Os melhores restraurantes em Madrid

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The best dishes were genuinely thrilling, and this is clearly a chef with enormous drive and talent. It thoroughly deserves its third Michelin star.

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First of all, the restaurant offers a tour starting at the wine cellar, where the guest can taste a drink and snacks, then you will continue in the kitchen where you will taste other selected snacks, and finally you...

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The legacy of a vast culinary world like the Mexican is superbly represented at this downtown restaurant, which is beloved by lovers of this style of cuisine.

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Ox stroganoff with noodles and a Pommery mustard sauce, pork chops with sauerkraut, and baumkuchen (a chocolate-covered fruit-and-cake dessert) reflect the restaurant's Germanic roots.

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Amazing flavours of the countryside.

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Provides a solid menu with a suggestive tapas section.

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StreetXO smells like Hanoi, noise, smoke, music, disposable materials. Stand eating, rustic, brutal.

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The menu changes every season, but there are recipes that are kept all the year round: the cream of spinach, the seaweed gazpacho, the moussaka and a tiramisú with pure cocoa of Peru.

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An example of modern technique where the effect actually added an effective flavour balance rather than just being clever.

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Paco Roncero is a creative, innovative and very technical cook, who never neglects the product.

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Dantxari is from its opening fifteen years ago one of the references of the basque cuisine in Madrid.

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Peruvian cuisine showing myriad influences, such as butterfish in a spice crust and Asia-Peru tiradito.

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Rank haute cuisine, sumptuous and well supported (outstanding winery, striking supply of cheese, cared breads, impeccable service).

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Botín turns out great roasts, including that old Spanish favourite, 'cochinillo' (suckling pig). The 'cordero' (lamb) is also superb, as are the house-named 'almejas' (clams).

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The menu is as frenchified as ever, although there's also a very refined 'cocido' stew, good game and 'callos' (tripe), in addition to an excellent, if pricey, wine list.