Casa Julián de Tolosa

Casa Julián de Tolosa

The 21st century's grand Basque asador. A modern space with a visible, open grill identical to that at the first Casa Julián, in Tolosa. Tx steak from selected cuts, cooked according to the Gorrotxategi technique, and the classic piquillo peppers in a menu featuring seasonal vegetables, with the leek as the special protagonist. Classic desserts to round off a great meal.


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Bistronómika

Bistronómika

Sea & embers, the perfect balance. Carlos del Portillo plays with the embers to get perfect cooking times from a wide variety of fish. His liking for fresh legumes and seafood results in succulent, tasty and unmissable stews. Watch out for his winks to the mountains! Being present in many of his dishes, they are features that reveal the delicacy of their cuisine.


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Cocina de Frente

La Cocina de Frente

A masterful Cocido: for you, for everyone. La Cocina de Frente is not only a restaurant, but a Cocido interpretation center where the recipe is periodically adapted to the season of the year. In addition, every month Juanjo López throws down the gauntlet to a guest chef.


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El Marginal

El Marginal

Rare wines with bites to accompany them. César Ruiz, Nacho Jiménez and Flequi Berruti conceived El Marginal as a space where elegance becomes wine, and where there is only one subject of possible union or discussion: the wonderful world of wine. References from all over the world make El Marginal a bar of enjoyment and knowledge, with the icing on the cake: its confidential wine list.


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La Retasca

La Retasca

The reaffirmation of the traditional Madrid tavern. At La Retasca, Juanjo López plays with nostalgia by retrieving the flavours, smells, sounds and the atmosphere from yesteryear, adapted to the demands of today's audience. Pulguitas, croquettes, pigs´ ear, pinchos morunos (skewered diced pork), Capel tortilla and a good handful of other dishes make up an informal offer, conceived for sharing, which amuses, stimulates and propitiates a perfect evening.


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The Patassier

The Pâtissier

Frozen pleasure: The art of cold pastry making. With a changing menu of 12 different ice cream flavours, The Pâtissier is positioned as the great ice cream parlour of Madrid, thanks to its author's proposals, elaborated with natural and seasonal ingredients. In addition, cookies, waffles and melting cakes complete a sweet offer with the French elegance of the cocoa chef, the Madrid-born Ricardo Vélez.


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