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Umiko

Umiko is know for its careful and vibrant array of nigiris. Juan Alcaide prepares usuzukuri with the fish of the day (Galician, sustainable and killed with the ike jime technique), while Pablo Álvaro selects the rice (they make two different kinds) for the scallops. The two chefs also share extra-curricular interests as well, both are tattoo artists and have a passion for champagne (their wine list will knock you out), but since they started out together they've been sharing tasks, garnering them well-deserved success and praise.

Lúa

Manuel Domínguez and Pedro Espinosa work together on a cuisine that places the focus on creativity and updating tradition. Substance and form come together at this restaurant with two floors. The tasting menu (with or without wine pairing) is a good way to get an introduction to their work.

La Terraza del Casino

The very staid environs of this gentlemen's club dining room (wear a tie) provide the unlikely setting for a restaurant inspired and originally overseen by iconic chef Ferran Adrià and now run by one of his most illustrious disciples, Paco Roncero. It can boast of three Repsol suns and two Michelin stars. What more can we say?