🔥 10 Best restaurants in Madrid, according to Little Miss Madrid - Naked MadridNaked Madrid

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Madrid has gone gourmet with a vengeance, but the best of the classic tapas bars are still packed to the rafters come dinner time. Begin a visit.


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THE 10 BEST Restaurants in Madrid - Updated June - Tripadvisor
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Eat Up: Our Ultimate Guide to the Best Restaurants in Madrid – Devour Madrid
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With such a huge choice, narrowing down the best places restaurants in Madrid is a tough job. Here's our top places to dine out in Spain's.


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The 38 Essential Madrid Restaurants. Where to find Michelin-starred guacamole, steak tartare, and chocolate-dunked churros in Spain's capital.


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The 38 Essential Madrid Restaurants. Where to find Michelin-starred guacamole, steak tartare, and chocolate-dunked churros in Spain's capital.


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The 38 Essential Madrid Restaurants. Where to find Michelin-starred guacamole, steak tartare, and chocolate-dunked churros in Spain's capital.


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Best restaurants in Madrid. DiverXO · 1. DiverXO. Restaurants Haute cuisine Chamartín.


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Our top recommendations for the best restaurants in Madrid, Spain, with pictures, reviews, and details. Find the best in dining based on location.


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There's no shortage of great eats in Madrid, but nothing beats the best of the best. Here are our top picks for the best restaurants in Madrid!


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La Terraza del Casino.


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There's no shortage of great eats in Madrid, but nothing beats the best of the best. Here are our top picks for the best restaurants in Madrid!


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best restaurants in madrid

The city's food scene is an ever-expanding patchwork quilt of cuisines and cultures waiting to be gobbled up. You're at the whim of chef-owner Norberto Jorge at Casa Benigna—and, trust us, that's a good thing. There are seasonal vegetables a la plancha drizzled with olive oil, nose-to-tail mains—don't miss the crispy lamb sweetbreads—and oven-roasted fish showered with parsley. Madrid's Chinese population tripled between and , and that surge has been a boon to the international food scene; case in point, Casa Lafu. Under the gaze of a gigantic bull head, Barrio Salamanca denizens snack on tapas with toothpicks and toss back sherries and ice-cold half-pints. But don't be fooled: The execution is consistently flawless. For those who travel to eat, there may be no better investment. The menu embodies Madrid's culinary zeitgeist: fresh and international yet traditional at its core. Share via facebook dialog. A selection of cheeses and simple grilled meats rounds out the menu. Share via Pinterest. What to Do in Madrid This Summer. The Asturian northern Spanish fine dining menu reads like a paean to minimalist cooking with seasonal, and often local, ingredients like baby artichokes, white asparagus, pheasant, and milk-fed lamb. Most dishes in the eight-course tasting are vegetable- and seafood-centric; depending on what's in season, you might be treated to delicate peas in Iberian ham broth, king crab dumplings, or oven-roasted John Dory. We hope our editor's picks of Madrid's best restaurants helps you decide where to start. Share via Email. There's cachopo, fried beef cutlets with a molten ham-and-cheese center; chorizo links braised in cider; fresh seafood platters; and—the restaurant's specialty—fabada, Spain's answer to cassoulet enriched with pork belly and smoky blood sausage. Goat cheese and foie gras are optional—and arguably life-changing—add-ons. He glances up occasionally to call out orders to the veteran cooks frying croquettes and flipping tortillas from muscle memory. Don't be fooled by the restaurant's exposed-brick walls and somewhat bland aesthetic: Behind the swinging door, Mario Valles' highly technical kitchen tweezes and froths some of the city's finest alta cocina dishes into existence. Commanding a waitlist longer than most of Madrid's Michelin-starred restaurants—bank on at least three months—Cruz Blanca de Vallecas is a modest tavern on the outskirts of town. It's the stuff culinary dreams are made of. Strike up a conversation with Sacha, the larger-than-life owner, and you might never leave. Expertly purveyed vegetables, meats, and fish are the cornerstone of the varied menu in Chueca, which is printed on oversize paper to resemble a broadsheet. The kitchen averages a day, cracking 2, eggs and frying 1, pounds of potatoes in the process. At first glance, the menu seems simple—early-spring options might include cardoons with salt cod, lamb chops with garlic shoots, or, plainly, lentils. The hushed, well-appointed restaurant lends itself nicely to formal occasions like business dinners and family celebrations. Those timeless stalwarts are still alive and kicking—we're looking at you, Sylkar and Casa Hortensia—but there's a culinary revolution underfoot in Madrid that's turned the traditional criteria squarely on their head. Will be used in accordance with our User Agreement and Privacy Policy. It's a must, as are the ultra-creamy croqueta, flecked with Iberian ham and enlivened by fresh thyme. Whether you opt for the traditional Valencian, brimming with romano beans and succulent rabbit; the arroz negro, briny with fresh squid ink; or some other rice dish, save room for the the caramelized socarrat—Spain's answer to tahdig—stuck to the bottom of the pan. In the split-level dining room, outfitted with pleasing rice paper lamps and velvet chairs, Madrid natives and Chinese expats unite over hot pot dishes cooked tableside in bubbling cauldrons of stock. Try them a la plancha, anointed with nothing more than olive oil and a flick of crunchy salt, or folded into scrambled eggs. His tasting menus, aptly called "canvases," entail Jackson Pollock—style sauce splatters, pluming dry ice towers, and inventive Asian-inflected dishes think: naan orbs covered in truffle shavings and acidulated parmesan that border on art. He and his staff make you feel like you're at an intimate dinner party among friends. The city's most sublime light lunch might be the ensalada de ventresca: peeled tomato, shaved onion, and flaked tuna belly, all sluiced with good olive oil and sherry vinegar. Daily Traveler.{/INSERTKEYS}{/PARAGRAPH} Paella in Madrid is usually gasp a sad, soggy affair—a poor imitation of the saffron-scented, crunchy-bottomed original from the Valencian coast. The market-driven menu spotlights Spain's finest seasonal ingredients such as sweet Tudela artichokes, blistered green piparras, and red tuna from the Murcian coast. Seafood lovers shouldn't miss the cocochas de merluza, pleasingly gelatinous hake cheeks crowned with a runny egg yolk. Get the magazine. The menu reads like a highlight reel of Asturian cuisine. The menu also includes an encyclopedic variety of made-to-order dishes hailing from every corner of China. Related Stories, hidden Related Stories show. A dramatic facelift preserved some Art Deco bones of the original interiors mirrored walls, wooden columns, and curved bar and added high-design fixtures like Gubi chandeliers and Dante folding screens. Recent waves of immigration notably from Latin America, Africa, and China and internationally trained chefs have imbued the local food scene with novel ingredients and cooking techniques. A mycologist's paradise, the restaurant sources prime seasonal mushrooms, from crinkly morels to mustard-yellow chanterelles to toadstool-like amanitas. Share via Twitter. Don't miss house specialties like the decadent faux lasagna layered with uni. From envelope-pushing gastro-meccas to cobwebbed tabernas, Chinese hotpot restaurants to Asturian cider halls, Madrid is an ever-expanding patchwork quilt of cuisines and cultures waiting to be gobbled up. Sacha, a twinkly candlelit bistro blissfully removed from the busy center, is the ultimate date-night spot with dim lighting, white tablecloths, and a comfy bottle-lined dining room. Year-round deliveries from the owner's family farm put the vegetable dishes an echelon above the rest. {PARAGRAPH}{INSERTKEYS}A couple of decades ago, the best restaurants in Madrid were the kind of white-tablecloth institutions that carved whole turbots tableside and decanted back-vintage Riojas with old-world panache. Sate your Sichuan cravings with chili oil wontons before gobbling up some Cantonese-style dim sum or Shanghainese roast duck. You'll feel expensive entering El Paraguas, a low-ceilinged parlor with cushy velvet chairs, ironed white linens, and fresh-cut flowers. Ask local food writers and chefs where to try the city's best wild mushrooms, and they'll invariably point you to El Cisne Azul, an unsuspecting hole-in-the-wall in Chueca. You may think you know pisto, Spain's answer to ratatouille served in taverns across central Spain, but you've never had it like this, crowned with a perky orange yolk and confettied with fried egg white "dust. One bite of the still-warm omelet—a holy trinity of oil-poached potatoes, caramelized onions, and oozy egg—and you'll understand why the dish is in such high demand. The tomato tasting, with four tomato types and four olive oils, is an experiment we can get behind; follow it with a grilled organic steak from Cantabria or a bowl of country-style rice "with a little bit of everything. Hidden up six flights of stairs in an unremarkable apartment building, Casa Hortensia teleports you to the cider houses of Asturias, the misty northern region on the Cantabrian coast that Anthony Bourdain called the most "extraordinary place" he'd ever visited.