The toughest and most exciting table in the city, where chef David Muñoz channels his early experiences at restaurants like Nobu and Hakkasan into an haute Spanish experience.
The owners of Sudestada (Estanis Carenzo y Pablo Giudice) doing chifa cuisine, the term given to Chinese-influenced Peruvian food.
The team behind the Michelin-starred Kabuki restaurants have opened Kotobuki 85, a more gently priced adaptation of their Japanese fusion brand with a slight party atmosphere.
Like Diverxo, El Club Allard received its second Michelin star last year but offers a a more Spanish and classically luxurious foundation in the service of a youthful, inventive, and playful cuisine.
The well-liked tavern Laredo has moved to a new, modern location, where you can still get straightforward Spanish cooking with the occasional twist.
The restaurant Sula has been totally overhauled: now in place are two front-of-house pros who most recently worked at Piñera and Balzac, and a chef who cut his teeth under Martín Berasategui.
They say they do "fusion," but really it's just delicious food that nods to Madrid, the rest of Europe, and a bit of Asia.
Sergi Arola, whose eponymous Madrid restaurant holds two Michelin stars, opened this "gastrobar" last year with the help of brilliant barman Diego Cabrera. Eat upstairs, drink downstairs.
The original Sudestada is located in Buenos Aires, but the Madrid outpost's authentic takes on Thai and Vietnamese food are equally as brilliant.
Kiko Zeballa, who for years worked at Astrid & Gaston, does traditional Peruvian food with exacting technique and a few modern touches in an upscale Salamanca dining room.
This self-described "restaurante-pisqueria" is the busiest of the new Peruvian spots, thanks in great part to its casual vibe and good pricing. On Wednesdays, go for the Chinese-Peruvian dinner.
Fat sardines, lightly briny and swimming in concentric circles of tomato concassé and bright green olive oil.
This is not innovative food, just traditional tapas made modern by the quality of their ingredients and the light hand brought to their preparations.
