The story
Corsario Madrid was born from a desire to update Spain’s culinary identity through a Mediterranean lifestyle. Chef Livan Valdes leads a kitchen focused on product and craft, offering an international menu that winks at tradition without replicating it. The cooking is honest, spontaneous, fun, and coherent – a fusion of flavors that feels both new and grounded.
Set on Calle Tamayo y Baus in the heart of Madrid, the restaurant is conceived as a pure, healthy, comfortable, and homey space. It’s a place to disconnect and share with friends, with an atmosphere that balances energy and relaxation. The cocktail bar, overseen by one of the city’s best bartenders, adds a layer of playful sophistication.
Grilled wild turbot with pak choi and wasabi-sake emulsion; a 100-day-aged beef chop; and a razor clam carbonara are among the signatures. The menu also includes a Madrid-style scallop with callos sauce, a tribute to Bocuse in the onion soup, and a lasagna of wild boar ragù. Desserts like the yogurt-lemon soufflé and caramelized torrija round out the meal.
Corsario Madrid’s recognition in the Michelin Guide 2026 reflects its ability to surprise with honest, spontaneous international cooking that respects the product while pushing boundaries.
Recognition
Ambience
Details
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