The capital's showcase does not stop growing

with the arrival of new restaurants that warm up this cold season.

Successful international brands with super-premium raw materials that make their first foray into Spain, established dining rooms that grow with new venues, personal projects with their own name,


market stalls...

All with the product and the season as kings of the proposal.

Cochinita pibil, one of the New Mexican Ticuí dishes.


The Puntarena group opens,

coinciding with its 20th anniversary,

its second restaurant in the capital.

Federico Rigoletti defends a Mexican haute cuisine proposal, focused more on the Pacific area, where the best flavors of the Aztec country are complemented by the best Spanish products.

Among the dishes that will give the most talk:

the wagyu birria

(tongue in tacos),

the kampachi, the Mexican-style barbecue suckling lamb and the tatemado fish

, which is first presented raw and then plated and cooked.

Mixology, another of the bets of the place, is led by Daniel Quezada.

Average price: 60-70 euros.

cedaceros, 6.

Robata's Nikkei roll.


The sushi chef

Fabiola Lairet brings from Barcelona her personal concept of raw and Japanese grill


This contemporary izakaya that has just opened in the Salamanca district is not a purist Japanese, but a space where technique, product and small details make the difference.

From the name of the place it can be deduced that the famous Japanese charcoal grill is at the center of the experience.

The essentials on the menu include the anticuchero, the hamachi tiradito and the

sea bream nigiris -with a touch of citrus zest and aged ponzu sauce-, scallop and bull tuna.

From the hot part,

the seafood okonimiyaki -the Japanese omelette that is very rare outside the country- is delicious

, just like their skewers.

In addition to wines, it has a wide range of sakes.

They prepare a mojito with this highly recommended drink.

For dessert, American cakes -he formed in the US with Andy Matsuda-, such as


or carrot cake.

The decoration, sober and intimate, and the light, wrap up the evening wonderfully.

Average price: 45-60 euros.

Puigcerdá, 4 (Jorge Juan Alley).

Cut of meat from the Argentine grill La Cabrera Madrid.

The Cabrera Madrid

Las brasas lives a moment of gold and openings.

In this case, it is

chef Gastón Riveira -distinguished in 2018 as the Best Grill in Buenos Aires-

who opens space in the capital.

Part of his secret lies in using a fixed grill and high heat and keeping the meat in constant motion to sear it quickly.

The smoky undertones are achieved by allowing all the fat in the meat to descend into the grill and rise as smoke


The traditional bife eye (high loin in Spain) is especially liked by Riveira for its varied flavors.

They usually work with meat from the Hereford, Wagyu and Aberdeen Angus breeds.

They bring product from Argentina for some cuts and combine it with a lot of local material


The garnishes are very popular, be it pear chutney, beetroot hummus or old-fashioned mustard mousse.

Average price: 50-60 euros.

Velazquez, 61.

Tripe with farmhouse egg from the Remedios restaurant.


Updated traditional cuisine, seasonal products and traditional preparations

with a lot of

chup chup


Those are the keys to this new eating house that


a wall with his older brother, Queiles (a Navarrese restaurant opened in 2013).

In charge of the kitchen,

Mariana Vieira (El Club Allard y Coque)

, who adapts the seasonal product to the two spaces of the premises: bar, on the ground floor;

above, the most



In the first, there is no shortage of classics such as bravas, gildas, salad, Betanzos-style omelette or squid brioche.

In the second, stews (tripe with free-range eggs, casserole of beans with lobster, fabes with cockles)

and classic dishes such as the hock and others with contemporary touches such as the beef steak tartare croissant or the boneless oxtail rice with mushrooms.

Average price: 35 euros at the bar;

from 50 euros in the dining room.



Pig, chile güero and fresh orange from Playing Solo.

playing alone

After years of training (Le Cordon Bleu) and working in renowned

national (DSTAgE, Kabuki, Can Domo) and international (Geranium)

restaurants , Luis Caballero has decided to "play alone".

Thus, he has opened his project inspired by Japanese izakayas -where the chef cooks together with the diner-, with a bar in it for only eight diners and a

kaiseki menu


With modern and traditional winks, his proposal

has French, Nordic and Japanese influences

with which he designs and executes a tasting proposal that changes according to the season.

In this


kaiseki -

First Walkers

, it's called - the star is

the pig, with which he strings together many of his 11 passes.

For example, La Granja beans, hand broth, cured jowls and burned potatoes;

cold infusion of


truffle and toasted bacon;

suckling pig, chile güero and fresh orange

... Everything, with local products and ingredients brought from Japan, and to the rhythm of jazz.

Price: 105 euros (with two pairing options: 42 euros and 65 euros).

Manuela Malasaña, 33, Local 2.

'Lucifer' is the name of this 'tomahawk' flambéed at a table in Chambao Madrid.

chambao madrid

This new establishment with which the

Mexican restaurant group RosaNegra lands in Spain

(they plan to open in Marbella and Ibiza) has a lot going for it to succeed.

Inspired by Tulum (on the Caribbean coast of the Yucatan peninsula), it has an elegant and, depending on the area, bohemian decoration and live performances.

And what about gastronomy?

Exclusive cuts of meat and seafood (Japanese kobe, Caribbean lobster tail...) and

chef's specials


black cod, rack of lamb, tarantine fish...).



also has a boutique dedicated to selling the most exclusive pieces of meat.

Average price: 80-100 euros.

Paseo de la Castellana, 4.

'Cavatelli' pasta dish from Totó e Peppino.

Toto and Peppino

Salvatore Romano opened his first house almost two decades ago

in the Las Salesas neighborhood (currently under construction), always with Italian home cooking in general and Neapolitan cuisine in particular as the essence of his proposal.

Now, he opens a store

near the Retiro

, where he maintains the concept -although with certain contemporary winks- and the presence of raw material from his small land that arrives twice a week.

Don't miss the

laborious ragù (Napoletano or Genovese);



(pasta with chickpea and cod stew at low temperature), or the

ziti alla genovese

(pasta with a meat and onion stew that cooks for hours)... Not even his

pizzas -Salvatore is a real


since the age of 14- with long fermentation doughs

( the


of the house is its inverted version of the classic margarita).

Average price: 25-30 euros.

Mediterranean Avenue, 21.

Smoked sardine with BarraCruda tetilla cheese.


Its name already reveals what the concept of this new place is about:

raw or semi-raw dishes.



stand has just landed in the Mercado de Ibiza backed by the experience of his older brother who,

for three years, has been successful in the Barajas neighborhood


In front, the Venezuelan

José Alberto Zapata

, specialized in

raw food cooking.

Bet on simple elaborations, with no more than four assembly steps and

"little invasive" techniques: tatakis, tartares, ceviches, tiraditos...

The offer -17 dishes grouped into the





Desserts sections

- It is completed with other dishes prepared in the oven at low temperature.

Smoked sardine with tetilla cheese, steak tartare, lemon fish tiradito with honey and pisco, Iberian

pork ssam

, prawn casserole in


coconut and chilli sauce.

For an immersion in Zapata's cuisine, you can opt for the tasting menu

(10 courses, 40 euros).

Average price: 45 euros.

Ibiza, 8.

According to the criteria of The Trust Project

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