Restaurante Lana — Restaurant in Madrid

Lana was without a doubt a perfect restaurant experience from start to finish. From the very moment I stepped through the door, I was welcomed with warm smiles, genuine interest, and exceptional hospitality. After being seated, I was invited to the meat showcase, which is a signature moment of the Lana experience. You personally select your cut from an array of beautifully aged meats, setting the tone for the meal ahead. Once the meat is chosen, the rest of the menu unfolds around it. We started with several standout appetizers. The chorizo made from pork cheek and a delightful chicken pâté bite were both exceptional. Even the bread was unforgettable. A rich, buttery creation with the butter baked right into the dough, making every bite warm, soft, and indulgently satisfying. The Dry Smoked Angus Rump Cap Cecina was absolutely out of this world, rich, delicate, and deeply flavorful. Among the highlights of the evening were the Rib Lana Selection Tartare, the Suckling Lamb Kidneys, and the Sweetbreads. Each was among the best I have ever had. Every dish was precise, well balanced, and full of character. The quality of the meat was extraordinary, but what truly elevates the experience is Martín, the owner. His personal involvement and deep knowledge of each cut of meat make a real difference. He takes the time to guide you, answer your questions, and ensure that you choose the perfect option tailored to your taste. Equally impressive was Federico, the sommelier. His wine knowledge is encyclopedic, especially regarding Argentine labels. Lana’s wine list is exclusively Argentinian, and the range is breathtaking, showcasing every major region in the country. Federico listened attentively and curated the perfect pairings for our taste, each bottle enhancing the meal beautifully. We enjoyed our dinner at Lana so much that I returned the very next night, this time with my wife. On the first night, I dined alone and was already impressed, but the second evening became even more special. It was nearly impossible to find a table on such short notice, yet by some incredible luck and thanks to Martín’s kindness and effort, we were able to return. It turned out to be one of the most memorable dining experiences we have shared together. In every sense, Lana exceeded expectations. This is not just a restaurant. It is an experience of warmth, passion, and culinary excellence. If you ever find yourself in Madrid, make Lana a priority. You will not just eat. You will...

Our first meal out in Madrid. Lana was highly recommended by a friend & I’m so glad we waitlisted before they closed for Holy Week. The only opening was at 10:15pm and sure it is a lot later than when we usually have dinner but it was worth it!

When you enter the first thing you’ll notice is how gorgeous and understated the interiors are.

The service is a cut above the rest. Each person we interacted with was so lovely and goes out of their way to make our time there as enjoyable as possible. Everyone spoke English.

The sparkling water and the reds by the glass were wonderful. The handmade Schott Zwiesel glasses were divine. The prettiest stemmed glasses I’ve had the pleasure to use so far. All our glasses at home are Schott Z.

They have a process for taking your starters and sides before you head over the the steak display where you choose your meat. There are so many to choose from it can be overwhelming at first.

We couldn’t find the the 100 day and the 1 year dry aged Rubia Gallega that my friend recommended so we went for a 900g half wagyu.

We enjoyed the complimentary pate (we don’t usually eat pate) & chorizo. I could eat the buttered bread with a sprinkle of flaky sea salt alone and be happy.

The Thin flank Argentinian empanadas are great if you like bell peppers. Fried cheese is always a good idea. The Fritters provolone smoked spicy is an elevated experience of fried cheese. We also ordered the grilled artichokes which wasn’t on the menu. Yum.

Before the medium steak arrived we chose our steak knives. What a beautiful touch!

The steak was so good with French fries in beef fat. Don’t forget to sprinkle some salt and have some chimichuri with the steak. We normally don’t eat steak with blood but this was so fantastic my sub was even dipping his fries in it. The best steak of our lives up there with our Wagyu experience in Kyoto, Japan. But this is more upscale and well rounded.

We were too stuffed to have dessert after, but they gave us some complimentary almond cake & chocolate with salted peanut butter. The last was simply divine!

We spent 318 euros for 3 people and yes for Spain this is on the high end but this place is well worth the splurge. I’m glad we were able to celebrate my husband’s birthday with this unforgettable experience! Thank you Fred...

The restaurant created a very nice and warm atmosphere by using mostly wooden materials. The ambiance music was also pleasant, with a good selection of playlists. The staff members were friendly, sufficient information was given in terms of meals and meat cuts and aging. Even the owner (I assume) stopped by my table several times and served one of the dishes. They offered me two starters on the house, some sort of a chorizo and chicken liver pate. Both of them were tasty. Their butter bread was also delicious with a nice crust and soft and moist on the inside. The first actual starter was a dish called mushroom. The portion was a bit small, mushrooms and bisque could be more tasty but still good. The best dish was the calf sweetbread, cooked to perfection. The ratio between the soft part and crispy outer layer was perfect. I was advised to use a couple drops of lemon and this somehow gave a kick and balanced the fatty structure of sweetbread. Nice touch. Frankly speaking one of the best I've ever tried. I tried a prime ribeye from Argentina. Cooked the way I ordered medium rare. I enjoyed the steak however it was hard to understand the size while you are selecting your cut :) I ordered something around 500g however it turned out 600g. That last 100g was too much for me :). Two recommendations, the mushroom dish and grilled beet (side) were not at the same level as the rest of the dishes, they can be improved. More information can be shared about the dishes, how they are prepared, which ingredients are used, how they are aged and so on. Overall quite an experience. Yes it is expensive but it is a...