Restaurante Bancal menu overview Madrid Spain 2025 culinary delights Serrano Chamartín district gourmet fusion cuisine fine dining experience seasonal flavors signature dishes exquisite presentations rich textures memorable meals hospitality excellence modern gastronomy culinary artistry contemporary techniques local ingredients renowned chefs destination foodie travelers epicurean adventures intimate setting refined atmosphere sophisticated palate artistry passion innovation exceptional quality meticulous attention detail outstanding service innovative pairings wine cocktails desserts starters mains specials drinks vibrant taste sensations creative combinations culinary excellence unique gastronomic journey memorable dining experiences explore menu highlights indulge epicurean delights savor every bite discover new favorites signature dishes highlights menu 2025 seasonal inspirations highest quality ingredients expert craftsmanship exceptional flavor profiles artistic plating culinary masterpieces dining experience beyond expectations enchanting ambiance welcoming professional staff culinary journey culinary art food and drink menu showcase gourmet offerings fresh seasonal produce and premium meats seafood innovative cooking techniques exquisite desserts and thoughtfully curated drinks menu perfect for food enthusiasts and discerning diners alike experience the best of Madrid fine dining scene at Restaurante Bancal exquisite culinary creations delightful atmosphere exceptional hospitality awaits you explore starters mains desserts drinks and specials crafted to enchant your senses and elevate your dining experience welcome to a world of exceptional taste and gastronomic artistry at Restaurante Bancal Madrid Spain inspirational culinary delights await your discovery.

Starters at Restaurante Bancal Madrid Chamartín district 2025 menu highlights fresh oysters croquetas signature Iberian ham rich flavors innovative tapas gourmet bites perfect introduction to culinary journey elegant presentations creative seasonally inspired ingredients exquisite textures harmonious taste combinations.

Begin your gastronomic adventure with the Ostra a la brasa con escabeche de codorniz, a grilled oyster paired with a delicate quail escabeche that bursts with umami and subtle acidity. Savor the classic Croqueta de jamón ibérico Alta Expresión Covap, a creamy croquette filled with premium Iberian ham, showcasing traditional Spanish flavors with a refined twist. For a savory sensation, try the Torrija salada de picaña madurada Discarlux, featuring aged picanha beef with chive emulsion and a luxurious touch of caviar. The Vieira con beurre blanc, citrus and caviar offers a sophisticated balance of buttery sauce, fresh scallops, and bright citrus notes, elevated by caviar pearls. The Lenteja caviar, callos de bacalao y remolacha combines caviar lentils with cod tripe and beetroot for a unique texture and flavor experience. The Pak choi al josper with Thai green curry and hake pil-pil presents a fusion of Asian and Spanish influences with vibrant spices and tender fish. Traditional Spanish comfort meets innovation in Patatas a la importancia, served with pork trotter jus and crispy blood sausage. Additional starters include the crispy Patata panadera, sweet and spicy Tirabeques al wok with sweet chili and egg yolk, and the refreshing Tomate rosa with Son Tam dressing.

Main courses showcase premium ingredients and expert craftsmanship Madrid Chamartín Restaurante Bancal 2025 menu highlights seafood and meat dishes grilled to perfection bold flavors refined techniques.

Delight in the Parpatana de atún Balfegó, a luscious cut of Balfegó tuna cheek glazed and paired with parsnip purée and noisette butter for rich depth. The Rodaballo a la brasa estilo Guetaria offers expertly grilled turbot, a prized white fish with smoky flavors inspired by Guetaria style cooking. Experience the Pulpo a la brasa, a grilled octopus dish accompanied by potato espuma, kimchi, spinach lace and traditional Galician ajada sauce, combining smoky, spicy, and earthy elements. For meat lovers, the Solomillo de vaca a la pimienta presents tender beef sirloin with a peppercorn sauce delivering bold spice and succulent texture. The Entrecot con hueso selección Discarlux features a bone-in ribeye from Discarlux, renowned for exceptional marbling and flavor. Savor the Carrillera ibérica de bellota, Iberian acorn-fed pork cheeks served with Malaysian Laksa sauce, blending savory pork richness with aromatic Malaysian spices.

Decadent desserts and specialty drinks at Restaurante Bancal Madrid 2025 signature sweets and beverage selections.

Indulge in the Tarta de queso San Simón Da Costa ahumado, a smoked San Simón Da Costa cheese cheesecake that melds smoky and creamy textures delightfully. The Coulant de avellana with Madagascar vanilla ice cream delivers warm hazelnut molten cake paired with fragrant vanilla for a luscious finish. Piña a la brasa with coconut milk and kaffir lime offers a tropical twist with caramelized pineapple and exotic citrus notes. The Chocolate ahumado y cardamomo combines smoked chocolate with aromatic cardamom for a sophisticated dessert experience. For cheese aficionados, the Table de quesos presents a curated selection of fine cheeses perfect to conclude your meal. Complement these with a curated drinks menu featuring quality wines, craft beers, and signature cocktails crafted to elevate each dish’s flavors.

Starters Ostra a la brasa con escabeche de codorniz, Croqueta de jamón ibérico Alta Expresión Covap, Torrija salada de picaña madurada Discarlux con emulsión de cebollino y caviar, Vieira con beurre blanc cítrico y caviar, Lenteja caviar con callos de bacalao y remolacha, Pak choi al josper con curry verde thai y pil-pil de merluza, Patatas a la importancia con jugo de manitas y morcilla crujiente, Patata panadera, Tirabeques al wok con sweet chilli y yema de huevo, Tomate rosa con aliño Son Tam.
Mains Parpatana de atún Balfegó glaseada con puré de chirivía y noisette, Rodaballo a la brasa estilo Guetaria, Pulpo a la brasa con espuma de patata kimchi dentelle de espinaca y ajada gallega, Solomillo de vaca a la pimienta, Entrecot con hueso selección Discarlux, Carrillera ibérica de bellota con Malaysian Laksa.
Desserts Tarta de queso San Simón Da Costa ahumado D.O., Coulant de avellana con helado de vainilla de Madagascar, Piña a la brasa con leche de coco-kaffir, Chocolate ahumado y cardamomo, Table de quesos.

4.9

C. de Serrano, 95, Chamartín, 28006 Madrid, Spain

913 54 81 71

Closed - Opens 1:30 PM

Monday

Closed

Tuesday

13:30–15:30, 20:30–22:30

Wednesday

13:30–15:30, 20:30–22:30

Thursday

13:30–15:30, 20:30–22:30