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Paco Roncero Restaurante Madrid Reviews
Fully deserving of its two Michelin stars...
First night in Madrid… the 𝘈𝘧𝘪𝘳𝘮𝘢𝘤𝘪ó𝘯 tasting menu at 𝐏𝐚𝐜𝐨 𝐑𝐨𝐧𝐜𝐞𝐫𝐨 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐞… spectacular dishes in the splendid setting of the Real Casino de Madrid…
Exceptional cuisine from Chef Paco Ranchero in Madrid
Chef Paco Roncero’s restaurant (formerly La Terraza del Casino) with 2 Michelin stars is located on the top floor of the historic Casino de Madrid building. The decor is colorful and modern with geometric shapes such as colums and chandeliers, for dinner outdoor terrace is very nice with the city view. The cuisine is innovative and creative dishes of Mediterranean and Spanish. 3 diffrent tasting menus with 25 (€290) ,23 (€220) and 15 (€170) diffrent dishes. Unfortunately they don’ t let you chpose diffrent menus in the same table! Wine menu is quite enough, better not to choose from wine pairing. Service is fast and informative and English speaking also provide small info notes of the dishes. We had Essence tasting menu for lunch, I recommend; Truffle tart Olive tree Foie gras with white chocolate Cod lemon pie Bluefin Tuna belly Oxtail Wellington Beetroot and black garlic ice cream
Amazing!
A phenomenal foodie experience in one of the most beautiful settings with a view. Located in the impressive Casino de Madrid, every course of the Paco Roncero dinner was memorable. There was so much creativity in the composition and aesthetics of each course, yet the flavors also melded incredibly well. Chef was present onsite when we dined and despite his stars and accomplishments, he was incredibly humble, patient, and kind. A one-of-a-kind experience in Madrid!
Wow!!
The restaurant is located on the third floor of the casino of Madrid, a historic building worth a visit in itself. We had dinner on the spacious patio overlooking some of Madrid’s iconic sites. The setting is spectacular, the service impeccable, yet friendly and personal. The fixed price 23 course menu is spectacular. We had the pescatarian version, accommodation of our dietary restrictions was not a problem at all. The dishes are very creative, yet not only pleasing on the eye but a wonderful mix of unique tastes inspired by classic Spanish dishes. The whole experience lasted over 3 hours. This was hands down one of the very best Michelin-star dinners we’ve had. Wow!
Beautiful Restaurant
This Restaurant is on 3rd floor of the Casino de Madrid , which is a beautiful historic building. Please make sure you arrive a little early to enjoy a drink at the Bar or take pictures of the beautiful staircase. The tasting menu are of 23 to 25 courses , all petit, but.... make sure you have a light lunch to enjoy your dinner to the FULL. Wine list is wonderful too.....
Special
We came with big expectations and we were very happy and enjoyed the tasting menu with wine. Absolutely incredible. Faultless from the moment we stepped through the door until we left at the end of the evening. I can not recommend highly enough as the place for a special meal.
Fantastic!!
Awesome in every way!! Great location on a beautiful rooftop with outstanding views. Staff was helpful and patient. Food was fine dining at the highest level. 2 Star Michelin may not be high enough. Will be back!!
Gastronomic Dining Experience
Get ready for an out-of-this-world-gastronomic experience! This is for adventurous diners who truly appreciate a multi-course, 3 plus hour dining feast. In addition to the delicious food, the service was top notch.
I had high expectations for my dinner here, at Paco
I had high expectations for my dinner here, at Paco Roncero, but overall it was less of an experience than I'd hoped for, particularly after going to Clos. The service was a bit off, particularly regarding the wine pairings. Lovely location on the rooftop although the live music was a bit loud.
Avoid this tourist trap
I had lunch here on Sept 1. I must honestly say it was one of the worst meals in my life. (I am 62 years old, have lived in Paris for the last 35 years, and average one or two Michelin starred-restaurants per month; so I know a good meal – and a bad one – when I eat it.) As much as I generally prefer high end restaurants in Spain to their French models, this one was a joke; and casts doubt on the reliability of the Michelin red guide. Two stars? Really?!! It should not even have been listed in the Bible, let alone with any stars! It was so bad it that it is hard to know where to begin. First the décor was dreadful – a nauseating, ill-conceived pastiche of pale green colored walls, with navy blue columns, and more mirrors than you’d find in a kitschy décor from the 1970s. The building, however, a 1900 era “casino” is worth exploring: dusty and dilapidated but in an interesting way. Greeting was (of course) in English, even though my correspondence with the restaurant had all been in Spanish and my lunch companion was a very Latin looking Latino who obviously spoke Spanish. It is always a bad sign when they greet you in English in a non-English speaking country. As is the trend these days, there were several different menus to choose from, but on each one, there were essentially NO choices – so you got what the chef was serving even if you didn’t feel like that sort of food. They would, however, make substitutions if you indicated an allergy or simply a revulsion to something offered (for example, the fried pig’s ear appetizer). The ordeal started with a bunch of “snacks” or what the French would call amuses-bouches. The first and most disgusting of these was the Olivo Milenario. This consisted of a series of reconstituted “olives” (the skins I suppose reformed into harder crusts into which pure virgin olive oil was injected). The fake olives were pretentiously presented on an aluminum olive “tree”, in keeping with the annoying current trend of meal-as-entertainment. We dutifully plucked the olives from the fake tree and drank the pure olive oil. Imagine being served 20 cl of olive oil in a wine glass and being asked (forced?) to drink it before your lunch! As important a role as this liquid has to play in Spanish (and all Mediterranean) cuisines, it is simply a mistake to ingest by itself. It was disgusting. Perhaps the psychological trick was to make what would follow (never any good) seem like a relief compared to this horribly ill-conceived starter. Then there were some candy like, cloyingly sweet tidbits that actually stuck to the serving plate so we had to pry them off and struggle to get them down. The pig ears were substituted with some sort of chocolate foie gras mousse bonbon, again candy-like in its sweetness. Sardines and lemon bacalao were edible but forgettable. For the more “substantial” courses, all of which came in not small, but microscopic, proportions, the ensalada de quisquillas was harmless but utterly without flavor. Then came a plate of tiny glazed carrots – nothing wrong with them but a few tiny carrots as a course in a 2 star restaurant?! Really? The fish course was a skate in black ink/butter sauce and it was tasty. Fish almost always is in Spain. Portion again was absurdly small – three or four forkfuls at most. The meat course was a slow cooked beef rib. This is a fatty cut that needs a lot of cooking to reduce all the fat, and when properly done should be meltingly tender and actually quite lean. They boasted it had been cooked at low temperature for 36 hours but it was still fatty and a bit tough. Dessert I barely remember, but it was theatrical (again, meal-as-entertainment) but essentially without any flavor. I think dry ice or some chemical was used to create smoke or steam, or something that had a visual impact but no flavor. Wine: The only good thing I can say is that the wine list had some quite reasonably priced options (including a decent albarino at 41 euros), this for a restaurant whose starting “Escencia” menu was 95 euros per person. However, the list itself was very confusing and impossible to navigate, offered on an I-pad. After the white bottle we took the sommelier’s recommendation and ordered a single glass of red to go with the meat course; it was a local red from the Madrid region and honestly had zero flavor. We asked for a Rioja to replace it and they did. The service of the wine was otherwise very unprofessional. The albarino white bottle arrived not cold, not room temperature, but actually HOT. I told them to put it in an ice bucket which they did. But then three different uncoordinated servers kept pouring the vin chaud into our glasses. I begged them to stop and let the wine chill properly. The whole episode was incredibly amateurish. Bottom line: avoid this place which has no business claiming to be a gastronomic restaurant. I thought it was a complete waste of time and money.
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Let's say Peter has a great morning and decides to take his three friends to Paco Roncero Restaurante Madrid at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Paco Roncero Restaurante Madrid page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* ElaborateHouse74, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* ElaborateHouse74 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to ElaborateHouse74 for any questions Peter may have as ElaborateHouse74 user fills the bid.
3.) Finding the Reservation
* ElaborateHouse74 now uses their connections at Paco Roncero Restaurante Madrid to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If ElaborateHouse74 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, ElaborateHouse74 receives the $200 reward which is credited to ElaborateHouse74's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Paco Roncero Restaurante Madrid!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
