The story
EMi is the Madrid homecoming of chef Rubén, a project years in the making. After a decade cooking in the world's most demanding kitchens—from Noma and Geranium to Atomix in New York—he has returned to open a space that is entirely his own. The restaurant opened in 2025 and was quickly recognized with a Michelin star in the 2026 guide, along with the La Liste award for Best International New Opening 2026.
The cooking at EMi is defined as a crossroads of cultures, techniques, and philosophies. It is inspired by the principles of New Nordic cuisine—seasonality, respect for the environment, purity of flavor—while integrating Japanese and Korean techniques. The result is a deeply personal expression of the chef's journey from his small hometown of Reina (Badajoz) through Tokyo, Copenhagen, and New York.
The space itself is designed for connection. On the ground floor, a counter seats twelve guests directly in front of the open kitchen, where the dialogue between the dining room and the pass happens naturally. A private dining room for four offers a more intimate view of the action. Upstairs, the unseen work of fermentation and development takes place.
A single tasting menu of around fourteen courses guides the evening, moving from snacks through a sequence of cold and hot dishes to a pre-dessert, dessert, and petit fours.
The wine list and pairing program are overseen by Miguel Ángel Millán, one of Spain's most decorated sommeliers. A former head sommelier at DiverXO and winner of the 2023 50 Best Beronia World's Best Sommelier Award, Millán has built a cellar that moves beyond the predictable. Three pairing options are offered—Lirios, Nubes, and Estratosfera—designed to surprise, complement, and open new possibilities with each course.
Recognition
Ambience
Details
Location
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