A reimagined Italian classic returns after an 11-year silence, a Barcelona invitation, a Madrid hotspot on a famed golden mile, a Japanese restaurant with Caribbean influences that excite the palate, a tavern where stews and meats elevate every bite, a grill that uses firewood and vine shoots for Cantabrian Sea fish, and a renewed commitment from chef José Carlos Fuentes on Hermosilla Street that nods to northern cuisine. These are six new gastronomy destinations in the capital to explore in December.
2. From the convenience store to the grill on the La Coruña highway
Las Margaritas opens on the edge of the La Coruña highway with a simple promise: well-cooked, unfussy cuisine. The pantry highlights the best local produce: vegetables from the HuertAravaca city garden, fresh eggs from Finca Cabezamarta, txogitxu meat, and daily fish from Cantabrian markets.
Grilled fish slices at Las Margaritas frame a bright, spacious space that has been refreshed by the architecture studio Atienza Maure Arquitectos. Outdoor areas mingle with a garden patio and an informal terrace at the entrance, a rear lounge under trees, and a porch anchored by a Japanese maple.
On the back terrace, the centerpiece arrives: a handcrafted 600 kg grill, forged by Juantxo Garmendia in Asteasu (Vitoria). It runs on firewood and vine shoots, lending woody notes to every dish, especially the market fish roasted in individual portions.
3. Distinctive greetings to Galicia, Asturias, Cantabria and Basque Country
Remedios, led by the renowned chef Jose Carlos Fuentes and Carmine Bavusocalle Hermosilla, presents a two-floor concept. The ground floor, Shovel Stick, offers tapas and shareable plates, while the first floor, Miss Remediosit, invites guests to savor meals at the table with a refined ambiance.
The two concepts share a common philosophy: top-tier cuisine that honors northern Spanish culinary traditions. Expect Galicia, Asturias, Cantabria, and Basque influences in tempting snacks and more formal offerings alike. Fuentes previously helped elevate Club Allard to Michelin-star status and now presents a northern-forward menu featuring a north wind of flavors. The lineup includes tuna salad with gordal olive oil and chives green mayonnaise, a lemony garlic mayonnaise, and boldly bravas potatoes. Galician croquettes and aged beef tartare on croissant bread add classic touches.
A standout is farmhouse-style egg tripe stew or calamari preparations served as rings or sandwiches. The kitchen team employs a special maceration to maximize flavor, then finishes with a crisp touch of a pastry blend comprising 60% semolina flour and 40% corn flour.
4. Barcelona’s product on Madrid’s golden mile
The Catalan chef Daniel Roca, famed for Barra Alta, brings his precise approach to Madrid, at Calle Lagasca 19 in the Salamanca district.
A firm advocate of traditional cuisine, Roca focuses on simple tapas and shareable plates built from exceptional ingredients. Expect smoked salmon from Maresme, oysters from Thierry’s network or Carpier, and Poget oysters from Normandy provided by trusted suppliers. Eggs come from free-range sources, while pork and other meats reflect a regional ethos. Roca emphasizes fair pricing and strong supplier relationships, aiming to make Madrid a true gastronomy hub in Europe within a few years.
The starter section highlights pickles and natural ceviche oysters. Hot tapas, roast beef croquettes, and foie gras Rougié stand out, along with Thai-inspired roast chicken featuring aromatic sauces, basil, mint, and coconut on a crisp backdrop.
5. A menu shaped by the chef’s mood
Ignazio Deias, the Sardinian chef with clear ideas and abundant experience, reopens Boccondivino eleven years after its closing near Cuzco Square. The fresh phase maintains the goal of showcasing superior Italian cuisine through a pan-Italian menu centered on seasonal produce and slow, home-style cooking. A familiar approach—call it family-style cooking—persists in the kitchen.
The project now presents a spectrum of starters, meat, fish, pasta, and desserts, adjusted to the season and the chef’s mood. Expect handmade sausages, cheeses like Bologna mortadella and 24-month Parmesan, and lighter stews such as traditional caponata. Among highlights, pasta with lobster and meat linguine stands out, reflecting a shift toward both rustic and refined elements. The kitchen emphasizes a calm, homey atmosphere that honors Italian culinary roots.
The menu centers on dishes the chef describes as slow-cooked and honest, featuring Trattoria-style offerings on Trafalgar Street.
6. Neither politicians nor bullfighters: bartenders
In a bold move, Alberto and Francisco Rivera and Candeli opened a new venue on Ponzano, a street known for its vibrant scene since 2015. The aim was a more comfortable space where product, flavor, and seasonality again lead the menu. Riverita, at Ponzano 31, is a relaxed tavern with high tables and a pantry that emphasizes Galician preserves, market fish and seafood, trusted meats, 100% acorn-fed Iberian smoked meats, and produce from Aranjuez orchards.
Casseroles and meats are favorites year-round, including Cordoba-style oxtail, tripe, txangurro with American sauce and flambé, and 100% acorn-fed Iberian game with sweet potato cream and shepherd’s crumbs. The old cow tenderloin is sourced from Asturias, while the steak tartare is carved by hand. For Christmas, O’Grove spider crabs shine. Guests should leave room for homemade desserts.