The Best Fine Dining Restaurants in Madrid

DiverXO in Madrid delivers a bold dining experience where Spanish traditions blend with influences from around the world. Chef David Muñoz pushes creative limits, offering surprises in every course. It’s a striking option if you’re looking for something genuinely different and memorable.

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Vaughan Mabee

Chef

A creative rollercoaster inside the mind of my friend and incredible chef Dabiz Munoz. An incredible journey of flavours of Spain mixed with flavours of Dabizs travels. You have to eat here if you like a journey with some added wizardry and fusions of cultures. Dabiz you crazy man you rock mate!

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Arima Basque Gastronomy is a relaxed spot in Madrid that merges traditional Basque cooking with a modern twist. The menu is small but focuses on fresh, top-quality ingredients, reflecting the spirit of the Basque region in every bite. It’s a friendly place where you can experience authentic flavors in an unpretentious setting.

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David J Constable

Writer & Underwear Model

Chic modern variation on a traditional Basque tavern San Sebastián native Nagore Izazuegi heads this small establishment in Calle Ponzano, which features a typical bar where customers can enjoy pintxos, the Basque country’s take on tapas. The menu is small but the flavours big, with a tiny and visable kitchen where chefs cook up dishes like Stilton cheese croquettes or rib steak and stewed cheek. The black pudding talo (kind of like a tortilla) is really something very special. The average price per dish is between €12-€16, so pretty reasonable for the quality.

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Restaurante Desde 1911 in Madrid has grown from a family of fish merchants, offering fresh catches that arrive daily from local coasts. Its bright, Nordic-inspired space features a central patio for a relaxed dining experience. The menu changes regularly, reflecting whatever the sea provides that day, ensuring a focus on quality and simplicity.

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Tristin Farmer

Chef

Incredible seafood & sharp service Dined as a large group of chef friends and had an excellent lunch. Chef Diego cooked for us, the best possible fish and shellfish, with simple yet complex flavour profiles. Very sharp service, tableside interaction & very hospitable. Great history of the restaurant and fishmongers.

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RavioXO in Madrid is a casual sister restaurant from chef Dabiz Muñoz, known for blending Spanish and Asian influences in imaginative ways. Each dish is shaped by careful techniques and a playful approach, creating a lively dining experience. The relaxed setting invites you to explore new flavors without the formality of a fine-dining setting.

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Jhonatan Cano

Restaurateur

The temple of dumplings & doughs. David Muñoz does it again by creating a truly unique concept where he honors the time consuming labor of love of the world of doughs and dumplings in all forms. Every bite is a rollercoaster of flavors.

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Saddle Madrid has earned a Michelin star for blending classic cooking with modern touches in a refined setting. Many courses are finished right at the table, adding a personal touch to the overall experience. Guests often highlight the attentive service and the focus on top-quality, seasonal ingredients.

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Margherita Bentivogli

Foodie

A perfect fusion of Classic and modern cuisine in Madrid where the most of the courses are finished at the table A fusion between classic (with strong French influences, even in the equipment) and modern cuisine with a beautiful and perfect service in the dining room where most of the courses are finished and composed on the cart in front of the client, the chef's creations at the Saddle Madrid pamper sight and palate and bring joy to the table. Congratulations to the Sommelier for the excellent pairing: I was fascinated by the Spanish white 'El Rocallis' fragrant and aromatic of Can Rafols dels Caus

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Coque is a family-run spot in the heart of Madrid, built on generations of dedication and service. It welcomes guests into four distinct areas, including a memorable wine cellar that reflects the Sandoval family’s passion for hospitality. The combination of tradition and modern touches makes it a comfortable place to enjoy carefully prepared meals without feeling rushed or overwhelmed.

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João Sá

Chef

A journey into Madrid's gastronomy and history. And a beautiful wine cellar. A wonderful tour through the restaurant with snacks to remember. Mario Sandoval's food is a journey into Madrid's gastronomy and history. Great staff, service and wine list.

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Smoked Room Madrid is a small, open-fire cooking spot that quickly earned two Michelin stars. Diners can sit at a stylish counter and watch the chefs work in an intimate, low-lit setting. The blend of Japanese-inspired techniques and Spanish flair creates a unique dining experience that focuses on smoked flavors without feeling overdone.

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David P. Leja

@thegastrojourney

The tasting menu is served at a counter where the fire is the connecting thread of all dishes. This restaurant was awarded from 0 directly to two Michelin stars in 2022 and has been on our bucket list for a while. First of all, the space is very cool, the dark lighting and deco give this place a very interesting atmosphere and this together with the very good service make it already a very enjoyable night. Now focusing on the menu, some of the dishes (of the 16-course tasting menu) we had that night were the following: * Shrimp from Motril, noisette butter & smoked pepper. * Smoked hamachi, roasted tomato essence & yuzu. * Dashi tomato. * Charbroiled clams in Tosazu beurre blanc & fresh wasabi. * Charcoal baby eels, Vin Jaune velouté & hazelnut praliné. * Smoked risotto with truffle. * Charcoal pumpkin & clementines. * Grilled aubergine, miso chocolate ice cream & melipona honey. Overall we really enjoyed almost all the dishes and especially the first two dishes were really really good in our opinion. This was paired with some great wines suggested by the great Baselga, who is one of the most pleasant, fun and knowledgeable sommeliers we’ve seen in some time, perfect to complete a fantastic evening.

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Bascoat is a newly opened spot in Madrid that embraces Basque heritage through refined cooking with a modern twist. Owned by Nagore and Rodrigo, it has a stylish yet relaxed atmosphere that reflects their background in Basque cuisine. Blending tradition with fresh ideas, it’s a comfortable place to enjoy a balanced take on local flavors.

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Stefania Giordano

Maître-Kensei Restaurant

Newly opened, but with background of the owners Nagore & Rodrigo. Spectacular place that goes back to the Basque origins of cuisine, elegant and with personality. tasty elegant delicate beautiful cuisine. very good service. A great enjoyment.

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Chispa Bistró is a friendly spot in Madrid with an open kitchen and an industrial-style dining area. An Argentinian chef leads a team that draws on flavors from around the world, focusing on tasty, unpretentious cooking. A top Spanish sommelier curates the wine list, rounding out the welcoming bistro experience.

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Peter Atzen

Copenhagen Foodie

Perfect mix of fine dining and bistro. I think they have found the sweet spot of fine dining meets bistro. For me the great thing about this balance is that you get all of the skills of the chef from fine dining in terms of technique and knowledge about how to build flavor but in a relaxed bistro setting. To me the restaurant is all about flavor. There are no pretentious dishes showing off technical skills or super expensive products. What there are a lot of are very delicious dishes. Looking at the menu and as I was eating through it I was thinking what is the identity of the place as it is a bit all over the place with lots of Asian flavors, Spanish as well as New York. At the end of the day I didn’t really care that it was all over the place because what brought it together was the great flavor and that’s why you come as a guest.

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Ebisu by Kobos in Madrid offers an intimate omakase experience rooted in Edo-style sushi. The chef draws on his time in Japan to showcase fresh ingredients and careful technique. Their approach combines Japanese tradition with local produce for a simple yet refined meal.

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David P. Leja

@thegastrojourney

This was our second visit here and we keep our personal opinion that this is the best sushi we know of in Spain. Since our last visit, we’ve had some new stuff, and missed some dishes from our last visit, being the most important one, the ankimo, which was one of the stars of our last visit. The shari has in our opinion improved since the last time, and overall we had another fantastic night here, with great nigiris and another great wine pairing. So, some of the favorites of the night were: * Aji & shyoga nigiri (mackerel & ginger). * Tako (octopus). * Chawanmushi with katsuobushi, dashi and eggs. * Sea bream nigiri with hiroshima salt. * Akaza ebi nigiri (scampi). * Kaziki maguro nigiri. * Mama’s sandwich 2.0 with Oscietra Caviar. * Chu toro (semi-fatty tuna) nigiri. * O-toro and uni (fatty tuna and sea urchin) nigiri. * Unagi (fresh water eel)nigiri. The one thing we liked a little better on our last visit was to end with the Futomaki Endo, as a kind of a dessert, but again, we liked every single dish of this visit. And, this remains our favorite unagi on earth! To end this post, our opinion is that the itamae José, will improve more and more on each visit and has the potential to become one of the best sushiyas in Europe over the years, but let the time talk and just observe over the years.

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Fismuler Madrid focuses on simple cooking that brings out the best in carefully chosen ingredients. The kitchen takes a stripped-back approach, allowing each element to shine. The atmosphere is relaxed and welcoming, making it an inviting place to enjoy a meal in the city.

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David J Constable

Writer & Underwear Model

Simple, to-the-point cooking: showing off first rate produce and ramping up the flavours. A brilliant lunch at Fismuler from chef Patxi Zumarraga. Simple, to-the-point cooking: showing off first rate produce and ramping up the flavours. This is my favourite sort of place, advocating a stripped back simplicity, and pushing ingredients to the fore. There’s a lettuce bud from the restaurant’s garden, crowned with shavings of 24-month Comté; Navarrese white asparagus with champagne cream; Figueres onion soup with ‘cod’s guts & egg yolk; artichoke rice with flamed snails; a San Roman schnitzel with egg & black truffle; pickled wild boar with foie gras & spring vegetables; and the best damn omelette I’ve ever had - with potato, onion, fried green peppers & Carrasco Iberico chorizo.

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Horcher is a historic spot in Madrid that has been around for generations. It attracts both loyal regulars and a younger crowd who appreciate its old-school charm. Its longstanding reputation and welcoming atmosphere keep people coming back.

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Pedro Espinosa

Food writer

Old school service, great game dishes in autumn and winter, a few bottles of Rioja dating back to the fifties and not outrageously priced make this restaurant, opened in Berlin in 1904 and moved to Madrid in 1943, worth the visit.

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OSA is set in a converted villa by the river in Madrid, offering a minimalist setting and an ever-evolving menu that blends classic and modern techniques. The atmosphere is calm and welcoming, with a patio for enjoying a pre-meal drink and an extensive selection of wines. It’s a place where thoughtful details come together for a memorable dining experience.

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David P. Leja

@thegastrojourney

This restaurant has been the opening of the year in Madrid, and likely in all of Spain. For us personally, this is one the best meals we’ve had this year, and goes straight to our list of favorite restaurant in Spain. We already had a mind blowing meal at Picones de Maria back when Jorge Muñoz was working there before opening OSA, so we knew we were probably going to have an even better experience this time, and even more so with Sara Peral (who also worked at Mugaritz like Jorge), but it surpassed any expectations we had. First of all, the place is spectacular, it’s actually a villa converted into a restaurant, where the interior and deco is absolutely stunning, with a little patio to have a welcome drink, and also upstairs, next to the impressive cellar you will find an area to enjoy a glass of champagne before getting seated. Once seated, the service is perfect, good timings, not too serious and not too casual either, making the whole experience just super enjoyable. The wine list is impressive, with a good mix of natural wines and conventional wines to satisfy all types of palates. And the food is just out of this world, super well executed dishes, generally very minimalistic but still innovative and with high cooking techniques, and overall really our kind of style. Some of the dishes we had were the following: * Chocolate, red peppers & cod pil pil. * Red mullet and amazake in tempura. * Anago cooked on its skin. * Wagyu tongue cooked three ways. * Wild boar sando. * Grouper with its pil pil. * Quail in grape leaf “a la royal”. * Blood orange kakigori. * “Cabello de ángel” (pumpkin strands in syrup) and raib yogurt. This were just some dishes of the 21-course long tasting menu, and honestly every single one of them was fantastic, such great flavors and textures. A fantastic experience which we look forward to repeat at least once a year from now on.

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Sala de Despiece 2 in Madrid has a butcher-inspired look with a polished metal bar and a lively, industrial-chic atmosphere. The staff often finishes each meal right in front of you, adding a hands-on element to the experience. It’s a popular spot, so reservations are a good idea.

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Oliver Jansson

Food Enthusiast

Unconventional dining experience at a butcher-themed venue with kitchen interaction and lively vibes. SDD2, or Sala de Despiece 2, challenges the norm with its unconventional restaurant setup. Designed to resemble a butcher’s room, the restaurant boasts a long and narrow space with a polished stainless-steel bar. The industrial-chic setting and lively music offer a perfect prelude to a night on the town. The menu details the origin and weight of the produce used in each dish, adding an enriching layer and transparency to the dining experience. They strongly emphasize interaction, so expect the staff to either complete your next dish in front of you or leave it prepared for your assembly and enjoyment. It’s creative, tasty and fun. It’s a popular spot, so prior reservations are recommended.

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