Diego Santa Rosa, a Mexican chef trained at the Luis Irizar school, had a clear reference in mind: the bistros of New York’s Tribeca neighbourhood, where classic European cuisine is served in a relaxed and unpretentious way. We worked on the opening of his project on Marqués del Duero, next to Cibeles, with chef Pepe Catà, who previously worked at Miramar and The Jane, leading the kitchen.

The menu brings back dishes that were not easy to find in Madrid: croque monsieur, sole meunière or steak tartare chopped to order. Timeless recipes executed with precision, designed for sharing and finished tableside. Néstor Marcos’s interior design, spread over two floors with a bar, completes the concept.