Homemade cuisine but updated with the signature of Juanjo López. Iberian ribs with potatoes, cod meatballs, pig's trotters a la riojana or chicken in pepitoria. A menu of the day with soul -with several options to choose from or loose dishes-, which travels through the popular recipe book and is renewed not daily, but weekly.

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.

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.

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.

Frozen pleasure: The art of cold pastry making. With a changing menu of 12 different ice cream flavours, Maison Glacée 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.

The bulbiza wine bar. Sausages, cheeses and dishes to accompany under the baton of Carlos García.