The hotel establishments in Madrid have been recovering part of their activity and
Some have taken advantage of the pandemic break to
reform and update themselves
others to transform completely or to put the finishing touches and
launch their first adventure in the capital
or premieres that have also reached the gastronomic offer of these spaces where, in addition to being very good, you can eat luxuriously.
is extensive and of quality.
Some names serve as sample buttons,
from Michelin stars to others also with high proposals:
DiverXO and 99 Sushi Bar (NH Collection Madrid Eurobuilding), Ramón Freixa (Hotel Único Madrid), Dos Cielos Madrid by Hermanos Torres (Palacio de los Duques of Gran Meliá), Dani Brasserie (Four Seasons) and Leña (Hyatt Regency Hesperia), Media Ración (URSO Hotel & Spa), La Rotonda and Asian Gallery (The Westin Palace)... And many more, including others that are yet to come. to come, such as Mar Mía (Ocean Drive Madrid), a project by Carlos Bosch (Grupo El Portal), Rafa Zafra (Estimar) and Luis Rodríguez (Casa Elías, Alicante).
Here's a selection of "hotel" restaurants -
some classics and some newcomers - worth checking out
Royal crayfish, in Gresca.
Gresca (Hotel Santo Mauro)
has just landed in the renovated
Santo Mauro and arrives wanting to leave his mark.
And this is none other than the one she has been offering for two decades in her
Gresca de Barcelona
The offer in the emblematic Madrid hotel is divided into two areas:
The Gresca Library
for a more formal proposal, with dishes such as royal hare or
sea bass in green clam sauce
(average price: 70 euros), and
Gresca Wine Bar , where there is a more
in the halls and in the outdoor garden, which contains, among others, Peña's classics such as the trumpet of death sandwich with egg yolk (average price: 40 euros) .
Zurbano, 36. Telephone: 91 319 69 00.
Creamy almond cake, in Amós.
AMOS (Rosewood Villa Magna)
The first hotel that this international chain has opened in Spain hosts
the cuisine of the 'three stars' Jesús Sánchez
(Cenador de Amós, Cantabria).
The chef successfully brings -as reflected by his "full"- his classic-contemporary Cantabrian proposal to the capital.
It offers two options:
(67 euros), recipes in a more traditional key and with some classics from Sánchez, and
(87 euros), more gastronomic menu.
José Ortega y Gasset, 2. Telephone: 91 587 19 91.
Cod on ratatouille, at Atocha 107.
Atocha 107 (ATOCHA HOTEL MADRID, TAPESTRY COLLECTION BY HILTON)
is a key name in the gastronomy of the capital, as shown by his
time in renowned Madrid kitchens
(Florida Retiro, El Chaflán, Hotel Villa Real, el Urban...).
Executive chef of this Hilton group hotel, he has his own restaurant, where the protagonists are the product,
which he searches hard for and treats with mastery
, and a cuisine tied to the season and the market.
Average price: 40 euros.
Atocha, 107. Telephone: 91 108 06 61.
Poncha stew, at Casa Lobo.
Casa Lobo (GREAT ENGLISH HOTEL)
The 'Michelin' chef
Fernando P. Arellano
is the culinary adviser of this restaurant inspired by the
old eating houses
, for which old recipes that were served in the premises have been recovered -the first luxury hotel in the capital, opened in 1886 -.
In command of the kitchen,
D'Angelo Bishop, who officiates a traditional menu
(beef tongue taco) and castiza (chicken pepitoria, tripe, squid...).
Average price: 45 euros.
Echegaray, 8. Telephone: 91 360 00 01.
Little boat of purple corn, pibil orange and ax callus, offered by Cápsulas Cebo México, in Cebo.
Bait (HOTEL U RBAN)
Aurelio Morales -at the head of the
of Derby Hotels Collection- has a restless mind that does not stop and that translates into a
contemporary, free cuisine, with first class products
and prominence of Spanish cuisine, with which obtained a Michelin star (2018).
The proposal revolves around
(130 euros) and now also
Cápsulas Cebo México
(130 euros), a type of special seasonal menu that has
started with a tribute to Mexico
Carrera de San Jerónimo, 34. Telephone: 91 787 77 80.
Seasonal mushroom stew, in El Jardín de Orfila.
The Garden of Orfila (Relais & Châteaux Orfila)
, two Michelin stars at Coque, signs the proposal for this restaurant located in a Relais & Châteaux.
In this beautiful space you can enjoy a
-Sundays and holidays-,
opt for two menus
-executive (48 euros) and tasting (85 euros; 125 with harmonies)- or eat à la carte, all with the
seal of respect for the seasonal product that guides the
Madrid chef's haute cuisine.
Orfila, 6. Telephone: 91 702 77 72.
One of Quique Dacosta's creations, in Deessa.
Deessa (Mandarin Oriental Ritz Madrid)
In April 2021, the renovated Mandarin Oriental Ritz Madrid
opened its doors and did so with a high-end culinary offer: five spaces created and directed by
is Deessa, a brand new Michelin star that has two menus:
Historical Quique Dacosta
with iconic dishes by the chef
Price: 195 euros;
285 with wine harmonies.
Plaza de la Lealtad, 5. Telephone: 91 701 68 20.
Cold proposal in Kyoshi.
Kyoshi by Ricardo Sanz (DOUBLE TREE BY HILTON PRADO HOTEL)
Sashimi, nigiri, dim sum and Japanese grill are the key points of this restaurant by chef Ricardo Sanz,
a pioneer in Japanese-Mediterranean fusion
and who has just created his own gastronomic group after disassociating himself from the Kabuki group.
In this elegant and modern house the protagonist is the quality product,
and with respect, hallmarks of master
Average price: 75 euros.
San Agustín, 3. Telephone: 91 737 19 22.
The ISA gastropub at the Four Seasons.
ISA GASTROBAR (FOUR SEASONS)
It is the latest
proposal of this exclusive luxury hotel, in the
The concept is
inspired by the Asian
, both in the cocktail bar, authored by
Miguel Pérez, and in the culinary.
At the table, tapas from the heights
, with Asian, Peruvian and Mediterranean fusion and with the rogue touch that
(chef who went through DiverXO and StreetXO) gives him.
Average price: 40 euros.
Seville, 3. Telephone: 91 330 62 20.
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Real Sociedad - Real Betis
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Real Madrid - Zenit Saint Petersburg