Freixa's vegetable-forward lesson. The course plays with tomato in multiple forms — fresh, roasted, compressed, as a gel — alongside Manchego cheese that's been transformed into praline and shaped to resemble small stones. Nuts add texture. It's a meditation on terroir and technique in miniature.
Tips from diners
Ask about the tomato varieties — Freixa sources from specific growers. This course is most vibrant in summer.
A classical dessert executed with modern restraint. The soufflé is made from quality dark chocolate — not heavy, not sickly-sweet, just pure chocolate flavour and silken texture. The warm centre (ganache or sauce) is cool in contrast, perhaps a vanilla foam or a sour cream component to cut the richness. A perfect finish.
Tips from diners
The soufflé must be ordered with your main — it's cooked to order and takes 12-15 minutes. Plan accordingly.
A homage to the Port of Santa María and the Spanish coastal tradition of eating fried shrimp in paper cones. Freixa transforms this into fine dining: shrimp are selected for size and sweetness, fried to delicate crispness, and served in a sculpted form. The salsa brava is balanced — tomato, paprika, mayonnaise — sharp enough to cut through the richness without overwhelming.
Tips from diners
This dish represents Freixa's philosophy — taking Spanish tradition and executing it with precision. Ask the server about its origins.
Classical technique — poaching preserves the delicate fish texture — combined with a saffron emulsion that adds luxury and Spanish identity. The accompaniments shift with seasons but always feature the freshest available vegetables. The result is refined without excess.
Tips from diners
Pair with a crisp Albariño or a light Rioja Blanco — the wine's acidity complements the saffron without overpowering the fish.
Quality Spanish lamb — often from Segovia or Castilla — is roasted with precision to remain tender and pink. Herb oil (parsley, chives, tarragon) brings brightness. The jus is made from bones and vegetables roasted slowly until every bit of savoury depth is extracted. Classical French technique applied to Spanish ingredient.
Tips from diners
This is a showstopper main. Ask for medium-rare unless you prefer otherwise. The flavour of good lamb needs minimal intervention — this dish honours that.
Chef Ramón Freixa trained at his family's restaurant El Racó d'en Freixa near Barcelona, learning classical technique from childhood. In Madrid, he leads two restaurants opened in 2024 under one roof: Atelier (fine dining tasting menus, dinner Wed-Sat) and Tradición (traditional Spanish cuisine with croquettes, artichokes, stew, lunch daily). Both earned two Michelin stars and three Repsol Suns within five months — extraordinary recognition. Freixa's philosophy: respect Spanish ingredients, honour classical technique, innovate with intention.
Atelier (fine dining tasting menu) opens Wed-Sat dinner only, 20:30-00:30. Tradición (traditional Spanish) is open daily for lunch and dinner with à la carte menu. Book through their website or call +34 603 961 293.
Two tasting menus available at Atelier: Origin (classical and innovative, ~€180-220) and Origin Vegetalia (entirely vegan, ~€180-220). Wine pairings add €80-120. The experience lasts 3 hours.
Tradición offers traditional Spanish cuisine (croquettes, artichokes, stew, grilled fish) at moderate prices (€15-35 per plate). It's more casual than Atelier but equally refined. Excellent value for two Michelin stars.
The restaurant opened in 2024 and earned two Michelin stars within 5 months — extraordinary validation. Interior designer Alejandra Pombo created a refined space. Worth celebrating at.
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