This restaurant, which opened its doors just three years ago in one of the capital’s most established commercial neighbourhoods, is today a soulful grill-led project rooted in Hispanic-Uruguayan tradition, with not a detail overlooked. It features carefully considered decor and a highly personalised approach to service. The concept recreates the cultural rituals of the asado, gathered around the fire – and, in a remarkably short time, it has become one of the most sought-after dining experiences in Madrid. Sara Aznar and Nacho Ventosa are the driving forces behind this innovative leisure proposition. That feeling of being made to feel at home is part of the success of their project, inspired by Uruguayan cooking and transporting guests to Punta del Este, one of South America’s most enchanting corners. Los 33 has been recognised by both the Michelin Guide and the Repsol Guide with the distinction of ‘Recommended’, and is ranked No. 15 in The World’s 101 Best Steak Restaurants.
The experience begins the moment you step across the threshold. The furniture is by Casa Muñoz, an interior design studio founded in 2014 by Mafalda Muñoz and Gonzalo Machada, dedicated to contemporary design and furnishings while reviving pieces by Darro from the iconic Paco Muñoz. Candlelight makes the atmosphere more intimate, and being able to dine beside the fire is, without doubt, one of Los 33’s greatest draws. The architect is Jon Albistur.
Oswaldo González is the restaurant’s Executive Chef. His culinary career began in London, where he worked at Benares (1 Michelin star), The Palomar at the Four Seasons Hotel, and Juan Mari Arzak’s restaurant in the British capital. He trained alongside the celebrated Gastón Acurio, before returning to his home city of Madrid to continue honing his craft in the kitchens of DSTAgE and Triciclo.
The most in-demand signature dish is the ‘bikini’ toastie, made with Prosciutto fino and Havarti cheese and, as a new addition, finished with a touch of Alba white truffle. The wagyu rib steak, aged for around 60 days, is another clear favourite. Desserts add a creative edge that gives the offering a distinct personality of its own.
The Cellar
Los 33’s wine cellar, overseen by Silvia Machado, lists more than 150 labels from a range of wine regions in Spain and abroad, spanning a broad spectrum of price points to suit every kind of guest. The list is predominantly focused on Spanish wines. Wines are also available by the glass. There is, too, a selection of ‘clandestine’ wines for guests seeking more specialist bottles.
Cocktails are a key focus for Kevin González, who creates a blend of the two cultures’ classic serves – Spanish and Uruguayan alike.
In short, no true food lover – especially one who prides themselves on seeking out Madrid’s most distinctive international and innovative culinary experiences – will leave indifferent.
