Paco Roncero

The story

Paco Roncero Restaurante – Two Michelin Stars in Madrid, Spain

A Madrid Home for Three Decades

On Calle Alcalá, Paco Roncero Restaurante looks out over the city that has inspired its chef for more than thirty years. What began in 1990 as La Terraza del Casino has evolved into something far greater: the living reflection of a chef who has made Madrid his muse. Since the year 2000, Paco Roncero has directed this house—his refuge, his workshop, his playground. In 2019, the restaurant was renamed to match the natural evolution of the relationship between the chef and Minor Hotels Europe & Americas.

The restaurant holds 2 Michelin Stars, 3 Repsol Suns, and a place in the prestigious 50 Best Discovery guide. Chef Roncero himself is one of only ninety-seven cooks worldwide to hold three knives in The Best Chef Awards.

A Dialogue Between Past and Present

The interior, designed by Jaime Hayon, and the outdoor terrace by Julio Guixeres, create a modern and cosmopolitan atmosphere. But the true character of the place is found on the plate. At a moment of creative maturity, Paco Roncero proposes a cuisine that, like Madrid, is a dialogue between past and present. He plays with roots and memories, but also with the new ideas and accents of a vibrant city. As the chef puts it: “This menu is born from experimenting with everything Madrid has put in me: its timeless flavors, its changing energy, its unique way of looking at life.”

The cuisine fuses Spanish gastronomic tradition with the most innovative international currents, always starting from Madrid. Three tasting menus guide the guest through this personal vision: the extensive Menú Gran Madrid (25 elaborations), the deep Menú Madrid, Madrid, Madrid (23 elaborations), and the more concise Menú Esencia (15 elaborations), available on weekdays and evenings. Wine pairings, curated by head sommelier María José Huertas, evolve with the seasons.

Standout Dishes

Images from the menu hint at the kitchen’s signature style: an airy truffle pizza, a thousand-year-old olive reinterpreted, miso-marinated salmon, a cod brandade with a lemon-pie twist, garlic shrimp, a frozen Parmesan cheese cut, steak tartare with smoked caviar, a garden plate, bluefin tuna belly, white almond cream, sole with black butter, oxtail Wellington, and a corn dish. Each is a reflection of the chef’s trajectory and of Madrid itself—castizo and cosmopolitan, vibrant and dual.

Welcome to Paco Roncero Restaurante.