Ricardo Sanz Wellington

The story

Ricardo Sanz Wellington | Michelin-Starred Japanese Contemporary in Madrid

Ricardo Sanz Wellington

On Madrid’s Calle de Velázquez, Ricardo Sanz Wellington brings together two cultures that, on paper, seem distant: Japan and the Mediterranean. Chef Ricardo Sanz, a pioneer of this fusion in Spain, earned his first Michelin star more than two decades ago with an international cuisine restaurant — a first in the country. Today, his eponymous dining room in the heart of the Salamanca district holds a Michelin star, a recognition that speaks to the precision and quiet confidence of his cooking.

The philosophy here is not about novelty for its own sake. Sanz began his journey twenty years ago with a commitment to pure, orthodox Japanese gastronomy. Over time, a natural meeting point emerged between the traditions of Japan and the Mediterranean — defined not by gimmicks but by the quality of raw ingredients and the elegance of simple preparations. This approach has shaped an entire generation of Spanish chefs.

The dining room reflects that same balance. Service blends Japanese respect with Spanish warmth, making guests feel at home from the first moment. The wine list is equally thoughtful: alongside a broad selection from major producing countries, Champagne, white wines, and sake take centre stage, chosen specifically to complement Sanz’s Japanese contemporary cuisine.

Standout dishes — such as huevos rotos with tuna, truffled egg nigiri, squid sandwich, pa amb tomàquet, and bone marrow gunkan — reveal the chef’s ability to find harmony between two worlds without forcing it. Each plate feels both familiar and surprising, a conversation between the sea, the earth, and the craft of the kitchen.

Ricardo Sanz Wellington is open for lunch and dinner, with counter dining available for those who want to watch the action up close. The space is wheelchair accessible, and the wine and sake lists are notable in their depth. It is, simply, a restaurant where the food speaks for itself.