Bascoat

Expected a lot from the place. Presentation was excellent however that’s where it stops. Starters were all a miss flavour wise. Oyster was ok but not wow, the smoked daily tartare - the fish flavour is invisible and overpowered by a heavy smoky like mayo (not horseradish) with a weird “chemical” overtone of flavour that kills it at the end. Same can be said for prawn tartlet, raw prawns should shine but instead they are covered with a kind of gel which had odd slightly unpleasant aftertaste. Felt like “chemical” tasting menu over engineering rather than letting the flavour of the produce shine. The prawns with “smoked leeks” dish was somewhat better but overall lacked flavour and very bland, leeks had no smokiness - main error there was serving one of the two prawns which is only slightly cooked (no problem with me as I like raw) but it had its intestine completely in (not removed) and was not cleaned properly. When I raised this as an issue the waiter told me it’s “coral” which makes no sense as thats definitely the intestine in the langoustine and prawn family of seafood. The other prawn in dish had its cleaned so it’s a clear kitchen misstep. In general lack of awareness and care as to whether guests enjoy their meal. The main which was grilled dover sole was a bit of a saver , the pill pill from chicken skins is very interesting however it does not merge with the rest of the fish there isn’t much infusion of flavour going on they are kind of separate. Fish itself was touch under seasoned but cooked well, though had hardly any charred flavour from the grill which went amiss. Overall the Main was ok but not memorable. The desert of apple compote on sorbet tasted ok but one note and one dimensional, sweet on sweet with not much else going on. The service was pretty bad especially for a restaurant of this calibre that is aiming for a Michelin star. No one asked if we wanted drinks throughout the whole service after we ordered one round, no one asked if we enjoyed any of the dishes. Desert was served without one of the guests present. No one asked if we’d enjoyed it as one of the guests left hers almost completely untouched. Overall this meal was a disappointment. My advice to the team would be to reevaluate the balance between technique “overkill” and letting the product (such as protein in starters) actually shine. Tasted no love in the food the favourite dish of the night was piquillo peppers side with the main, which was outstanding and flavourful. A lot of room for improvement and best wishes.

I had an incredible dinner at Bascoat Madrid! Everything we ordered was outstanding—from the Ravioli Txangurro to the Tartaleta de Kiskilla, and especially the Rodaballo a la Parrilla—the turbot was perfectly grilled and absolutely the highlight of the night. We also enjoyed a lovely glass of Jag Godello Viñas Viejas, which paired beautifully with the dishes. The ambiance was cozy and vibrant—I really enjoyed sitting next to the bar. The service was attentive, and the entire experience felt special. Can’t wait to come back and explore more of the menu!

Great service here! Excellent food too. The ribeye steak, the fish with clam sauce, the appetizer with chorizo, the toasted oyster appetizer, and the chocolate dessert were our favorites.

Outstanding. One of the best culinary experiences lately. A must while visiting Madrid

Elegantly presented, visually intriguing food, full of exquisite flavors that explore all of yout senses. Two Michelin chefs and onion soup that will make you want more. It is a superb restaurant experience with wonderful service.

The most exquisite service I’ve had in a very long time. Food presentation was amazing and the design and atmosphere 10/10.

Great food. Great service. Comfortable environment. What's not to like about it? One of those places where everything flows beautifully. No tablecloths.

The lamb neck was the best I have ever had. Tender and flavorful. The rest of the menu are creative