OSA

Although located a little away from the heart of the city, this small chalet on the banks of the Manzanares has everything it needs to win over its guests, including an open kitchen at the entrance, small inter-connecting dining rooms, and a wine cellar and chillout lounge upstairs. Via dishes such as Red Mullet Amazake, Sumiyaki Eel, Koshihikari Rice, Button Mushroom... Chef Jorge Muñoz proves that his time working at leading restaurants such as Mugaritz has been well spent. This modern proposal, never shying away from incorporating some details from international cuisine, is subject to a short set menu (osa, from Tuesday to Thursday) and two more tasting menus (OSA and XL). What might appear to be simple touches at first actually bring out the full flavours of its top-notch seasonal ingredients through smoking and maturing techniques, precise cooking methods and dishes featuring an explosion of flavours. The raw ingredients used in the dishes are also brought to your table, with explanations of their provenance and how they are cooked.