology, and calls himself a 'cocinólogo'. Poncio is his personal project as chef and owner.










