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    Date of publication 01/08/2017

    Gastronomy

    The Michelin-starred restaurants in Madrid that will surprise you the most The Michelin-starred restaurants in Madrid that will surprise you the most

    Taste to believe. That’s Madrid’s gastronomic offer; with over 15,000 establishments dedicated to the art of eating and drinking, the possibilities are practically endless. Even more surprising than that number is the quality of these venues, offering a versatile range from traditional tapas bars to the trendiest hipster spots, including those serving sophisticated cuisine, some awarded with one or more Michelin stars. Whether for their eclectic influences, exceptional wine lists, the unique careers of their chefs, or the storytelling woven through their dishes, Madrid has restaurants that provide an exciting and unexpected culinary journey.

    <h2>DSTAGE **</h2> <p>In 2013, <strong>chef Diego Guerrero </strong>stepped down from his uber-successful Club Allard to start a new project that would afford him more freedom and room for experimentation. Now with two stars under its belt, DStage does not cease to amaze. Each of its tasting menus&mdash;DTaste, which features twelve creations, DStage, with fourteen, and DEnjoy, with 17&mdash;takes patrons on <strong>a trip that begins before they are even seated</strong>, starting with an introductory bite at the bar. Once seated, relax and enjoy the numerous surprises that emerge from the open-view kitchen. Its <strong>striking industrial d&eacute;cor</strong> is the perfect setting for experiencing the magic of its small plates.</p>

    DSTAGE

    In 2013, Diego Guerrero stepped down as head chef of the hugely successful Club Allard to start a project that would give him more freedom and room for experimentation. Now, already holding two Michelin stars from this new venture, DStage continues to impress. Each of its tasting menus —DTaste, which includes twelve creations; DStage, with 14; and DEnjoy, with 17— opens the door to a journey even before sitting at the table thanks to its bar snacks. Once seated, the best thing is to relax and enjoy every surprise that emerges from its open kitchen. Furthermore, its impressive industrial interior design provides the perfect setting for magic to happen.

    <h2>A&rsquo;BARRA *</h2> <p>A&rsquo;Barra serves avant-garde cuisine that displays a profound respect for tradition. Its <strong>striking circular grey marble bar</strong> is a feast for the senses: creations are prepared right before your eyes, with textures, temperatures and flavors that are sure to surprise and delight. If you prefer a more traditional experience, head to the dining room, where you can dine &agrave; la carte or try the tasting menu. Standouts include the <strong>foie gras waffle with coconut foam</strong> and the stuffed partridge with cinnamon, orange and corn. In the wintertime, ask to be seated by the fireplace for a cozy yet elegant meal.</p>

    A’BARRA

    A’Barra’s avant-garde cuisine maintains a deep respect for tradition. Its striking gray marble bar hosts a feast for the senses: creations prepared on the spot, composed of a variety of textures, flavors, and temperatures designed to surprise and delight. If you prefer a more traditional approach, try the à la carte or tasting menu in the dining room. The latter includes must-try dishes such as foie gras waffle with coconut foam or partridge stuffed with orange, corn, and cinnamon. In winter, request a seat by the fireplace to enjoy an elegant and cozy atmosphere.

    <h2>&Aacute;LBORA *</h2> <p>&Aacute;lbora&rsquo;s strength lies, undeniably, in <strong>the quality of its ingredients</strong>, its menu punctuated by <strong>game and seasonal vegetables.</strong> Its two prix fixe menus vary seasonally, with sample dishes including anchovy eclairs, <strong>mushrooms with egg yolks and toasted bread,</strong> gammon with glazed chestnuts and artichokes in an eel broth. Hot on the dual-space trend, &Aacute;lbora also offers the option of enjoying a more informal meal at its bar. During the week and for only &euro;16 you can also try its set menu, which features hearty yet sophisticated stews and changes daily. Don&rsquo;t leave without trying it&rsquo;s Joselito-brand <strong>jam&oacute;n serrano, considered the best in the world.</strong></p>

    ÁLBORA

    The main strength of Álbora is undoubtedly the quality of its ingredients, with a menu centered on game and seasonal vegetables. Its two fixed-price menus change according to the season, with standard dishes such as anchovy eclairs, mushrooms with egg yolk and toasted bread, ham with glazed chestnuts, or artichokes in eel stew. Following the rising trend of dual dining spaces, Álbora also offers a more casual option at its bar. On weekdays, you can also try their 16-euro fixed menu, featuring daily variations and authentic yet original stews. Don’t leave without tasting their Joselito Iberian ham, considered the best in the world.

    <p>LA CANDELA REST&Oacute; *</p> <p>La Candela is the newest addition to Madrid&rsquo;s substantial roster of Michelin-starred restaurants. Visit the Royal Palace, only three-minutes away, and then walk to La Candela and prepare to dine like royalty. Be warned, however: this is <strong>&ldquo;wild cuisine&rdquo;, completely devoid of rules</strong>, so leave your expectations at the door. Chef Samy Al&iacute;, born in Madrid to a Sudanese father, honed his skills in restaurants in Barcelona, Sudan and Shanghai, a diverse training evident in the freedom that permeates his creations. La Candela is an experience for the tastebuds but also the eyes, with <strong>beautifully presented concoctions</strong> that at times border on the sculptural.</p>

    LA CANDELA RESTÓ

    La Candela is the latest addition to the already substantial list of Michelin-starred restaurants. With the Royal Palace just three minutes away, it’s the perfect excuse for a cultural visit followed by a Kings’ dinner. However, La Candela offers a wild approach, completely free of rules. So, if you come with preconceived ideas, it’s best to leave them behind when you step through the entrance.

    Chef Samy Alí, born in Madrid to Sudanese parents, perfected his technique in restaurants in Shanghai and Barcelona, as well as in Sudan, where he acquired the freedom with which he sprinkles his culinary creations. La Candela is an experience for both the palate and the eyes, with cooking methods that sometimes border on sculptural.

    <h2>EL CLUB ALLARD **</h2> <p>Located in the <strong>modernist gem casa Gallardo</strong>, Club Allard began as a private club in 1998. For ten years it was directed by chef Diego Guerrero, who elevated the restaurant and snatched two Michelin stars. When he left, the position of chef was taken over by none other than Mar&iacute;a Marte, who learned the business in her native Dominican Republic before immigrating to Spain, where she began as a dishwasher in the kitchen she now runs to great critical acclaim: the epitome of the self-made woman. Enjoying Marte&rsquo;s <strong>Caribbean-inspired haute cuisine </strong>in the <strong>beautiful 1900s dining room</strong> is an experience not soon forgotten.</p>

    EL CLUB ALLARD

    Located in a jewel of modernist architecture, Club Allard began its journey as a private club in 1998. For ten years, Chef Diego Guerrero led the kitchen, raising the restaurant’s image and quality until it earned two Michelin stars. After his departure, Dominican chef María Marte took over, rising through the ranks from dishwasher to her current position—a true self-made woman. It’s hard to forget Marte’s haute cuisine with Caribbean touches, especially when enjoyed in a spectacular early-19th-century dining room.

    <h2>COQUE **</h2> <p>The legacy of Coque spans forty years and three generations of the Sandoval family, currently run by Mario, Rafael and Diego Sandoval. Now in the city for the first time after a much-anticipated move from the town of Humanes, its new space spreads out for 3280 ft<sup>2</sup>, with a cocktail bar,<strong> a wine cellar with a capacity of three thousand bottles</strong>, a kitchen with a wood stove and of course, a dining room. The Sandoval brothers are passionate about <strong>healthy eating, research and innovation</strong>, working closely with the Spanish National Research Council to develop new culinary technology and techniques.</p>

    COQUE **

    Coque’s legacy dates back forty years and three generations within the Sandoval family, which still leads the restaurant through Mario, Rafael, and Diego Sandoval. Now in its long-awaited cosmopolitan version, imported from the town of Humanes near Madrid, the new space spans 3,280 square meters, including a bar, a wine cellar (with a capacity of 3,000 bottles), a kitchen with a wood-fired oven, and, of course, a spacious dining room. The Sandoval brothers are fully immersed in the latest trends in healthy gastronomy, research, and sector innovation; so much so that they collaborate with the CSIC to develop new techniques and incorporate advanced technology into their dishes.

    <h2>PUNTO MX<strong> *</strong></h2> <p>Punto MX burst onto Madrid&rsquo;s culinary scene in 2012 and immediately became one of the hottest restaurants in town. In 2014, it became the <strong>first Mexican restaurant in Europe to receive a Michelin star</strong>. Mexican chef Roberto Ruiz riffs on his family recipes and takes diners on a trip through the many regions of Mexico with three different tasting menus containing dishes such as <strong>grilled bone marrow with lime or pork tacos served in a blue corn tortilla.</strong> For a more laid-back experience go to the Mezcal Lab, a cozy cocktail lounge on the first floor where you can order &agrave; la carte while sampling their <strong>wide range of mezcales.</strong></p>

    PUNTO MX *

    After breaking onto the Madrid dining scene five years ago and becoming one of the city’s trendiest restaurants, Punto MX became the first Mexican restaurant in Europe to receive a Michelin star two years later. Chef Roberto Ruiz perfects family recipes and presents them in a journey through the country’s diverse regions, using his three tasting menus (featuring dishes such as oven-baked bone marrow with a hint of lime or pork tacos on blue wheat tortillas). For a complete experience, visit the Mezcal Lab, a cozy cocktail bar on the first floor where you can sample their extensive mezcal selection.

    <h2>MONTIA<strong> *</strong></h2> <p>A day-trip to <strong>San Lorenzo de El Escorial</strong>&mdash;a UNESCO World Heritage Site about an hour&rsquo;s drive from Madrid&mdash;is worthwhile for many reasons, not the least of which is a visit to the rustic yet modern Montia. Chef Daniel Ochoa uses mainly products from Madrid&rsquo;s Guadarrama mountain range and its surrounding towns to <strong>bring local flavors to the foreground.</strong> Its prix-fixe menu comes in three different lengths and varies from week to week, always with a selection of <strong>artisanal bread and a cheese board </strong>with cheese from Madrid&rsquo;s mountains. Make sure to<strong> try their drink pairings</strong>, which include craft beers and organic wine, before ending with coffee and a shot of liqueur.</p>

    MONTIA *

    Just an hour from the city center lies San Lorenzo del Escorial, a UNESCO World Heritage site, which is also home to Montia. Its rustic yet modern approach, led by chef Daniel Ochoa, focuses on products from the Sierra de Guadarrama and surrounding areas to bring local flavors to the forefront. The fixed menu comes in three different sizes and changes weekly, always accompanied by a selection of artisanal bread and mountain cheese. Be sure to try their pairings, including craft beer and homemade wine, finishing with the traditional coffee and digestif.

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