The 84 Rooms Guide to Eating in Madrid Right Now
Madrid has become one of Europe’s most complete dining cities by drawing freely from the rest of Spain and beyond. Galicia, Andalucía, Valencia and Catalonia all feed into the capital, but the connection with San Sebastián and the wider Basque Country is especially strong. Many of Madrid’s leading chefs have passed through kitchens such as Mugaritz and Martín Berasategui, while Basque ideas around seafood, grilling and product can be seen everywhere from kokotxas and pil-pil to txangurro and carefully sourced fish.
September 8, 2026
Food, GuidesThe other major influence comes from across the Atlantic. Argentine and Uruguayan parrillas are firmly part of the mainstream, Mexican cooking has moved far beyond its former casual associations, and Peru’s criollo, chifa and nikkei traditions appear across different levels of dining. Madrid now moves naturally between tortilla in a century-old taberna, natural wine in Usera, Argentine beef in
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