TonTon
Restaurant · Trafalgar ·
Seasonal dishes, natural wine, craft cocktails, intimate ambiance
Seasonal dishes, natural wine, craft cocktails, intimate ambiance
"You’d be hard pressed to find another restaurant in Madrid that features its own housemade kombucha, wild sea bass, and gildas (their version has sardines soaked in a lacto fermented cucumber reduction), set in a dim, moody space that reminds us of a fancy farmhouse with lots of wood, brick, and steel. But TonTon’s diverse and interesting pairings somehow work, like leeks on flatbread with hazelnut and pairing roasted quail with kale topped with edible flowers. This is the place to order wine—the candlelit space emits intimate wine bar vibes, and offers an ample wine list with an entire section dedicated to orange wines, including by the glass." - lori zaino
"You’d be hard pressed to find another restaurant in Madrid that features its own housemade kombucha, wild sea bass, and gildas (their version has sardines soaked in a lacto fermented cucumber reduction), set in a dim, moody space that reminds us of a fancy farmhouse with lots of wood, brick, and steel. But TonTon’s diverse and interesting pairings somehow work, like leeks on flatbread with hazelnut and pairing roasted quail with kale topped with edible flowers. This is the place to order wine—the candlelit space emits intimate wine bar vibes, and offers an ample wine list with an entire section dedicated to orange wines, including by the glass." - Lori Zaino
"The first thing you notice at this restaurant, located in the city’s Chamberí district, and which describes itself as “a playful space with a minimal-intervention mentality”, is its eclectic and industrial look, which is dominated by large wooden beams and open brick walls. The French chef at the helm, Alice Reydet, was trained in leading restaurants and now focuses on commonsense cooking that combines French and Mediterranean influence, is contemporary in style but with lots of personality, and incorporates seasonal ingredients and the flavours of traditional cuisine. À la carte is the only option here, although the dishes (such as sea urchin, brioche, salted butter; sea bass, citrus, piparra peppers; and sweetbreads, shallots, pomegranate red wine) are designed for sharing so guests can try a little of everything." - Michelin Inspector
Included among the restaurants where young chefs are making waves, this spot reflects the excitement around Madrid’s new openings and its growing, experimental food movement. - Liv Kelly
Dilruba Erkan O.
Anna B.
Evan K.
Bret W.
Eva De H.
Stephanie L.
Kathia R.
paule R.