Gran Vía 18, the latest culinary venture from Grupo Papúa

Last June, Gran Vía 18 opened its doors, marking the latest business venture of the unstoppable Grupo Papúa. After their success in Alcalá de Henares with Martilota and their major leap to the capital with Papúa, this summer they surprise us with a new space high up in Wow Concept.

This restaurant delights us with spectacular city views where tradition and modernity converge. An innovative concept, spread over two floors, that promises to become one of the must-visit places for Madrid’s public.

Located in a prime spot, in the heart of the iconic Gran Vía in Madrid, Gran Vía 18 offers an enticing culinary proposal with traditional roots, enhanced by creative and modern touches. On the sixth floor of the building is the impressive Rooftop, which features two spacious terraces offering incredible panoramic views of Madrid while you dive into a tempting menu with delicious bites for all tastes. This product-driven proposal, designed by the renowned chef Jairo Jiménez, includes traditional tapas recipes such as their grilled Russian salad, the spectacular Arbizu chistorra, or the incredibly tasty Burgos black pudding. These irresistible bites are complemented by an enticing cocktail menu crafted by Daniel Regajo, who, after his stint at StreetXo in London, tempts us with his impeccable signature cocktails that are a true spectacle. The experience is rounded off with carefully curated pastries by pastry chef Carlos López Navarro, always leaving us with sweet bites of pleasure that make it worth breaking the diet.

On the fifth floor, an elegant restaurant awaits, impressing us upon arrival with its striking interior design project, where we enjoyed a pleasant evening attended by a great team of professionals.

During our first visit to Gran Vía 18, we started with an original grilled vegetable Russian salad with octopus and AOVE mayonnaise foam. A daring version that surprises with a different flavor from the classic Russian salad. Creamy and very tasty, it led us to the fun Caesar salad saam “our way,” as it appears on the menu, with parmesan air, crispy chicken, and lime. A striking starter, bursting with flavor and expertise, which was followed by the exquisite matured beef steak tartare brioche. A true spectacle, that captivated us from the first bite and we enjoyed from start to finish, before trying a well-prepared Iberian pork lagarto with Canarian black mojo, accompanied by tasty fried sweet potatoes. A perfect side that adds a balanced sweet touch to the meat.

Among the fish dishes, we tried the oak charcoal-grilled squid with roasted garlic aioli and puffed potatoes. An excellent choice that includes the crispy squid tentacles in a light tempura that is absolutely irresistible.

We ended with a dessert perfect for this time of year, the lemon pie with citrus lemon cream, Italian meringue, biscuit powder, lime gel, and homemade lemon peel ice cream. A perfect finish that helps cleanse the palate and is light, fresh, and delicious.

Gran Vía 18 arrives in the capital to conquer us with high-altitude gastronomy in a unique location where enjoyment and good times are always guaranteed. This summer’s new meeting point in the capital already has a name: Gran Vía 18.