A charcoal-grill asador working across meat and fish. The heart of it is premium beef, aged in-house with local suppliers: ox cecina, José Gordón's El Capricho chuletas, work-cow chops aged up to 90 days, and steak tartar. Around that run grilled lamb, rice dishes and fideuás, and Cantabrian seafood, with a Ribera del Duero-leaning wine list.

Rocacho Plaza opened in June 2023 as the second Rocacho, after the original near the Santiago Bernabéu on Padre Damián. The name refers to a raw, untreated rock, stone shaped by earth and water, and the group reads it as a statement about pure produce and the power of the grill, stone turned into fire. The interior is again by the studio Cuarto Interior, which designed the Padre Damián restaurant: stone, wood, the colours of fire and wine, with a more modern touch.

It's a large space with two distinct parts. One is pure Rocacho, a dining room for grilled meat and fish, rice and a slower meal with wine or Champagne; the other is a bar with high tables and its own carta for tapas and sharing, which the original didn't have. At opening it had three terraces, one enclosed and two open, including a corner set up for cocktails after lunch. The open kitchen can be seen from the dining room, and El Capricho beef is displayed in ageing cabinets in the room.

The oak-charcoal grill is the star, and Rocacho claims the largest selection of El Capricho cuts in Madrid, from the León farm of José Gordón in Jiménez de Jamuz: a premium ox chop, subject to availability, a work-cow chop aged 90 days, a cow chop aged 40 days, an ox burger and lamb medallion finished over the coals. From the sea come angulas grilled over holm oak or Bilbao-style, wild turbot for two, pixín with Rocacho sauce, hake over scallop cream, cod with black garlic and red tuna loin or tartare.

To start there's premium ox cecina from José Gordón, Soria torreznos, Cantabrian anchovies on crystal bread, croquettes of ox cecina, and the house signature, the rocacho de bacalao, a piece of cod fried in a dark tempura that mimics a lump of charcoal. Tacos of corvina ceviche, El Capricho sweetbread or soft-shell crab, 'Cobardes y Gallinas' fried eggs with carabinero, cecina or grilled angulas, and paellas and fideuás for at least two, among them the señoret and a paella of langoustines and artichokes, round out the carta.

The wine list leans on Rioja and Ribera del Duero, from Finca Allende, Contino Reserva and a Viña Alberdi selected for Rocacho to Pérez Pascuas' Epa Gavilán and Dehesa de los Canónigos' Solideo, with whites from Belondrade y Lurton, Ossian and Losada, rosé from Chivite and Arínzano, and Taittinger and Raventós i Blanc among the sparkling. At the bar, wines are poured by the glass. At opening the restaurant also offered a selection of ten rare spirits by the bottle, glass or shot, among them Mortlach 12 and Don Julio 1942.