The new course is already underway, also in gastronomy, and the Madrid showcase has begun to grow with proposals of all kinds: from brands that open new headquarters to personal projects that have in the product and the season their hallmarks, passing wine bars with a lot of good cuisine. Here is a selection of the latest openings, for now, because just around the corner, there are many more.

Mediterranean air room of the Balearic restaurant.

BALEARIC

Product of recognized cradle, season and market are the Holy Trinity of this restaurant that has in the Mediterranean cuisine its reason for being. It is Jorge Baeza's first project, but not his debut in the world of catering, since he has been struggling for years in the hospitality industry, first in the family business and now in his own dining room in Valdebebas, where in addition to owner he is manager and executive chef. In this adventure he is accompanied by a solid team formed in Barcelona and led by Xavi Gaspá and Joan Toledo.

Prawn carpaccio, in the Balearic Islands.

Here, Jorge launches an order to quality with dry and soupy rice (senyoret, a banda with squid, rice and ribeye, Valencian paella ...) and the fideuás with which he aspires to become a reference in the capital, with raw material and first class technique; with fish, seafood, vegetables and meat; With the dishes share and tapas... In the proposal there is no lack of prize recipes, such as Russian salad (the best in the Acyre contest) and caramelized torrija (Best torrija innovation Madrid 2023), or Mediterranean classics, such as peasant salad or scrambled eggs with sobrasada -"we are from the interior, but we have a Balearic soul", they explain on their website-, or essential snacks such as gildas, the bravas or the garlic prawns. They have a terrace and take away for rice dishes. Address: Av. de Juan Antonio Samaranch, 67.

One of the spaces of Lobito de Mar LaFinca Grand Café.

SEA LOBITE

The bar resalao -and traveler, because in addition to Marbella and Madrid, this beach bar has arrived in Qatar, Doha- of the tireless Andalusian chef Dani García has just docked in Pozuelo de Alarcón, in the exclusive shopping center LaFinca Grand Café. The restaurant has different spaces with capacity for just over 200 diners: the bar, with a proposal designed to share; the main living room with a more formal kitchen; A large outdoor area and a second terrace, where signature cocktails reign.

Tuna steak carpaccio, at Lobito de Mar LaFinca Grand Café.

In the gastronomic, as in all Lobitos, the bet revolves around the taste of the sea and the fresh product from the main national markets. Here there is seafood, Andalusian frying, espetos, rice dishes (honeyed with lobster with trumpets of death, with Iberian pork rib), catch of the day and bluefin tuna, Dani García's fetish tuna that they serve raw, in stews, in tapas... Whatever it takes. Average price: 45-70 euros; at the bar, 20-40euros. Address: Av. de Luis Cereceda, 5 (Pozuelo de Alarcón).

Neapolitan wood oven, in Mena LaFinca Grand Café.

ORE

We stayed in this luxury-luxury shopping center in Pozuelo and in this spectacular place -designed by Alejandra Pombo- with four bar areas, restaurant, space for performances and live shows, several terraces overlooking the lake and the golf course ... And it is that 1,500 square meters, divided into two floors, give a lot. Also as far as the gastronomic concept is concerned: updated traditional cuisine and the prominence of fire when treating the product.

Salón de Mena LaFinca Grand Café.

The menu, developed by Juanjo Canals, bets on the casual and the non-stop schedule: cured meats, picoteo castizo (patatas bravas with kimchi sauce and soft black garlic aioli, torreznos of suckling pig with revolconas potatoes), grilled meats (from the matured beef chop to the Galician blonde tenderloin), creative pizzas in a wood oven (of wagyu jerky, crispy kale and figs or cochinita pibil, green sauce of chilies and pickled onion). In the cellar, national and international wines, with a large presence of sparkling wines and champagnes (the restaurant is the first Veuve Clicquot embassy in Spain) and a varied menu of signature cocktails. Average price: 60-70 euros. Address: Av. de Luis García Cereceda, 5.

Squid of potera, in La Vasco Andaluza.

THE ANDALUSIAN BASQUE

Already its name says everything -or almost- of its proposal: traveler, with Basque and Andalusian cuisine updated; Together, yes, but revolts. In this cozy and spacious space, the paths of Ángel Perea del Pino (businessman, entrepreneur and soul of the project) have intersected; Sergio Guerreiro (tanned in a thousand stoves: Las Tortillas de Gabino, El Palacio de los Velada, Macarela...), in front of the kitchen, and Soraya Santiesteban (with almost 4o years of experience: Asador Frontón, Imanol, Lakuntza, Ainhoa) at the controls of the room.

Bienmesabe gaditano, in the Basque Andalusian.

In the menu, the Basque and the Andalusian enjoy equal prominence: honeyed croquettes of txangurro or oxtail with Pedro Ximénez; melva and prawn salad with potato from Conil or squid with avocado and green apple; shrimp or cod omelette; Pintxo hake in green sauce or bluefin tuna tartare... North and south. And, if you are fans of rice, do not miss the sailor, with clams, prawns and cuttlefish, or the semi-broth of farmhouse chicken. In the winery, a varied and multi-regional wine list, with references from all over the country. They also offer two tasting menus, one Basque and one Andalusian (27 euros) and have just incorporated the afternoons of the bar with some cold dishes. Average price: 35-40 euros in room; 15 euros at the bar. Address: Arturo Soria, 2.

Room of long tables, in New York Burger Pozuelo.

NEW YORK BURGER

A reference in artisan hamburgers in the American style for 14 years, this family brand continues to conquer -without haste, but without pause and always sure- the palate of the people of Madrid. Thus, they have just opened a place in Pozuelo de Alarcón (local number 10 in Madrid). It is a large space of urban and industrial air with large windows, two interior areas (one more formal and one more rogue) and covered outdoor terrace that make us travel to the New York Big Apple.

Liberty, by New York Burger.

In these years, the brand has not stopped growing also in the gastronomic, and this is reflected in the proposal of this new restaurant: the 20 burgers that they now have on the menu – they have just incorporated Emily, with a special sauce of Korean chilies and smoked butter – share prominence with tender and tasty smoked meats that cook between four and 14 hours (pork ribs are essential!) and hot dogs, precisely one of the latest creations of Pablo Colmenares, its executive chef. Price: from 13.95 euros the medium hamburger. Address: Antonio Díaz, 10 (C.C. La Estación), Pozuelo de Alarcón.

Boquerones, in Caiño.

Caiño

In Bulbiza (gastronomic area next to Retiro with places such as Bistronómika, La Cocina de Frente, Casa Julián de Tolosa, Maison Glacée, La Retasca and El Privado) and in the same space occupied by the El Marginal bar, this new winebar is located that combines gastronomy, winery, wine tastings and live music. In front of the kitchen is Carlos García (at the controls of La Cocina de Frente for three years) and of the room, Lucía Araque, who has worked in Angelita, El Marginal and Bistronómika.

Garlic prawns, chips and broken egg, in Caiño.

The kitchens of this wine bar are fed by the chef's suggestions and a playful, snacking menu, with dishes that come and go depending on the season and classic recipes that Carlos gives a spin. For example, squid croquettes in their ink, Galician empanada baked every day, tomato from Almeria grooming, Iberian prey and roasted peppers or La Repolla. "The idea came one day at my house. My mother was making stew and I stole some cabbage from her to add to the potato omelette. We really liked it when we did tests and it stayed on the menu," says Carlos. Average price: 30 euros. Address: Ibiza, 35 euros. Open from Tuesday to Saturday from 18 to 00 hours.

Lacquered duck, in Wild Duck.

WILD DUCK

Since the beginning of summer, the little brother of the well-known Lacquered Duck of Pozuelo nests in the Salamanca district with a menu that bets on traditional Cantonese and Peking cuisine, yes, renewed. As it could not be otherwise, the star ingredient is the duck, which they cook in different elaborations. The jewel in the crown is the lacquered bird that requires a laborious process – it must be crispy on the outside and juicy on the inside – and a ritual when serving it.

Pork rib, in Wild Duck.

However, the duck moment does not end there, it is also present -always with a spicy touch- in rolls and gyozas, cooked in the wok with Sichuan sauce, in stews or with orange sauce. For those who want to try lesser-known flavors, there are the jellyfish with cucumber or the oriental barbecue with lacquered pork ribs, crispy Macau-style bacon, marinated pork or scallops with garlic and transparent noodles. Average price: 35 euros. Address: Velazquez, 35.