Marcano

The story

Marcano Madrid: French, Japanese & Latin American Cuisine in Retiro | Michelin Recommended

A Chef’s Journey from Guadamur to San Sebastián

Chef David Marcano’s cooking is rooted in memory. He traces his love for ingredients to his grandparents’ vegetable garden in Guadamur, Toledo, and to the Cantabrian coast where his family taught him to appreciate fish. That foundation was refined during formative years in San Sebastián, working under the legendary Juan Mari Arzak at the three-Michelin-starred Arzak. By 27, Marcano was head chef at the iconic Goizeko Wellington in Madrid, and in 2012 he opened his own restaurant in the Barrio del Retiro.

A Cuisine of Honest Influences

Marcano describes his style as Mediterranean at its core, but layered with precise, international touches. The menu moves through sections “Para empezar” (to start), “Del Mar” (from the sea), “Arroces y legumbres” (rice and legumes), and “Carnes” (meats), with weekly suggestions that follow the seasons. The chef is known for his long, slow cooking techniques and a sure hand with seafood. His years of travel and learning have added French, Japanese, and Latin American accents to the plates—pinceladas de sabor, or brushstrokes of flavour, as he calls them.

A Space with History

The restaurant itself occupies a space with its own past, one that Marcano says inspires the present. The atmosphere is conceived for honest, personal cooking—no gimmicks, just well-sourced ingredients treated with respect. The restaurant has been a fixture in the Michelin Guide since 2015 and also holds mentions from Repsol Guide and Tripadvisor, a recognition that speaks to the consistency of the kitchen.

The Club Marcano

For those who want to go deeper, Marcano runs a monthly club. Members receive an exclusive recipe from the chef, early access to gastronomic events, and behind-the-scenes stories. It is a quiet, direct way to stay connected to the kitchen’s evolving seasonal work.