Pilar bridge is just around the corner, and the streets of Madrid are alive with visitors from across Spain and beyond who come to savor a diverse gastronomic landscape. These pages highlight some of the capital’s restaurants that strive to please every palate.
Asiakō: Basque grill surrenders to the charm of Asian technique
Since Asiakō opened in March 2021, it has drawn in guests curious about how Basque iron-fire cooking blends with Asian influence to create striking results. Nestled on Marqués de Riscal street, it showcases an explosion of Asian flavors and techniques alongside Basque culinary firepower. Each plate brings both traditions into harmony.
Standouts in this vibrant lineup include red tuna gilda, smoked eel with piparra and pickled onion, and grilled artichokes with smoked eel cream and Iberian neck. A Chinese bacon dumpling sandwich arrives with barbecue juice and pickles, while ‘hamachi’ talus features pickled peppers, cherries and katsuobushi in marmitako. A playful Basque talo variation, Dim sum with Betizu cow tail, and nigiris of eel with goose and a flame-fried scallop emulsion offer bold contrasts. Dimensional textures and aromatic notes intertwine across plates.
Every dish celebrates careful craft, with pickle sauces made by hand. The dessert emblem of Asiakō, panchineta mochi, perfectly fuses both cuisines in a single sweet finale.
MamaQuilla is a journey to the colours, smells and tastes of Latin America
MamaQuilla, named after the Inca moon goddess and protector of women, anchors its dining room at 61 José Abascal Street, rooted in traditional Latin American cooking and enriched by ancestral recipes from across the continent. It honors the women who first sustained its culture, forging a bridge to Spain’s long historical ties with Latin America.
The menu embraces generous portions and bold flavors, featuring items such as a XXL patacón, Joselito ventresca treated like pibil, crema from tree tomatoes, lulo and pickles; whole fried coastal fish with yellow pepper mayonnaise; green snapper ceviche with diced avocado, snow peas and achiote; and a vibrant Lima-inspired dish with carabinero, botija sauce and violet potato chips.
Sommelier Luis Díez curates a diverse wine list with roughly 120 international references, pairing wines from traditional to adventurous regions with every course. The collection emphasizes how beverages can complement Latin American ingredients and cooking styles.
Nodrama, a creative and eclectic cuisine in the Almagro district
Chilean chef Pablo Fernández presents Nodrama at Zurbano 67, Madrid, a venue that explores global culinary cultures with a bold, original kitchen concept. Located on Zurbano Street near Castellana, it seats about ten tables and offers a cozy terrace.
Nodrama serves both lunch and dinner, with options à la carte and a tasting menu called Festival (eight courses, €75 per person; €45 with pairing).
The current season opens with snacks like tomato and pepper tart with smoked sheep butter, red tuna tartare, and white miso with Galician sourdough; and pickled Galician mussels with yellow pepper. Dishes include a candied cherry tomato salad with aged balsamic, tomato variations with black truffle sorbet; Motril shrimp in its own juice with huacatay oil and kombu; egg, red pepper chicken and smoked caviar in kataifi paste; and spring rolls with squid stew, shiitake and laksa. Signature pasta preparations highlight tagliolino with hake and northern albacore, and merquén pilpil lobster with oysters and Osetra caviar in a crêpe-like paglia e fieno. Finishing touches include a Zacapa rum baba aged 23 years and Madagascar vanilla ice cream.
Ikigai Flor Baja, a Parisian’s Japanese adventure in Madrid
Ikigai Flor Baja offers a warm, intimate atmosphere that evokes traditional Japanese homes. The restaurant blends classic Japanese dishes with Spanish ingredients and refined French technique, led by chef-owner Yong Wu Nagahira.
Located near Gran Vía, Ikigai Flor Baja presents an omakase experience where the chef creates a seasonal, ad hoc menu for about €90 per person. Optional pairing is available and can be arranged on request, including snacks, starters, nigiris, dessert and petit fours.
Nigiris are the centerpiece of the chef’s dual-style approach, featuring traditional options like tuna, sea bass, or seared mackerel, plus innovative takes such as razor nigiri with acorn jowl and shiitake cream, torro curry with chocolate and chives, hamachi with acorn sobrasada and balsamic, or tuna with royal EVOO, textured nori and crystal pepper tartare. Butter fish, miso flambé, and other bold preparations round out the tasting.
The dessert moment shines with ananin-tofu made from Pedro Ximénez, tiger nuts, sherry vinegar and grated chestnuts.
Ozio Gastronomic, amazing bites of Sicilian gastronomy
Gastronomic Ozio on Calle del Aviador Zorita continues to push Madrid’s dining scene toward perfection. The kitchen centers on Sicilian tradition, top-tier produce, and expert technique, anchored by a wood-fired oven and attentive service.
The menu embraces innovation with padellino, a high-quality pizza that has attracted a following from Italy and beyond. The dough, prepared with long fermentation, forms the canvas for several bold versions, such as Rianata with anchovies, tomatoes and pistachios, and Il Gambero in Sicily with burrata cream and shrimp tartare. Traditional preparations like La Luna Rossa, caponata, and La Norma in Padellino anchor the classic side. Other specialties include Battuta di Carabinero with carpaccio, lime mayo, pistachios, orange oil and bisque; and Il Formaggi di Ozio with house-made jams.
In meat and fish, the Tournedo Palermitano features murmured crumbs, while Il Calamaro di Alberto offers crispy calamari or catch of the day with chickpea chips and fennel oil. Sicilian pizzas such as Sciavata with mozzarella, pecorino, anchovies, shallots, tuma, tomato, and breadcrumbs, along with Regina Margherita or buffalo mozzarella margarita with prosciutto, complete the lineup.