Muñoz and Peral's signature treatment of red mullet uses amasake to amplify umami without heaviness. The fish is cooked with precision to keep the flesh delicate while the sauce coats each piece.
Tips from diners
The amasake sauce complements red mullet's natural briny notes — don't skip it or ask to replace it.
Sando style (Japanese-Portuguese sandwich) elevates the boar's gamey depth by using bread to capture the rendering fats. The technique is simple but the meat quality and balance are what make it sing.
Tips from diners
Arrives early in the tasting menu — order it and let the kitchen pace the rest of the meal.
The eel is matured using Muñoz and Peral's signature preservation technique, concentrating its minerality. The aged butter provides ballast without overshadowing the fish.
Tips from diners
One of the few dishes where the cooking technique (maturation) is more important than the ingredient itself.
The pigeon arrives pink and tender, treated with the precision that characterizes OSA's whole menu. Dokuganryu is a subtle Japanese cooking method that draws out the game bird's natural flavors without masking them.
Tips from diners
Order the longer tasting menu (OSA, 18-20 courses at €200) if you want this — it doesn't appear on the 13-course.
Muñoz and Peral treat the pig's trotter as a foundation for technique — braising makes the skin gelatinous and tender while the filling provides richness and depth. This is one of the most technically challenging dishes on the menu.
Tips from diners
This is the kind of dish that signals you're in a serious kitchen — embrace it even if offal isn't your usual choice.
After years leading kitchens at Mugaritz and other acclaimed restaurants, chefs Jorge Muñoz and Sara Peral opened OSA in 2023 near the Manzanares river. They earned their first Michelin star before completing their first year, drawing on Spanish ingredients and refined techniques balanced with Japanese sensitivity. The wine program upstairs holds 500 bottles, curated by sommelier Silvia Pérez.
Book at least 6-8 weeks ahead; maximum party is 6 diners and the chef controls the entire seating.
The XL menu (€200, 18-20 courses) is worth the upgrade — it includes dishes not on the OSA 13-course menu.
Book Tuesday-Thursday for the osa menu (€80-100) — significantly cheaper than the flagship OSA (€170) while still showcasing the kitchen's style.
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