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For years, the capital sat on the sidelines, watching maverick chef-chemist Ferran Adrià, the founder of the foam, rise to prominence in Catalonia and become the world's most important culinary figure since Escoffier. To date, Adrià's only appearance in Madrid is a joint venture with NH Hotels called Fast Good, a cafeteria-style lunch stop. But his disciples have arrived, constructing kitchens with chemical laboratories full of centrifuges and nitrogen cartridges. If you come to the capital looking only for the latest in food science, however, you'll risk missing out on some of the city's noblest traditions: a simple roast suckling pig, for instance, or raciones (small plates) of marinated octopus. Don't skip the famous raw cured hams: jamón serrano and its pricier brother, the buttery jamón ibérico, best enjoyed by themselves on a plate, or at most atop pan tomaca, that classic Spanish toasted bread rubbed with garlic and a thin sheen of tomato. Eating traditional tapas has more to do with grazing while on a night out, so if you're looking for recommendations, go to our Nightlife section.
Sergi Arola Gastro's minimalist dining room has just six tables and offers only three fixed-price dinner menus (ranging from $150 to $230), plus a more...more
The Casino's head chef Paco Roncero trained under Ferran Adrià, who continues to play a role as a consultant. Roncero's tasting menu begins with a mojito...more
Botin dates back to 1725, and little appears to have changed since it opened, including some of the waiters. The dining rooms, on the second and third floors of...more
Ramón Freixa does not know the meaning of "less is more." It's said that the chef of Barcelona's one-star Racó d'en Freixa searched for years for a...more
A gastropub from one of Madrid's top chefs and its most famous barman would seem like a good idea—or at least that's what chef Sergi Arola and Diego...more
After spending years together working for the late chef Santi Santamaría, the maître d', sommelier, and chef at Santceloni struck out on their own...more
Carles Abellan did it first, then Alberto Adrià (Ferran's brother). Now, it's Paco Roncero's turn. Like those other stars of Spain's molecular gastronomy...more
When a delicate fillet of sole ennobled by an aristocratic reduction of fish stock and cava is priced at such an inexplicably low level, you might come to...more
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