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4 weeks agoupdated Aug 01, 2022

The Madrid Edition Partners with Diego Munoz to Launch Oroya

The talented chef is serving authentic Peruvian fare on the hotel’s stunning rooftop.

By Irenie Forshaw

The Madrid Edition first welcomed guests earlier this year, following the successful opening of its Barcelona outpost in 2018. The jewel in the luxury hotel’s crown is its stunning rooftop bar and restaurant, Oroya, helmed by talented Peruvian chef, Diego Munoz.

The eatery is well worth visiting for its location alone. Situated on the fourth floor of the Madrid Edition, just a short walk from the city’s buzzing Puerta del Sol, Oroya boasts sweeping views of the Spanish capital’s terracotta rooftops.

Teeming with greenery and dotted with colorful lanterns and comfy wicker chairs, the spacious outdoor terrace is an oasis of calm away from the hustle and bustle of the city below.

[See also: The 8 Best Restaurants in Madrid]

Madrid Edition Oroya outdoor terrace
The terrace is teeming with greenery and dotted with colorful lanterns and comfy wicker chairs / ©Madrid Edition

Here, diners are treated to culinary delights from Diego Munoz. The respected chef is known for his creative dishes that celebrate Peruvian cuisine and his South American heritage. Munoz cut his teeth at the world-renowned El Bulli and Mugaritz before becoming head chef at Bilson’s in Sydney and taking over the kitchen at Astrid & Gaston.

Now, Munoz is making his mark on Madrid. Rooted in classic gastronomic techniques from both Spain and Peru, his vibrant dishes have been thoughtfully designed with sharing in mind.

“Opening Oroya is a great opportunity to showcase a little bit of Peruvian culture in an amazing new format for me that is a rooftop,” he says. “Oroya means a tool for connection, in this case we are trying to establish the coolest Peruvian rooftop in Madrid, with great drinks, and bites, vibrant ambience, music and great service”

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Oysters dotted with dashi, umemboshi, pickled chalaca and red algae
Oysters dotted with dashi, umemboshi, pickled chalaca and red algae / ©Madrid Edition

Highlights from the menu include sea bass ceviche with Limo chili peppers and tiger’s milk; oysters dotted with dashi, umeboshi, pickled chalaca and red algae; and papas arrugadas served with a traditional huancaina sauce and coffee.

Guests visiting The Madrid Edition’s Oroya will also be spoilt for choice with the restaurant’s extensive cocktail menu crafted by Munoz together with head sommelier Juilo Barluenga. Pisco is very much the star of the show here – be sure to try the Pisco Sour, made with Pisco Puro Quebranta, Pisco Mosto Verse Italia, egg whites and lime.

editionhotels.com

[See also: A Guide to All Three-Michelin-Star Restaurants in Spain]

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