A Gastronomic Palace


Platea Madrid: An Epicurean Temple for the Senses

Nadia Benyahya


This gastronomic space brings, under the same roof, six Michelin stars. Different styles distributed across a very original setting: an old movie house.


The best selection of gourmet products, internationally renowned cooks and a large selection of leisure activities, all presented in a single space: this is Platea Madrid, an innovative gastronomic proposal that will open its doors in the heart of Madrid next May.

This project brings together—for the first time—six Michelin stars to the delight of the most refined palates. Located on the site previously occupied by the Carlos III movie house in the Salamanca district, Platea Madrid takes advantage of the ample space to facilitate a unique gastro-experience.

Platea Madrid Restaurant

Gastronomy and leisure will go hand in hand to awaken the senses of its guests with all the luxury of the most exquisite culinary offers distributed over 65,000 square feet. This new epicurean temple will be exclusive but not exclusionary.

Platea Madrid, one of the greatest culinary offers of the Spanish capital, accompanied by music, performing arts, culinary shows, readings, wine tastings and cabaret.

In the main amphitheater, guest will enjoy the creations of the renowned Spanish chef Ramón Freixa leading “an organic restaurant offering food to be shared and enjoyed with friends”. But he won’t be alone. Platea Madrid bets on Spanish and Mediterranean cuisine at the hands of Pepe Solla, Marcos Morán and Paco Roncero, three Spanish chefs of international prestige. “Different concepts merged for the first time for the creation of dishes based on the world of tapas,” says Roncero.

Platea Madrid Restaurant

The area for informal cuisine will dish out potato omelets, croquettes, oysters, octopus, salads, sandwiches, grilled meats, hamburgers, rice and vegetables. In addition, there will be a section dedicated to “current and timeless flavors”, where visitors will enjoy traditional recipes such as the fabada—Morán´s star dish— (Casa Gerardo, Asturias), as well as a small market for take-home gourmet products. The concept is similar to Madrid’s iconic San Miguel Market.

Platea Madrid also has four areas dedicated to international cuisine: Peruvian, in charge of Kiko Zeballos (Viru, Madrid) in his “street version: eating with the hands”; Mexican, from the expert hands of Alex de la Fuente; pizzas and pasta “like they are eaten in Italy,” thanks to Ranieri Casalini, and Chinese and Japanese cuisines by Rafael Sánchez (Grupo Shikku). In the cocktail bar on the second amphitheater guests will be privy to exceptional libations from some of the best bartenders in the city with a spectacular panoramic view of the entire venue.

Pastry chef Alejandro Montes, of Mama Framboise in Madrid, is in charge of Platea Dulce, where he will present “high quality materials, clean flavors and new products” in an atmosphere “where the elderly become young and the young dream”.

This is Platea Madrid, one of the greatest culinary offers of the Spanish capital, accompanied by music, performing arts, culinary shows, readings, wine tastings and cabaret. All presented in an innovative and exclusive space that hopes to become a global gastronomic reference.  ■


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