The story
In the classic neighbourhood of Plaza del Niño Jesús, Poncio WM is the personal project of chef Willy Moya. It’s a space that deliberately blurs the line between a traditional tapas bar and a full restaurant, taking the best of both worlds. “Transparency and honesty in every sense,” says Moya – the open kitchen and stripped-back décor are a declaration of that principle. The result is a contemporary restaurant in Madrid where the menu has no first or second courses, just a collection of dishes designed to be shared or savoured individually, depending on the diner’s desire.
Willy Moya is the ideologue, cook and owner of Poncio. His cooking draws on the many gastronomic worlds he has encountered, unifying products and techniques with a deep respect for Spanish tradition. A large sherry wine cellar adds another layer to the experience, offering wines that pair naturally with the bold, ingredient-driven food. The restaurant’s recognition by the Michelin Guide Spain & Portugal – selected for their 2024, 2025 and 2026 editions – speaks to the consistency and quality of what comes out of that open kitchen.
For those who want the full picture, Poncio offers a twelve-step degustation menu with optional wine pairing. The journey begins with a reimagined Gilda – olive, anchovy, and a veil of piparra pepper – and moves through dishes like oyster with nori flakes, red tuna tartare with quail egg, and glazed veal sweetbread with eel sauce. The cooking is contemporary Spanish at its most engaging: a boquerón frito stuffed with chicken and mint, a piquillo pepper filled with smoked aubergine and feta, and a finale of creamy chocolate with pumpkin and picatoste. The pairing, carefully selected, turns each course into a dialogue between plate and glass.
Poncio is a place where the spirit of the tasca meets the precision of modern cooking – and where the customer’s freedom to choose is taken seriously.
Recognition
Ambience
Details
Location
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