As Madrid prepared for Bad Bunny’s ten shows in the city, the singer began to take note of the high standard of local cuisine. Last Friday night, the 29th, he dined at Bascoat on Paseo de La Habana, accompanied by Marta Ortega (non-executive chairwoman of the Inditex Group—Zara) and a group of 15 people comprising his inner circle.
Sources close to the restaurant have confirmed to Madrid Secreto that it was a quiet and private dinner. The group sampled some of the restaurant’s most iconic dishes: gilda, kiskilla tartlet, beef talo, chorizo tortilla, roasted langoustine with beurre blanc, roasted lobster, tempura-fried lobster claw, rice with clams, roasted sea bream, aged beef txuleta, and tocino de cielo with txakoli-whipped cream. They also drank Falcoeira white wine and champagne, though “very little of either,” according to the same sources.
The evening ended before midnight. “Everyone was very pleasant and respectful. A dinner among friends,” explained sources close to the restaurant, noting that its location, away from the usual bustle of downtown Madrid, offers a level of discretion particularly valued by this type of clientele.
A contemporary Basque restaurant just a few steps from the Bernabéu
Bascoat has become one of the most prominent names in recent Madrid gastronomy. The project by Rodrigo García and Nagore Irazuegi has been awarded two Repsol Suns and is listed among the restaurants recommended by the Michelin Guide. Its menu focuses on seasonal ingredients and a contemporary reinterpretation of Basque cuisine.
With just 11 tables, the restaurant has built a reputation based on its ingredients and a cuisine that constantly looks to the north. Among its most recognizable dishes are precisely the kiskilla tartlet and the Gilda 2.0, two of the creations that also made their way to the singer’s table.
With Madrid’s most anticipated summer concert marathon already underway, Bad Bunny’s visit to Bascoat confirms a trend that has become common at this Chamartín restaurant, which has become a haven for a dining experience that combines a low-key atmosphere with a meticulously curated culinary offering.