Discover the culinary artistry of Restaurante Ovillo in Madrid, where creative fine dining meets an inviting industrial-chic setting.
Nestled in the heart of Chamartín, Restaurante Ovillo offers an exceptional gastronomic journey combining international flavors with locally sourced, seasonal ingredients. The menu is designed with meticulous care to highlight creative cuisine in a warm, airy atmosphere crafted from a converted leather goods factory.
starters
Begin your meal with carefully crafted aperitivos that set the tone for a sophisticated dining experience. These small bites blend fresh, seasonal produce with inventive preparations to awaken your palate.
mains
The heart of Ovillo’s offerings lies in its exquisite tasting menus, available in three curated options featuring 8, 10, or 12 thoughtfully composed passes. These menus combine expertly prepared shellfish, fish, and tender meats accented with earthy and seasonal flavors. Signature dishes include the tender Iberian pork pluma paired with smoked eggplant and the elegantly executed Wellington beef, all showcasing a harmony of texture and taste.
desserts
No meal at Ovillo is complete without indulging in their creamy, luscious cheesecake, a perfect finale to your tasting journey. Its velvety texture and subtle sweetness provide a delightful contrast to the savory dishes enjoyed beforehand.
drinks
Complement your meal with a curated selection of fine wines and crafted cocktails designed to enhance the complex flavors presented on the plate. The knowledgeable staff is ready to assist you in pairing the perfect drink to your chosen dishes.
specials and experience
- Unique ambiance – Dine within the beautifully restored former leather goods factory, where industrial chic meets comfort and warmth.
- Seasonal innovation – Enjoy dishes crafted from the freshest seasonal ingredients, with creative combinations that surprise and delight.
- Exceptional service – Friendly, attentive staff guide you expertly through the menu and wine list for a personalized experience.
