Galician luxury arrived in the heart of the Salamanca neighborhood in November 2023, occupying a strategic location at the corner of Hermosilla and Alcalá streets—a spot that continues to offer a unique experience for food lovers today. Asador Gonzaba brings the charcoal-grilling tradition, so revered in Galicia, to the Spanish capital. Its menu features wild fish and seafood from the Corcubión estuary and the Rías Baixas of A Coruña, alongside veal, mature cow, and ox meat raised on the family’s own pastures in Grolos. Asador Gonzaba is recognized by the Michelin Guide as a Bib Gourmand restaurant in Spain, standing as a living testament to the mastery of four generations of grill masters.
The menu at Gonzaba Madrid brings together the finest meats, seafood, and fish. Specialties include grilled ribeye steaks featuring veal, *Rubia Gallega* (Galician Blond) cow, Black Angus, Wagyu, and ox. Standout fish dishes include charcoal-grilled wild sea bass and turbot; monkfish roasted in *noisette* butter with meat jus and green apple; grilled black grouper with vegetables and herb oil; and grilled lobster served with a seafood *bordelaise* sauce and wheat risotto.
Tradition and Innovation
Representing the third generation of grill masters, Gonzaba restaurants honor the essence of traditional cuisine while creating a modern, refined, and welcoming atmosphere where every detail is carefully considered. Upon entering the Madrid location, guests are immediately struck by the open grill, a spectacular wine cellar featuring over 400 labels from across Spain, and the aging cabinet displaying racks of beef and ribs.
Avant-garde décor
Designed by the Madrid-based studio Las 2 Mercedes, the versatile main dining room blends tradition and avant-garde style amidst exposed brick and wood walls, adorned with antique amphorae, wicker baskets, and woven textiles. Shades of gray, ochre, and pale tones soften a space where rustic elegance creates a striking impression of good taste. The bar and upstairs dining area favor a modern, understated style, featuring a truly magical private area created by the combination of wood and red fruit-patterned fabrics. Gonzaba Madrid offers a total of 800 square meters of space, accommodating 120 diners.
A temple to Galician ox
Since 2010, Gonzaba has organized “Galician Ox Days” four times a season in Galicia. In April 2024, the event debuted in Madrid with a premium menu featuring hand-sliced ox *cecina* (cured meat) with fried Marcona almonds; ox steak tartare served on bone marrow with a cured egg yolk and kimchi mayo; charcoal-grilled ox tournedos with demi-glace and fruit; and a grilled ox ribeye with charcoal-roasted peppers. Dessert consists of yogurt mousse, passion fruit coulis, and mango pearls. These dishes also appear on the à la carte menu throughout the rest of the year.
Authenticity
Gonzaba Madrid’s products are defined by their authenticity. Loins and rib sections weighing over 80 kilograms undergo dry-aging in plain view within a climate-controlled chamber kept between 1°C and 3°C—monitored by a dual system of digital and mercury thermometers. Each cut bears a label detailing its slaughter and aging history. All of Gonzaba’s seafood comes from the Corcubión estuary. Their lobsters, spiny lobsters, and spider crabs feed on nutrients rising from the ocean floor, giving them an intense taste of the sea.
