The story
El Brote is the work of three partners who each bring a distinct expertise to the table. Pablo Roncal leads the kitchen as head chef, while Eduardo Anton and Alvaro De La Torre are seasoned foragers of wild mushrooms. Together, they have spent over a decade sourcing the finest wild ingredients and turning them into a menu that is both respectful of the product and constantly evolving.
The restaurant operates with a single tasting menu: five courses plus dessert. There is no à la carte. The menu shifts according to what the forest and fields provide – the “caprices of nature,” as they put it. This approach puts the ingredient first, and the cooking follows in support.
El Brote is located on Calle de la Ruda in central Madrid, in the neighbourhood of La Latina. The space is intimate, with a focus on close, welcoming service. The team can adapt the menu for vegetarian diets, as well as for lactose and gluten intolerances, provided it is specified when booking.
The restaurant has earned a Michelin Recommended distinction for its commitment to product-driven cooking. The recognition aligns naturally with the philosophy here: let the wild harvest lead, and the rest falls into place.
Diners come for the mushrooms, truffles, and wild greens that define the kitchen’s identity. The menu is not fixed – it changes with each season and each foraging trip – so every visit offers something new. The wine list is curated to match the food’s earthy, sometimes surprising flavours.
El Brote will close on 20 June, so those hoping to experience this singular approach to Madrid dining should book before then.
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