The story
Bistronómika opened in late winter 2016 in Madrid's Barrio de Las Letras, then moved to its current home on Calle Ibiza in the summer of 2019, now part of the Bulbiza gastronomic destination. The dining room is warm and bright, with oak wood abundant and a counter displaying fresh seafood and fish. It seats 32 guests, and the atmosphere is both welcoming and precise.
The restaurant's soul is the sea. "We are, we breathe, and we cook the sea," the team states. Classics like red tuna, oyster, carabinero, and anchovies appear, but the kitchen also seeks out lesser-known species – scorpionfish, parrotfish, red gurnard, and more – depending on the season. This is a kitchen that respects the market and the moment.
Carlos del Portillo trained at Madrid's prestigious Casa de Campo hospitality school alongside chefs like Alberto Chicote and Paco Roncero. He then honed his skills in some of the city's iconic kitchens of the 1990s: the Hotel Ritz, Príncipe y Serrano, and Casino de Madrid. Today, he combines that foundation with a deep respect for product and technique. The grill is central, but stews and surf-and-turf combinations also define his style. "Bistronómika is the space where I cook the food I feel and believe in. It is, in short, a dream come true."
Bistronómika does not work with a fixed menu. Instead, the "No Karta" changes daily based on the market's best offerings. Two tasting menus, Bajamar and Pleamar, showcase the freshest seafood of the day, served to the whole table. The approach is classic in spirit, modern in execution – a fact noted by critics and recognised by the Michelin guide, which has recommended the restaurant.
The seasonal seafood here is straightforward: grilled, stewed, or paired with mountain ingredients. The result is a deeply personal, author-driven cuisine that lets the product speak.
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