The story
BANCAL sits in a townhouse on Calle Serrano, at the heart of Madrid’s financial district. Its name references the ancient agricultural terraces that served as shelter for shepherds—a fitting metaphor for a restaurant that aims to be a refuge for honest, environmentally conscious gastronomy. The restaurant’s own urban garden supplies fresh, seasonal ingredients, and fire is the guiding force in the kitchen.
Chef Miguel F. Vidal, a native of A Coruña, trained at the CSHG hospitality school and worked in high-end restaurants in Spain and abroad. He brings both tradition and rebellion to BANCAL’s cooking: “We are traditional, we love to stew slowly, but we are also restless, nonconformist, constantly evolving.” His team is young and supported by students from Mom Culinary, keeping the kitchen in a state of perpetual learning.
The cuisine is contemporary and unfettered. The tasting menu (€97, served to the whole table) opens with courgette from the garden, herb oil, Greek yoghurt and miso, then moves through clam with dashi beurre blanc, spider crab, squid from the Ría filled with its own innards and grilled broad beans, hake in a Thai-style caldeirada, “Manuel-style” sole, and angus presa with Mencía jus, mushroom and egg yolk. Desserts bring a strawberry-rhubarb freshness and a chocolate coulant. Sourdough bread, Castillo de Canena olive oil and Calaveruela sheep butter are included.
BANCAL earned a Michelin Recommended distinction in the 2026 guide, a recognition of its commitment to product and technique. The restaurant’s philosophy—free, ingredient-driven, and anchored by fire—makes it a compelling stop for anyone seeking contemporary Spanish cooking that stays true to the land.
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