Coque's flagship concept made tangible. Raw eggs are hydrolyzed with salt, citrus, and sugar to create textures resembling cheese curds, gluten-free cream, and gels. This opening course is a laboratory tasting — each element demonstrates what fermentation can do. It's intellectual and delicious in equal measure.
Tips from diners
This course introduces Sandoval's philosophy. Don't expect a traditional egg dish — expect innovation rooted in science. The server will explain the technique; listen carefully.
A course that tastes like 'more sour, more acidic' — Sandoval's breakthrough after researching live organisms. Five fermented elements are presented separately or layered. Each brings a different fermentation story (fungus, bacteria, yeast) and flavour dimension. The course is a sensory lesson in umami depth.
Tips from diners
This course pairs with wine beautifully — ask Rafael, the sommelier, for his pairing. Fermented dishes unlock wines you might not otherwise notice.
Closing the meal with the ingredient that opened it. The egg here is sweet, not savoury — transformed through fermentation or cooking into a form that challenges expectations. It might be a mousse, a crisp, or a sauce. The message: eggs are infinite.
Tips from diners
This course brings coherence to the evening — you'll see how far eggs can travel. A perfect final statement.
Traditional and innovation in dialogue. Iberian ham is the quintessential Spanish ingredient; the fermented breadcrumb crust is Sandoval's invention. The crust adds texture and a sour-savoury note that transforms the ham's richness without competing. A lesson in respecting tradition while pushing technique forward.
Tips from diners
The ham's quality is paramount — Coque uses producer relationships built over years. This is a moment to taste provenance.
Coque celebrates Spanish agricultural tradition through produce-forward cuisine. Seasonal vegetables (spring asparagus, summer tomatoes, autumn mushrooms) are treated with the same precision as proteins. Fermentation may play a role — as a sauce base, a pickle, or a sauce. The result is maximum flavour from minimum manipulation.
Tips from diners
Ask what's in season before you visit. The menu pivots with harvests — what you eat in May is completely different from October.
After 40 years in Humanes, the Sandoval family relocated Coque to Chamberí in 2017. Chef Mario leads the kitchen while siblings Diego and Rafael oversee dining room and wine. The restaurant holds two Michelin stars and a Green Star. Coque's innovation is rooted in research — Sandoval works with scientists to explore egg fermentation (creating cheese-like textures from egg protein) and probiotic cuisine. Eggs are their flagship ingredient; fermentation their philosophy.
Reserve well ahead through their website. Tuesday-Friday lunch (14:00-18:00) is your best chance for short-notice booking. Dinner (20:00-23:30) is harder to secure, especially weekends.
The tasting menu is single-course-focused — roughly 13-15 courses over 2.5-3 hours. The pacing is generous; you won't feel rushed. Wine pairing (€80+) is worth exploring given the fermentation focus.
Lunch service is quieter and slightly less formal than dinner, but the cuisine is equally refined. Lunch tasting menus are shorter (8-10 courses), making it a more attainable introduction to Sandoval's work.
The restaurant spans two floors across 1100 square meters — spaces include a bar, a Macallan whisky room, and a wine cellar. Arriving early lets you explore. Call ahead if you have seating preferences.
Page last updated: