El Cisne Azul

"When wild mushroom season hits in the fall, this is the place to be. El Cisne Azul specializes in all the varieties that grow around Spain, cooked in simple ways that enhance their essences without disguising their true flavors. Look for dishes like cantharellus (chanterelles) with a fried egg, squash blossoms with wine salt and truffle oil, boletus mushrooms with torta del casar cheese, and king trumpet mushrooms with garlic. The owners also have a second restaurant down the street, but the original location still wins out for its loyal customers and old-school staff." - Paula Móvil

"When wild mushroom season hits in the fall, this is the place to be. El Cisne Azul specializes in all the varieties that grow around Spain, cooked in simple ways that enhance their essences without disguising their true flavors. Look for dishes like cantharellus (chanterelles) with a fried egg, squash blossoms with wine salt and truffle oil, boletus mushrooms with torta del casar cheese, and king trumpet mushrooms with garlic. The owners also have a second restaurant down the street, but the original location still wins out for its loyal customers and old-school staff." - Paula Móvil

"Ask local food writers and chefs where to try the city's best wild mushrooms, and they'll invariably point you to El Cisne Azul, an unsuspecting hole-in-the-wall in Chueca. A mycologist's paradise, the restaurant sources prime seasonal mushrooms, from crinkly morels to mustard-yellow chanterelles to toadstool-like amanitas. Try them a la plancha, anointed with nothing more than olive oil and a flick of crunchy salt, or folded into scrambled eggs. Goat cheese and foie gras are optional—and arguably life-changing—add-ons. A selection of cheeses and simple grilled meats rounds out the menu." - Benjamin Kemper