OSA — Restaurant in Madrid

Over the past ten years, we’ve frequented many Michelin-starred establishments. During our latest visit to Madrid, our dining experiences included Ramón Freixa, Smoked Room, OSA, and Cebo.

FOOD

Our culinary journey at this restaurant was a tale of highs and lows. Some dishes soared to impressive heights, showcasing excellent culinary skills and flavors that delighted our palates. However, others fell short, leaving us with a sense of dissonance, particularly the CHARCUTERIE and jelly dish seemed more reminiscent of Eastern European fare than the Spanish cuisine we anticipated.

The highlights were: Salmonete de Chipiona en costra de tempura con mayonesa de hierbas. Pimiento chocolate con pilpil de bacalao de las islas Feroe which was very similar in taste and texture to another dish.

The eel was overly salty and almost inedible.

A particular low point was the presentation of the pig’s foot which was off-putting and marred our appetite for what followed.

SERVICE Service was as robotic as it can get. While the service at OSA was impeccable in its execution of Michelin-starred standards, it lacked the heartfelt hospitality that elevates a dining experience from good to unforgettable. The staff performed their duties flawlessly, yet there was a palpable absence of warmth. It felt as though each interaction was scripted, efficient but impersonal, akin to being served by the most sophisticated of robots. This precision, while admirable, left a void where the subtle art of making guests feel genuinely welcomed should reside. In the world of fine dining, it’s not just about serving food; it’s about curating an experience, and that includes fostering a connection that extends beyond the plate.

A notable bright spot in our experience was the fleeting yet memorable interaction with Chef Jorge Muñoz. His amiable demeanor and welcoming smile were a breath of fresh air. His vibrant energy and positive attitude can be used to serve as an excellent example for the team, demonstrating the kind of personal and heartfelt service that can truly enhance the dining experience.

WINE SERVICE our experience was overshadowed by the wine server. The initial encounter set the tone for the night. Without a word of introduction or a hint of a smile, the sommelier approached our table with a gaze so piercing and devoid of warmth, it felt as if we were being appraised by a machine rather than welcomed by a host. This absence of hospitality was not only startling but also deeply unwelcoming.

One might speculate that it was simply an off night for the sommelier, but in the realm of fine dining, especially within an establishment of such repute, there is little room for such lapses in professionalism. The art of sommeliership is not just about wine; it’s about creating an experience, enhancing the meal with each pour, and elevating the overall dining experience. Unfortunately, on this occasion, the sommelier failed to embody the spirit of the sommelier role.

VALUE FOR MONEY When considering the value for money in relation to the other three restaurants we visited in Madrid, the assessment becomes more nuanced. Despite this restaurant not being overly expensive, the overall experience did not meet the expectations set by its peers. It’s not just about the cost, but the completeness and fulfillment of the dining experience that determines true value

VERDICT After much consideration, I’ve settled on a two-star rating for this restaurant. The distinction between two and three stars, in my view, hinges on the likelihood of a return visit. A three-star rating suggests a compelling enough experience to warrant another dining opportunity, while a two-star rating indicates that a return is improbable.

P.S. First failed dinner in a restaurant that uses...

We had the most incredible, heartwarming and inspiring dinner at OSA this weekend, making the trip to Madrid from Portugal with one goal only: to experience the magic that is happening at OSA.

Passing through the gate of a beautifully restored old Spanish villa we are greeted with a warm welcome and the offer of aperetifs in the candle lit courtyard - at once it felt as if we were arriving to a friends home for a special evening. Looking around us, the setting is the perfect blend of classic elegance and modern refinement with design led furniture and finishes. We sit with a view through an open window into the kitchen, a glimpse of what to come.

After drinks we are walked to our table past what we can now see is an (incredible!) kitchen and we are greeted by the chefs, Sara and Jorge. We are led to the dining room in the old conservatory, large tables with plenty of space and privacy. The feast begins.

Opening our menu's decorated with handpainted drawings we are lured into a truly exceptional tasting menu focusing on seasonal and local produce from the Iberian Peninsula. Every dish feels like a celebration of the land and sea —whether it's wild-caught seafood, farm-fresh vegetables, or house cured cuts of local Iberian meats. The dish make ups are seemingly simple and unfussy, yet the flavours are vibrant, almost nostalgic at times and thoughtfully paired. The chefs dedication to using the finest regional ingredients ensures a freshness and authenticity that elevates each bite and the cooking points are unlike any other restaurant we have ever eaten at, each ingredient cooked to utter, tender, melt in the mouth, al dente crunch, crisp perfection.

From subtle flavors to mains that explode with rich, earthy notes, OSA showcases the best of Iberia’s culinary heritage in creative and inventive ways. The menu evolves with the seasons, offering something new and exciting with each visit.

A must mention is the service and the incredible team at OSA that make it tick. Each member of the team is immediately kind and attentive, with the expert proffesionalism and consideration of any Michelin starred restaurant. They each guide us through each dish with care and passion, offering insights into the provenance of ingredients and the inspiration behind the dishes. Wine pairings by new recruit, Alex, were exceptional and we loved his energy, as well as the head waitress (forgive us as her name escapes us!). She is highly knowledgeable, willing to impart extra details and time to show us the smokers and the wine cellar after dinner. The team around them are incredibly discreet and well choreographed, it all felt like being part of a well rehearsed dance.

OSA is a destination for those who appreciate refined and technical, yet truly uncomplicated and grounded cuisine (imo the future of this type of dining) led by some of the world's finest ingredients found here in Spain in an intimate and beautifully crafted setting. It’s the kind of place that has left a long lasting impression on us and that we will remember, not only for its food but for its ability to make you feel like part of something truly special. It's a shame that 10 stars on Google do not exist, but surely Michelin will award more for this breath taking gem.

Bravo!...

OSA – Madrid

A truly special start to our Spain Italy trip. The townhouse on the banks of the Manzanares is full of charm, and chefs Jorge Muñoz and Sara Peral showcase bold creativity rooted in Spanish seasonality. Highlights included the smoked eel with roe on rye, red mullet amasake, and stuffed pig’s trotter, each dish elegant and full of depth.

Service was relaxed yet flawless, the wine list exceptional, and the whole experience perfectly balanced between creativity and comfort. OSA sets the tone for modern fine dining in Madrid and was the perfect way to begin our...