This restaurant, located by the Círculo de Bellas Artes, in what was previously the Palace of the Marquis of Riera, captures the essence of the 'Roaring 20s' in Madrid, in terms of the design of its space, its gastronomy, and its table service.
The exquisite decor at Sturios can first be admired in its terrace and its Glasshouse, an Art Déco space where you can enjoy cocktails and champagne with a selection of sharing platters. Once inside the building, you will find the Copper Room, inspired by the bars found on ocean liners, and the restaurant Sturios, which serves great dishes from early 20th Century French cuisine.
The kitchen at Sturios is headed up by Diego Benítez, a young chef from Madrid who was one of the first to graduate in Gastronomy and Culinary Arts at the Basque Culinary Center. His specialities include monkfish liver 'royale', snakelocks anemone, with a sake veil and citrus foam, sturgeon confit with a smooth garlic cream, red onion petals, and Wellington beef with boletus mushrooms and a Port sauce. The wine list features over 120 references including sherries, olorosos, and a wide variety of sake wines.