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3 Plaza de la Independencia, Madrid, 28014, Spain

The current insider favorite among Madrid’s food and wine elite, Senzone, at the new Hospes hotel in Barrio de Salamanca, brings together the unique talents of 27-year-old chef Francisco Morales—a protégé of avant-garde guru Andoni Aduriz, of San Sebastián’s Mugaritz—and his wife, Rut Cotroneo, the country’s brightest young sommelier. The restaurant’s muted minimalism—taupe hues; metallic scrims on windows—is in perfect sync with the understatement of Morales’s short menu. Each dish is a meditation on nature. A thin layer of sea urchin broth dotted with black charcoal oil veils a silken kohlrabi custard. A dusting of macadamias lends nuttiness to the squid, which is shaved into pearlescent, pastalike strands atop a pile of the world’s sweetest green beans. Cotroneo’s connections assure rare sherries and big-ticket, small-release Priorats.

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Restaurant

Senzone

The current insider favorite among Madrid’s food and wine elite, Senzone, at the new Hospes hotel in Barrio de Salamanca, brings together the unique talents of 27-year-old chef Francisco Morales—a protégé of avant-garde guru Andoni Aduriz, of San Sebastián’s Mugaritz—and his wife, Rut Cotroneo, the country’s brightest young sommelier. The restaurant’s muted minimalism—taupe hues; metallic scrims on windows—is in perfect sync with the understatement of Morales’s short menu. Each dish is a meditation on nature. A thin layer of sea urchin broth dotted with black charcoal oil veils a silken kohlrabi custard. A dusting of macadamias lends nuttiness to the squid, which is shaved into pearlescent, pastalike strands atop a pile of the world’s sweetest green beans. Cotroneo’s connections assure rare sherries and big-ticket, small-release Priorats.