Here, diners are treated to culinary delights from Diego Munoz. The respected chef is known for his creative dishes that celebrate Peruvian cuisine and his South American heritage. Munoz cut his teeth at the world-renowned El Bulli and Mugaritz before becoming head chef at Bilson’s in Sydney and taking over the kitchen at Astrid & Gaston.
Now, Munoz is making his mark on Madrid. When translated from Quechua (the ancient language of the Incas), Oroya means ‘a cable with a platform that unites two places divided by water’, according to the chef. Rooted in classic gastronomic techniques from both Spain and Peru, the vibrant dishes have been thoughtfully designed with sharing in mind.
Highlights from the menu include sea bass ceviche with Limo chili Limo peppers and tiger’s milk; oysters dotted with dashi, umeboshi, pickled chalaca and red algae; and papas arrugadas served with a traditional huancaina sauce and coffee.
Guests visiting Madrid Edition’s Oroya will also be spoilt for choice with the restaurant’s extensive cocktail menu crafted by Munoz together with head sommelier Juilo Barluenga. Pisco is very much the star of the show here – be sure to try the Pisco Sour, made with Pisco Puro Quebranta, Pisco Mosto Verse Italia, egg whites and lime.