The story
In the heart of Madrid, on Calle Manuela Malasaña, Playing Solo offers an intimate dining experience that draws from the Japanese izakaya tradition. Chef Luis Caballero cooks directly in front of his eight guests from a marble counter, turning each service into a dialogue between chef and diner. The restaurant has earned a Michelin Recommended distinction.
Caballero’s cooking is a considered fusion of three culinary traditions: Japanese, French and Nordic. The result is a kaiseki-style tasting menu built around seasonal, locally sourced ingredients. "We are inspired by the izakaya taverns of Japan, where the chef cooks in front of his customers and maintains a conversation with them," says Caballero. "Through our dishes, we reveal our passion for gastronomy."
The space is purposefully small—a single marble counter seating eight—with only one "function" per service, meaning all guests begin the experience together. This format, combined with the chef’s front-row presence, makes for a focused and personal meal.
The autumn tasting menu (€115) is the core offering, with a shorter version available at weekday lunch services (€70). Vegetarian options are available on request. Pairings include a non-alcoholic "Fruit & Vegetables" option (€40), a Nihonshu-focused "Nihonshu Power" (€58), and a premium "Joyas de Japón" (€110), underscoring the restaurant’s notable sake list.
Playing Solo’s Michelin Recommended award validates the precision and originality of Caballero’s project: a tiny, chef-driven space where fusion cuisine is executed with restraint and a clear point of view. It is a rare spot in Madrid for diners who value proximity to the cook and the quiet drama of a single evening’s performance.
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