Madrid boasts excellent hotels and restaurants, but for this post we chose to follow the suggestions of our local bulthaup Partner Antonio Galera. Sacha Ormaechea’s restaurant heads the list of Antonio’s favorites. Located at Calle Juan Hurtado de Mendoza, 11, it was founded in 1972 by Sacha’s mother, Mrs. Pitila Mosquera, a marvelous cook and Antonio’s teacher and inspiration.

“The dishes you can choose from are all excellent, and, needless to say, made with seasonal products. Your best bet is to let Sacha suggest some of the choice items from the day’s menu. Even so, I’ll venture to recommend two dishes and one dessert. For starters, try the Cantábrico anchovies on bread rubbed with tomato and olive oil. The secret of these anchovies is their oil: Sacha’s is flavored with avocado. It’s hard to recommend a main course, because there are many I really love, but I’ll go for a skate au beurre noir. The ingredients are butter, capers, and a touch of tarragon. And for dessert, an apple pie with a paper-thin crust that’s light and bursting with flavor. Sacha also has an excellent wine list.”

If you’ve stopped at Sacha’s for lunch and spend the afternoon shopping, strolling, or in business meetings, and wonder where to go for dinner, Antonio Galera has the answer: “La Manduca de Azagra, at Calle Sagasta, 14. Juan Miguel Sola and his family offer the best vegetables you can eat in Madrid. The atmosphere created by the well-known Navarran architect Francisco “Patxi” Mangado has succeeded in becoming as conducive to appreciating fine food as to enjoying good company and stimulating conversation. You often run into people from literature, design, and architecture circles among his guests.”

A must: the “crystal peppers.” As Antonio tells us, “I once heard Juan Miguel explain how in Azagra, his hometown, they continue to make these char-grilled peppers in a totally artisanal way. They grill them, peel them by hand, and then slice them into strips. When you pop one in your mouth, it hardly matters how they got that strange name. I’ve tasted few things as delicate and flavorful as these,” adds Antonio Galera.

The vegetables are shipped in daily from the family farm in Azagra. Juan Miguel’s uncles, from a family of farmers, continue to work the land and supply the restaurant with its produce. Their motto is “Not a lot of everything, but a bit of the best.” And so, day after day, Azagra comes to Madrid.

Antonio Galera, owner of the bulthaup showroom in Madrid.

“As the main course, we could order some baby lamb chops with borage, a typical vegetable of Navarre,” he suggests. “For dessert, maybe a couple of cheeses, some Idiazábal and some Roncal. And not too much wine. We want to still be up for a cocktail when we get back to the hotel.”

Our bulthaup Partner’s favorite hotel in Madrid is “the Urban, because it has so much to offer. It’s located at Carrera de San Jerónimo, 34, in the midst of the so-called Art Triangle made up by the Prado, the Thyssen Bornemisza, and the Reina Sofía Museum, and it has managed to stand out above the other 5-star hotels.”

The Urban is the most innovative hotel in the city, a striking presence made of steel and glass. Its interior features a stark contrast between a minimalist high-tech backdrop and a valuable collection of Eastern and African art: totems, reliefs, statuettes, and more. It is hardly a surprise that the owner, Jordi Clos, is a renowned Egyptologist.

“On summer nights, the outdoor café becomes one of the places to be if you want to chat and have one of their famous Daiquiris with an appetizer. Want something super special? Try the Hemingway. The ingredients–rum, pineapple and grapefruit juice, with a touch of maraschino–comes with an oyster appetizer. Besides, if it’s one of those hot Madrid nights, you can cool off by the poolside,” points out Antonio Galera.

Eva Celada was responsible for completing this post.

We appreciate the support offered by Antonio Galera, our bulthaup Partner in Madrid.