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Casa Julián de Tolosa

Technique and product are intertwined to make up the offer of this 21st century grand Basque asador, with the Tx steak and piquillo peppers as a hallmark of the Gorrotxategi seal.

Casa Julián de Tolosa

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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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