Located in the distinguished Chamartín area, a stone's throw from the Sorolla museum, is Lúa, a refined restaurant serving signature cuisine, run by chef Manuel Domínguez, holder of a Michelin star and two Repsol suns.

The chef prepares a tasting menu that varies with the natural rhythms of the seasons and the market. A sure bet on traditional food that has sought inspiration in the recipes of our mothers and grandmothers, updating them with his signature cutting-edge cooking. You can choose between the Menú Lúa, the Menú Lúa Chea (which includes pairing with wine) or any dish on the à-la-carte menu. Cutting-edge cuisine with varied, balanced dishes to adapt traditional cooking to today's 21st-century tastes.

If you fancy the flavour and tradition of northern Spain, we recommend Sidrería Teitu, an authentic Asturian cider house just a stone's throw from the Paseo de la Castellana. A distinctively picturesque restaurant serving local cider, tapas, solid grilled meat and fish dishes and of course traditional Asturian fabada, its star dish.

A classic restaurant that treats its raw materials with loving care. It has a charcoal grill used to cook top-quality meats from cattle in the valleys of Somiedo, and serves an extensive classic-style menu including a range of entrées, octopus, stews, rice dishes, grilled fish and a selection of grilled meats, among other things. Sidrería Teitu is without a doubt the authentic flavour of northern Spain. 

Classic flavours are reinvented in a luxury restaurant: Michalin-starred Clos Madrid. Located in the financial heart of the capital in the Azca neighbourhood, Marcos Granda, sommelier and head waiter, runs this smart modern restaurant. Intimate premises with an original format. First Granda gives instructions to his team in the kitchen and then he takes charge of the outstanding service in the dining room.

Clos offers a tasting menu, an à-la-carte menu and the famous Clósicos set meal (available at lunchtime only). All these have the option of wine pairing. As an outstanding sommelier, he offers a selection of wines from small producers, paying tribute to the passion with which they are made, to the terroir, climate and vineyards of each area, in a homage to the hard work, love and tenacity of each winemaker. A restaurant whose secret is its raw materials, one that does all it can to respect the produce and taste in wine, making this a genuinely exciting gastronomic experience.