Restaurants in Madrid
Located in the basement of the Hotel Miguel Angel, La Broche opened in 2000 under star chef Sergi Arola (a disciple of Ferran Adrià). Arola has since moved on, but his one-time student Angel Palacios now heads the Michelin-starred restaurant.
Sherries drawn straight from barrels are accompanied by Andalusian olives and nuts roasted in a wood-burning oven.
Madrid’s gastronomic god Sergi Arola opened this low-key long, earth-toned space that seems oddly sedate for a rocker turned chef.
Savor the decadent canapé of whipped blue cheese and cured-duck ham at La Castela, which still generously honors the ritual of serving a free nibble with each new drink order.
Owned by former TV chef Darío Barrio, this trendy Salamanca restaurant is set in a 19th-century coalbunker renovated by Barrio’s architect brothers. Inside the unmarked building, a staircase leads down to a cellar of whitewashed brick walls, tall archways, and cool-tone lighting.
A large selection of Iberian wines by the glass—along with tapas, charcuterie plates, pâtés, and canapés—soothe flight-frazzled nerves at this sleek wine bar.
This gem in the arsenal of every businessman and artist in town is nevertheless missed by many tourists. Inside the modern, uncluttered Scandinavian-style dining room, walls alternate between bold red, mustard yellow, and carved blond-wood panels.
Just weeks after the launch, adventurous epicures were flocking to the drab Tetuán neighborhood to eat at this 20-seat spot, where pink runners on tables are the only visible stab at “décor.” Influenced both by his apprenticeship at London’s Hakkasan and by Ferran Adrià’s deconstructive cuisine,
Located on the ground level of the Museo del Traje (Costume Museum), Bokado serves inventive Basque cuisine crafted by chefs Mikel and Jesús Santamaría, brothers from San Sebastián.
Black walls and artful lighting provide a stylish setting for gourmet sandwiches conceived by rock-star chef Sergi Arola.
El Bulli's Ferran Adrià, the chef who helped put Spain on the culinary map, has set his sights on the burger joint. His Fast Good serves quick bites—hamburgers with olive tapenade, fries cooked in Spanish olive oil—in a futuristic green and purple storefront in Madrid.
The mini-hamburguesas with caramelized onions are some of the best burgers in the world.
Order the saucy albóndigas with a glass of vermú de (vermouth on tap) slid across the antique onyx counter at Casa Alberto, in a building where Cervantes once wrote.