Brach Madrid Restaurant

The building that houses Brach Madrid Restaurante on Gran Vía dates back to 1919 and has a story of its own long before becoming a hotel. It was once the Palacio de Masserano, where writer Victor Hugo spent part of his childhood. Philippe Starck, the renowned architect responsible for bringing new life to what was once the home of prominent families, drew inspiration from the history held within the building’s walls as the starting point for recovering something that had always been there: a grand dining room with high ceilings, dark wood, woven leather, and details such as antique mirrors specially transported from the United States that bring a sense of spaciousness to the room. The atmosphere evokes the great cafés of Madrid between the wars, when the city’s most memorable conversations took place around a table and a cup of coffee.

The restaurant is led by chef Adam Bentalha, whose cuisine combines Mediterranean flavors with South American influences, designed to be shared. Fire is one of the central elements of this Parisian-inspired kitchen, blended with familiar notes from Madrid’s traditional cuisine. The combination of large-format cuts of meat with fresher creations such as aguachiles, tartares, and crispy sea bass tacos allows guests to experience a wide range of preparations.

The menu evolves with the seasons, always respecting the finest ingredients available at each moment. The suppliers are predominantly local, from wild bluefin tuna sourced from southern Spain to vegetables grown in the Madrid region. If there is one dish not to miss, it is the beef cheek—everyone who has visited Brach recognizes it as a true standout. Other essential dishes include the baba ganoush, a constant presence on the sharing menu despite the seasonal changes, and the croquette, winner of the renowned “Hotel Tapa Tour” competition, a celebrated gastronomic festival where hotels showcase their culinary talent and put their kitchens to the test.

Inside the restaurant, guests can see the open kitchen from the dining room, turning the act of cooking into part of the experience. To complete the journey, it is worth highlighting the daily creations made in the hotel’s bakery workshop. Chef Fabien Emery’s dessert selection, with its strong French influence, perfectly reflects the essence of Brach and is brought to life through exceptional sweet creations.

*During the month of the Grand Prix, Brach adds the MADRING Menu to its offerings, with a choice of starters and mains and a dessert inspired by Formula 1, available for anyone who mentions MADRING.

*During the month of the Grand Prix, BRACH Madrid Restaurante presents a special MADRING Insider menu made up of a choice of starters and mains, with a dessert dedicated to the Grand Prix, available for anyone who comes on behalf of MADRING.