A new year is coming in which Madrid’s gastronomic scene is in full swing. The most central and sought-after neighborhoods of the capital do not stop welcoming new restaurants that arrive with proposals for all tastes. These are some of the best restaurants in Madrid; most recently opened and others that for one reason or another are on everyone’s lips. It’s time to eat the city.
Casa Canito
A place crowned by a long bar with traditional stools that transport the diner to the bars of the 80s. Casa Canito is the new temple of tapas where they offer 12 hours of uninterrupted cooking. Captained by Patxi Zumarraga, his menu features dishes such as quail egg salad, raw tuna with miso-cured yolk dressing, Iberian loin Bikini, mozzarella and truffle or his anchovy, anchovy and Bokarte combination. Open since last July, it has all the ingredients to become the new meeting place for Madrid residents.
Tragabuches
Dani García arrives in the Salamanca neighborhood with a new restaurant which, on this occasion, he has named after his first gastronomic project, Tragabuches, opened in Ronda (Andalusia) in 1998. With this launch – which opened its first headquarters in Marbella – The chef reclaims the flavors of his land, with revisited spoon dishes, classics from the original Tragabuches or a boutique of grilled Andalusian fish and meats. Another gastronomic project with all the ingredients to succeed.
Club Financiero Génova
One of the most exclusive restaurants in Madrid. Highlights include their sautéed borage with potatoes and clams, the Madrid-style suckling pig ears, the different versions of the Velazqueña omelet or their roe deer meatballs. A top menu that culminates with a privileged location: a terrace with one of the best views of Madrid.
Abya
There are two notable things about Abya. The first, the location; The emblematic Palacio de Saldaña has been the location chosen for one of the most talked-about openings in recent months. Secondly, their burger; Yes, it is a high-end restaurant where, possibly, the customer tends to opt for other, more elaborate dishes featuring more sought-after products. But, trust us, Aurelio Morales’ burger is worth trying: 100 grams of Wagyu beef served on brioche bread, accompanied by Iberian veil and smoked Pría cheese.
KILLO
Eating Andalusia, that is the objective for which Killo emerged, a project in the hands of the Austrian chef Manuel Auer and his wife, the businesswoman Alejandra Álvarez, who created the best way to bring the Andalusian soul to the capital. The wild red tuna from Almadraba is one of its hallmarks along with other recipes inspired (but recognizable) from the south with a traveler’s touch and a list of Andalusian fortified wines, Lustau vermouths and craft beers.
Hueso
It is the restaurant where you can organize all the plans you can think of thanks to its non-stop hours and its happy and carefree cuisine. To do this, it has three differentiated areas where you can indulge in an informal snack with honeyed ham croquettes or artichokes with truffle sauce with chopped sticks. In the room, traditional dishes with certain traveler airs triumph, such as the tasty ‘red shrimp rice a la llauna’ or the ‘Madrid-Bangkok oxtail’, ideal for carnivores who love touches of fusion.
Osa
Its location outside the gastronomic circuit par excellence in the capital is the first clue to the counter-current spirit that Osa, one of the most coveted restaurants in Madrid, has. Located in a house next to the banks of the Manzanares, the intention of Jorge Muñoz and Sara Perales, in charge of the project and the kitchen, was to make their diners feel at home. Objective achieved by the warmth of its interior design and the team’s affection for details.
Although the opening strategy raised the expectations of the entire gastronomic world – the mystery was served in every sense – they have managed to enchant the most critical gourmets and everyone who manages to reserve a table. They have two tasting menus that are inspired by the quality of the product, research and technique and temporality.
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Amicitia
The delicacy and attention to detail, from the purchase of the goods until it is served on the table, are the identifying point of this cuisine that combines Riojan classics with delicacies from the sea. In Amicitia’s menu, the garden products shine and there are many fish and seafood that polish the main dishes. With these ingredients, the chef rescues her grandmother’s recipe book to share it with her contemporary vision.
