The Mercado de los Mostenses, one of the most traditional markets in downtown Madrid, is transforming this summer into a small culinary laboratory where haute cuisine is served in a neighborhood setting. Rapaz, the restaurant located right in the market, is once again opening its Chiringuito: a pop-up space where Michelin-starred chefs, chefs trained at top restaurants, and those with personal projects come together so you can sample their cuisine through set menus and tasting passes for less than 20 euros.
In a context where tasting menus at many restaurants in the Red Guide range from 60 to 200 euros per person, this offering is almost like a secret tip for those who want haute cuisine flavors without breaking the bank.
Rapaz’s Chiringuito: A Summer Laboratory
Rapaz’s Chiringuito was launched in 2025 with a very specific goal: to open the restaurant’s kitchen to guest chefs, personal projects, and culinary residencies. During the summer months, the space is reconfigured within the Mercado de los Mostenses and becomes a gathering place where the featured chef, the menu, and the culinary focus change every few weeks.
The essence of the Rapaz pop-up lies in the contrast. On one hand, a traditional municipal market, right next to Gran Vía but more neighborhood-oriented and less touristy than others, where people still go to buy fruit, fish, or spices. On the other, a group of chefs who have worked at Michelin-starred or Bib Gourmand-listed restaurants and are setting up their pop-up restaurant right in the heart of the market.
Summer collaborations: Xuntanza, Origen/es, Goiherri, and more
The first stop is hosted by Xuntanza de Galicia, with chef Mario Campos at the helm. His appearance at the Mercado de los Mostenses will feature a variety of tapas and pinchos—a sort of Galician culinary journey concentrated at the bar: bites designed to be eaten by hand or in two bites, perfect for an impromptu snack or to build a menu tailored to your taste. It will be available on Friday, July 3, from 1:30 p.m. to 8:00 p.m., and on Saturday, July 4, from 1:30 p.m. to 6:00 p.m., with prices ranging from 3 to 6 euros per item (drinks not included), and no reservations required: service continues until supplies run out.
From July 10–11, it will be Origen/es’ turn, a project focused on reimagined classic cuisine. The culinary journey continues north with Goiherri, featuring Basque cuisine by chefs Borja Gorostiza and Andoni Arias. Mutante, Tokio Naitz, Fervere, Muérdeme las tapas, and L’club by órbita will also be on the guest list.
