The story
At Bichopalo in Madrid, the kitchen and dining room are in the hands of brothers Daniel and Guillermo Pozuelo. Daniel, the chef, spent his childhood watching his grandmother cook daily, a spark that eventually led him to professional kitchens. His career includes stints at revered restaurants such as Paco Roncero, Arzak, and DStage, but his real education, he says, comes from his endless travels across the globe, absorbing the culinary traditions of each continent. His brother Guillermo manages the front of house and curates the liquid side of the experience, selecting original wine references that move beyond the conventional.
The kitchen at Bichopalo is defined by a simple philosophy: “de aquí y de allí” — from here and from there. This Asian fusion cuisine draws on traditional home cooking, but with modern preparations and a constant interplay between Asian techniques and Mediterranean products. Every dish is made with care and respect for the ingredient. The result is a menu that feels both grounded and adventurous.
To experience this, guests choose between two tasting menus: a short menu of six courses and a longer one of eleven. There are also off-menu items that change with the market and season. The restaurant’s approach has earned it a Michelin Recommended distinction, a recognition that speaks to the consistency and ambition of the brothers’ project.
Located on Calle de Cristóbal Bordiú, 39, in the heart of Madrid, Bichopalo offers a setting that mirrors its cooking: warm, personal, and without pretension. The restaurant is open for dinner from Tuesday to Saturday, with both lunch and evening service. It also accommodates private parties and dietary needs, provided advance notice is given. Whether you come for the short menu or the full eleven-course journey, the Pozuelo brothers aim to send you home well-fed — and happy.
Recognition
Ambience
Details
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