Thanksgiving comes to Madrid courtesy of the Mandarin Oriental Ritz, which on 26 November will bring some of the most iconic flavours of this American celebration to the Palm Court restaurant. Beneath the glass dome of this historic hotel, gastronomy takes centre stage in an experience that reinterprets traditional recipes from a contemporary perspective.
The menu has been devised by Brian Rodríguez, the new executive chef at the Mandarin Oriental Ritz, Madrid, under the creative direction of Quique Dacosta, the hotel’s culinary director. This event offers one of the first opportunities to discover Rodríguez’s work at the hotel, which he joins following a career spanning more than fifteen years in international restaurants and hotels.
The experience begins with a velouté of roasted pumpkin, chestnuts, sage and pumpkin seeds – a dish that brings together ingredients associated with autumnal cuisine and introduces the menu’s characteristic nuances.
For the main course, the restaurant offers a turkey Wellington, a take on one of the essential ingredients of the American celebration. The dish is served with a duxelle of wild mushrooms, sweet potato purée, Brussels sprouts and green beans, alongside a cranberry reduction that adds contrast to the whole dish.
The culinary journey concludes with a pecan tart, one of the desserts traditionally associated with Thanksgiving. In this version, the tart is served with pear confit, vanilla mascarpone and pecan praline, combining different textures and nods to American baking.
Palm Court, a venue where tradition and fine dining come together
Situated beneath the glass dome of the Mandarin Oriental Ritz, Madrid, Palm Court forms part of the culinary offering at one of the capital’s historic establishments. Its architecture and its connection to Madrid’s hotel-keeping tradition provide the setting for a celebration which, although it originated in the United States, has gradually found its place on the international culinary calendar.
The hotel, situated near the Paseo del Prado, offers its culinary programme under the direction of Quique Dacosta, who oversees the establishment’s dining venues, including Deessa, which has been awarded two Michelin stars.
The appointment of Brian Rodríguez as executive chef marks a new chapter for the hotel’s kitchens, whilst continuing the collaboration with Dacosta on the development of its various culinary offerings.
Palm Court’s Thanksgiving menu will be available exclusively on Thursday 26 November 2026, for both lunch and dinner, at a price of 105 euros per person, including VAT but excluding drinks. Diners will also be able to round off the experience with coffees and herbal teas.
With this initiative, the Mandarin Oriental Ritz, Madrid is incorporating a celebration from the American calendar into its culinary programme, reviving traditional recipes and adapting them to contemporary cuisine in one of Madrid’s historic hotel venues.
