In the Plaza de las Cortes stands a stately building with all the charm of the Belle Époque: the Palace Hotel. Here, during the reign of Alfonso XIII, elite scientists such as Marie Curie and Albert Einstein stayed, and artists such as Dalí attended (more than once) the jazz sessions of Rector’s, its music room.
In its more than one hundred years of history, the Palace has been able to reinvent itself without renouncing its essence. In 2025, it will once again demonstrate this gift by incorporating new features such as 27 Club, a new space for cocktail lovers, and La Cúpula, a haute cuisine restaurant that redefines the hotel’s gastronomic experience.
Art Deco and premium cocktails.
The new restaurant is striking at first glance for its huge dome, restored glass by glass (it has 1875 in total), which crowns the space and immerses us in a most glamorous atmosphere. From the ceiling hangs an impressive Art Deco chandelier in the shape of a palm tree, in harmony with the plants strategically placed around the tables where diners sit.
A large white bar, matching the walls and columns of the room, presides over the restaurant. In this area visitors can enjoy the house cocktails, including Beautiful Dora, inspired by Dora Maar (one of Picasso’s wives, who frequented the hotel).
Mediterranean haute cuisine in the heart of Madrid
Chef Nuno Matos is behind La Cúpula’s new culinary proposal. The menu, neither too short nor too long, is of exquisite quality. It boasts six select wines, thirteen starters, seven main courses, four to share, five side dishes, five types of caviar and, for dessert, a wide range of homemade sweets. In addition, for the aperitif time, the restaurant has a tapas menu. In it we find gildas, croquettes and anchovies among other snacks, most of them typical of Mediterranean gastronomy.
Among the starters, the most special is the Carrot Tartar, with orange, buckwheat, nasturtium and carrot sauce with ginger. A delicate, light and creative option before the main course.
Among the main courses, the Corvina Salvajeshines , with creamy squid rice, spinach and sea fennel. Also the Duck Magret, with carrot puree and foie gras croquettes.
Save room for dessert, as the Palace Selection of cakes, pastries and chocolates includes treats for all tastes: from refined violetmacarons to hearty portions of chocolate tart, French-stylemadeleines and butter financiers.