Ilunion Alcalá Norte

(Temporarily closed). It is hard to find a better restaurant than this for La Mancha cuisine in the Spanish capital, where the self-styled “cocina de monte bajo” (which literally means “scrubland cuisine”) is shown due respect and transformed into a gourmet experience. Located in the heart of the city’s Salamanca district, it offers different dining options, ranging from tapas and “raciones” (the Iberian ham croquettes are an absolute must) at the bar to more gastronomic fare in the dining room in the semi-basement. The kitchen shows great character, bringing the flavours of La Mancha to the S

This restaurant in the heart of the city’s Goya district is the next step in the career of chef Álex Marugán, whose previous, somewhat more modest experience was in the nearby Mercado Torrijos. In this contemporary bistro-style eatery, he concentrates on contemporary cooking that incorporates an array of Latin American touches (especially from Mexico and Peru) to add distinct flavour to his dishes, which are interesting and highly delicate. The à la carte comes in two parts: “Los de siempre”, featuring his iconic recipes such as “Torrezno” (a fried bacon snack) and the “ossobuco pibil taco”; a

This is indeed the same premises where chef Javier Estévez first opened what was to become the highly successful La Tasquería (the latter is now located in Calle Modesto Lafuente). It has retained the same look and bistro feel with a small kitchen overlooking the dining room, and offers guests cooking that is similar to that of the original La Tasquería but with a more informal menu of popular dishes. Of course, you’ll find tapas, raciones and dishes that feature its trademark offal (casquería in Spanish), plus a whole host of other non-related dishes. Don’t miss out on classics such as the tr

A contemporary-style restaurant with modern touches which stands out for its cuisine, which is based on market-fresh produce and wild game, in particular. Although the chef is not a hunter himself, he pays careful attention to the hunting seasons and works around these in his choice of products. The restaurant boasts an attractive bar that surrounds the open-view kitchen, where guests can watch the chefs at work, plus an attractively appointed dining room. Culinary options here are showcased on a tempting à la carte with a choice of medias raciones, and a tasting menu.

A bright, spacious and attractive restaurant with an industrial decor in which the creative cuisine on offer and its philosophy of solidarity (the restaurant is part of the Fundación Raíces’ “Cooking with a Conscience” project that aims to involve vulnerable young people in working and social environments) have won many admirers. The cuisine on offer here is based around an à la carte and three tasting menus (Ovillo, Madeja and Tirar del Hilo), all of which impress with their extensive choice of mini appetisers. We particularly recommend the tripe with haricot beans, which won the world’s best

One of those restaurants that flies the flag for sustainability, a commitment that is behind its decision to prioritise the recycling of materials and bioconstruction building methods. In this setting occupying one of the legendary concert rooms of the Movida Madrileña movement (the space was previously home to the El Garaje Hermético bar), its natural resources are put to effective commercial use through this socially inclusive project with an honest approach and a desire to help people who have difficulty accessing the jobs market. On the menu here you’ll find contemporary dishes prepared us

This restaurant occupying a former workshop boasts a unique layout that includes access via a corridor lined by bookcases of cookery books, a bright and spacious dining room featuring a host of designer detail, and two kitchens (one a striking open kitchen in the centre of the room, and a second enclosed space that is still visible to diners). The cuisine here bears the strong hallmark of experienced celebrity chef Alberto Chicote, whose constantly evolving contemporary cuisine, showcased on three menus (Fiesta, Festival and Homenaje), is based around Spanish ingredients and fusion dishes with