THE MADRID-BORN CHEF PRESENTS A NEW PROPOSAL THAT CAPTURES THE ESSENCE OF HIS HOMETOWN
A TASTING MENU THAT BLENDS TECHNIQUE, TRADITION, AND INNOVATION, TO REDISCOVER MADRID FROM A NEW PERSPECTIVE
Some cities are lived, others are remembered, and some—like Madrid—stay with you forever. For Paco Roncero, his hometown is not simply a place, but a constant source of inspiration. Today, that intimate and personal relationship takes shape in a new tasting menu that transforms its streets, bars, flavours, and energy into a contemporary culinary narrative of its own. Paco Roncero Restaurante presents a menu of particular significance for this spring.
Over nearly 35 years leading the culinary offering at the Real Casino de Madrid, operated by NH Collection Hotels & Resorts and heading Paco Roncero Restaurante—formerly La Terraza del Casino until 2019—many influences have shaped his cuisine. Travels around the world, avant-garde techniques, iconic dishes from throughout his career… and, consistently, nods to Madrid: its bars, its recipes and its traditions. Everything has its moment, and this time inspiration comes from what is closest to him: his surroundings, what defines him, his city.
The name could only be one: Madrid, Madrid, Madrid. A proposal that invites guests into Paco Roncero’s most personal perspective. A menu born from closely observing the city where he was born and where he has experienced some of the most important moments of both his personal and professional life. A city that beats with intensity, constantly changing without ever losing its identity. Madrid inspires, and Paco Roncero translates that inspiration into flavours, textures, and sensations.
Paco has been developing the concept of Madrid, Madrid, Madrid for more than two years. During this time, he has shared glimpses of the project at national and international congresses and forums, where he presented the video The power of gaze(El poder de la mirada), which captures the essence of this intense creative process. He has also gradually introduced elements of the story at the restaurant through dishes progressively added to the menu and through the 3D-printed tableware he designs himself. Now, the work is complete.
“This menu is a reflective and honest look at Madrid—not only as a city, but as the setting for everything I have lived and learned. It is born from my personal story within its streets, from the flavours that shaped me, and from the vibrant energy that defines it today”. Paco Roncero has grown between tradition and change, and his cuisine is a synthesis of both worlds. He respects his roots—the customs, the familiar flavours, the mentors who taught him the craft, such as Benjamín Urdiain—while also listening to the pulse of contemporary Madrid: a city that constantly transforms, blends cultures and reinvents itself.
For Paco, the starting point is always the finest ingredients. Each season, he selects what nature offers at its peak, while also embracing versatile ingredients that, because of their uniqueness, find their place throughout the year.
The new menu begins with a sequence of bites designed to awaken the palate and connect with memory. Snacks take centre stage: creations of remarkable technical precision and flawless execution. Among them, the standout Aerial Truffle Tart pays tribute to pizza as a symbol of hospitality and cultural fusion.
Next come some of Roncero’s most iconic dishes, now considered classics of the house: Foie gras “Filipino” with white chocolate and Salmon taco marinated in miso cream, reflecting the strength of a cuisine in constant evolution.
The menu continues with a sequence dedicated to Madrid’s bars—an homage to the city’s tapas culture, reinterpreted with elegance and originality. Surprising versions of beloved classics appear, such as Garlic prawns, Cod brandade lemon pie, Madrid-style red mullet and Scallop tartlet with coral seasoning.
In dishes like White asparagus yolks with corn or Perrechico mushrooms and elderflower or Old cow steak tartare with smoked caviar, the best seasonal ingredients are prepared with care and precision, demonstrating technique always at the service of the product.
As is customary in Paco’s cuisine, olive oil plays a central role in this new menu. One of Roncero’s signature ingredients, it appears in the opening Millenary olive tree course, where guests taste three varieties of extra virgin olive oil, and in the bread service, accompanied by Butter made from olive oil—a technical and emotional tribute to one of the chef’s greatest passions.
Halfway through the journey, several dishes transform memory into innovation. From a modern and regional viewpoint, the iconic Vegetable patch, the Bluefin tuna belly with anchovy, caviar and tomato tartare, and the Almond Blancmange with eggplant and rosacea. Then, the Scarlet shrimp salpicón, the Turbot with Codium pil pil and razor clams, and the Aerial oxtail Wellington with daikon radish, apple, and redcurrant salad reinterpret culinary memories through a contemporary and local perspective.
In the final section of the menu, the proposal becomes freer and more expressive, with unexpected combinations of flavours and textures—citrus, vegetables, fruit, and black garlic—that surprise without losing balance or coherence. It is a moment to take risks and explore new territories, while still leaving room for reimagined Madrid traditions, such as Roncero’s version of the French Toast with vanilla chantilly cream: a dessert that feels both familiar and unexpected.
Before the end comes a particularly meaningful dessert: Violet, inspired by one of Madrid’s most iconic sweets. Its floral aroma and lilac colour are part of the emotional memory of generations of Madrid citizens. Paco Roncero transforms that memory into one of the most personal desserts of his career, elevating it to a new dimension.
As a final flourish, a collection of chocolates takes guests through Madrid neighbourhood by neighbourhood, transforming into flavour what, for Paco, defines the essence of each one. Small creations reinterpret some of Madrid’s most charismatic districts through nuances, textures and contrasts, extending the journey until the very last bite.
The experience would not be complete without the front-of-house team, led by National Gastronomy Award winner Sara Fort and Ismael Elipe. Their service guides guests throughout the experience, inviting them to interact and become part of it, with moments of true immersive gastronomy in which certain dishes are finished à la minute in the dining room.
Another cornerstone of the restaurant is its wine cellar. With more than 800 references carefully selected by María José Huertas—one of Spain’s leading sommeliers and a long-time collaborator of Roncero for more than two decades—the pairing enhances the culinary narrative of the menu. The selection combines sensitivity, expertise and global openness, with a particular focus on Spanish products, and is complemented by a non-alcoholic pairing option created with the same precision and creativity to respond to a growing demand among diners.
Paco Roncero is one of the great figures of contemporary Spanish cuisine and a source of inspiration for new generations. His restless spirit defines a career marked by curiosity and constant exploration. He understands innovation not as a trend, but as an attitude, naturally incorporating disciplines such as technology, photography and 3D design into his creative universe.
For several years, 3D technology has been part of the restaurant’s daily operations, improving processes and increasing efficiency. “We design our own moulds adapted to each dish, which gives us a level of creative freedom that would have been unthinkable just a few years ago and allows us to refine every step of service without sacrificing precision or quality.”
In this same spirit of evolution, the next step he is already working on is developing his own filaments using recycled plastic bottles from the restaurant, with the goal of integrating them into the creation of new pieces.
For Paco, exclusivity is not simply about luxury. In his workshop (Paco Roncero Taller), his team designs and produces bespoke serving pieces and tableware that are essential to the restaurant’s language. Unique creations found nowhere else, they help reinforce the story behind each menu while progressively incorporating these new materials developed through a logic of circular economy and sustainability.
With two Michelin Guide stars and three Guía Repsol suns, Paco Roncero Restaurante is a space where avant-garde and tradition coexist. Located within the historic building Real Casino de Madrid, operated by NH Collection Hotels & Resorts, the restaurant combines contemporary gastronomy with a setting full of character. The interior design by Jaime Hayon and the terrace designed by Julio Guixeres create an atmosphere designed to let guests fully immerse themselves in the experience.
“This menu is designed both for Madrid citizens and for those visiting the city for the first time. I want guests, when they sit at our table, to feel as though they are discovering Madrid through their palate. I want them to experience its character, diversity, and authenticity—and at the same time get to know me a little better,” says Roncero.
For those wishing to delve even deeper into this universe, the restaurant also offers the Gran Madrid experience, an extended journey that expands the narrative of Madrid, Madrid, Madrid through a broader selection of courses.
Very soon, with the arrival of warmer weather, the terrace will reopen, allowing guests to enjoy these new menus from above, with one of the most privileged views of the city. Reservations can be made at www.pacoroncerorestaurante.com.
With Madrid, Madrid, Madrid, Paco Roncero signs a true declaration of love to his city. A menu to be savoured, remembered and lived—an invitation to rediscover Madrid through the palate, through the vision of one of its greatest culinary ambassadors.