$$$$, Contemporary, Chamartin
Fodor's Review:
Juan Pablo Felipe has converted what was once a venue for traditional Cantabrian cuisine into a temple of sophistication. The soothing pastel tones, indirect colored lighting, and minimalist atmosphere evoke comfort and style. The open kitchen gives you a view of the master chef at work. The dishes and the sampler menu change constantly to reflect the chef's innovative style. The seasonal highlights include the chef's unique gazpacho (a transparent golden gelatin obtained from a mix of tomato water, olive oil, and vinegar, with cumin bread, pepper, and ham on top), an exceptionally creamy mushroom risotto, and savory red tuna dishes.
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