A last-minute pick that turned into a five-star night…read more
The room is sleek and moody black and gold with a shimmering mosaic pillar, and the staff set the tone right away: warm, inviting, and clearly proud of what they do. There's a side station dotted with terrarium-like jars of herbs that becomes part of a hands-on ingredient tour, and a steady rhythm of tableside finishing that feels like theater in the best sense: siphons, a quick kiss of the blowtorch, a flourish, and you're eating some of the most impeccable food in Madrid.
They had me at the bread: a warm, pull-apart brioche baked in a metal ring and presented on a nest of hay, with butter so flavorful it'll make you swear.
From there, a run of seafood-forward dishes that showed polish without pretense. A massive carabinero prawn arrived split lengthwise, tail just-set and sweet, the head side gratinéed under a torched, custardy topping, paired with a little seaweed "nest" holding a one-bite fritter capped with a crisp disc and nasturtium leaf. Another plate brought tender, gelatinous pieces of fish under a vivid green sauce with fresh peas - a Basque-style treatment that was bright and silky. A thick fillet of white fish followed with crackling skin, set over a smooth green purée and ringed by a buttery, garlic-leaning emulsion streaked with herb oil. Clean, confident flavors.
They play with texture and humor, too. A perfect croqueta wore a translucent slice of jamón that melted luxuriously over the hot crust. A pig-shaped tuile hid a rich, creamy pork organ filling, which was whimsical, but technically spot on. There was also a pillowy, espuma-topped number scattered with micro-herbs and crunchy bits, a modern, seafood-leaning wink at ensaladilla. And if you like cheese, the trolley lurking by the service station will bring you plenty of joy before dessert.
Service throughout was exactly what you want at this level: genuinely kind, attentive without hovering, and clearly having fun with the tableside touches. Nothing read as gimmickry; it all supported what was on the plate. Between the inviting team, the polished room, that knockout bread, and a parade of beautifully executed seafood, CEBO went from "last-minute idea" to "let's tell everyone we know."