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Chef Javi Estévez, who revolutionised Madrid’s culinary scene by elevating humble offal to the realms of haute-cuisine, has added to his career path with this new restaurant which, for many years was the setting for Los Galetos de Tijuca, a Brazilian eatery very popular for its small barbecued chicken (galetos). Now, following a complete overall, it offers guests enhanced space and comfort and a new direction while remaining faithful to an idea that is part of its DNA – in their own words: “we are specialists in cooking offal, but we do other things as well.” The dining experience here is based around three tasting menus (M, Memoria 2015/2023 and The Menu), the aim of which is to recapture the city’s “offal culture” while reinterpreting it with contemporary concepts and techniques. This concept sees the kitchen working with offal such as brain, trotters, tripe, combs, and the famous fried and confit head of suckling pig, one of its most popular dishes, and one that we all share on our social media feeds!