The story
At Gaytán, chef Javier Aranda has created a dining experience built on surprise and precision. The restaurant’s concept is one of encounter and culinary exigence, where the kitchen takes centre stage. An oval-shaped cooking station allows guests to watch their dishes being prepared live, breaking down the barrier between diner and chef. This open approach is central to the ethos of Gaytán, a space where modern cuisine is both performance and pleasure.
The menu is driven by the best raw materials of each season. Chef Aranda’s commitment to detail and passion for his craft are evident in every plate. The INAUREM Tasting Menu offers a journey through his most innovative and exquisite dishes. It begins with preserves, pickles, and canned goods, leading into dishes like a truffled brioche with pickled venison loin and a smoked eel and roasted chicken “gazpachuelo” with chanterelle duxelle and foie gras. A confit farm fresh egg yolk with foie gras and a suckling pig from Ávila, cooked two ways with Mediterranean flavors, are among the highlights. The meal concludes with a smoked cocoa mousse and a selection of petit fours.
This dedication to high-quality cooking and a singular dining experience earned Gaytán a Michelin star, a recognition that aligns perfectly with the restaurant’s relentless pursuit of excellence. The atmosphere is intimate and focused, designed to make each guest feel the surprise and delight that chef Aranda intends. Gaytán is located on Príncipe de Vergara in Madrid’s Chamartín district, offering a refined yet welcoming setting for those seeking modern cuisine at its most compelling.
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