Led by chefs Jorge Muñoz and Sara Peral, who trained at Mugaritz and other prestigious kitchens, this new restaurant in the area of Casa de Campo serves haute cuisine, combining Spanish ingredients with French technique and Japanese sensitivity. Its tasting menu changes several times a year depending on the season. Its tasting menu changes several times a year depending on the season. Awarded a Michelin star in the 2024 Guide.
After looking for a suitable place for their project, Muñoz and Peral launched OSA in a small villa with a garden near the Manzanares river, in the district of Moncloa - Aravaca. Its interior has large open spaces and cosy décor, with clean lines, pure materials and a neutral colour palette. It can accommodate up to 26 diners. On the top floor is the winery, with 3600 bottles and about 500 wines from France and Italy, mainly from the Piedmont area, headed up by sommelier Silvia Pérez and Fernando Cuenllas.
Its gastronomic proposal consists of two tasting menus: OSA, a menu consisting of 18/20 dishes which include seasonal produce and new elaborations, and osa, a menu of 13/14 dishes that maintains the essence of the restaurant through the classics of the house. They are both made up of dishes in which technique and simplicity take centre stage, along with respect for the product, combining tradition and avant-garde.
In summer, a menu can be savoured on its terrace, offering a choice between the classics of the house and the best of the summer season. It starts with 5 courses (fixed) that can be extended as the diner wishes.
