Restaurant Villa Magna

Situated in the Madrid’s fashionable Salamanca district (home to many of Madrid’s best luxury hotels) Villa Magna presents the perfect union of old-world sophistication and contemporary elegance. This five-star property stands out for its stylish modern decor and unparalleled service that ensure guests feel genuinely at home during their stay.

On a recent trip to the city where we interviewed GM Charles Morris and stayed at the incredible Santo Mauro Hotel we were kindly asked long to Villa Magna’s gourmet restaurant Villa Magna.

Their flagship gourmet dining establishment is overseen by Executive Chef Amalio Prados whose culinary philosophy focuses on the importance of procuring fresh, local ingredients and a menu that emphasises seasonal dishes. Notable dishes include candied Iberian suckling pig with wood-baked sweet potato and grilled octopus with Creole chilindrón. For those with a sweet tooth, Pastry Chef Emanuel Alves has created an exquisite array of desserts.

Location

Villa Magna is squeezed between the Belgium and Dominican Republic embassies and a short stroll to Louis Vuitton, Gucci and Cartier, so ideal for shopping trips in Madrid!

Concept

The hotel’s exterior is 60’s uglyness, but once inside you are transported to palatial surroundings fit for royalty. Restaurant Villa Magna is located on the left hand-side of the lobby and is the hotels premier food offering. The hotel also offers other dining experiences including Tse Yang Restaurant their Cantonese culinary experience and in the summer months head to the Terrace Located next to the Lounge. The patio is framed by a beautiful pergola and greenery, making it an ideal refuge to escape the hustle and bustle of Madrid. In the early evening, drop by for a cocktail and sample a selection of tapas.

The Menu

The menu at Restaurant Villa Magna focuses around Spanish cuisine overseen by Executive Chef Amalio Prados whose culinary philosophy focuses on the importance of procuring fresh, local ingredients and a menu that emphasises seasonal foods. Notable dishes include candied Iberian suckling pig with wood-baked sweet potato and grilled octopus with Creole chilindrón. For those with a sweet tooth, Pastry Chef Emanuel Alves has created an exquisite array of desserts.

Starters

Fresh Burratta with Sweet Puree of Eggplant & Salt of Caviar

Grilled Octopus with Creole Childron, Purple Potato, Cilantro Gel and Onion Tears

Mains

Grilled Sea Bass With Surf and Turf Sauce

Catch of the Day

Shellfish, with seasonal veg and shrimp cream

Desserts

For dessert we were treated to a selection of freshly made and the most incredible dessert.

And just to polish things off a round of petit fours with coffee.