Paco Roncero: innovation, technique and a unique perspective on Madrid
Throughout his career, the chef has developed his own vision, a personal way of interpreting the product, the territory and the gastronomic experience.
That vision is now embodied in “Madrid, Madrid, Madrid”, the new tasting menu of Paco Roncero Restaurant, a proposal that places the capital as a conceptual and creative axis.
Madrid as a starting point
The new menu stems from a clear idea: a return to his roots. For Paco Roncero, Madrid is not merely the setting for his work, but a vital territory that has shaped his professional and creative evolution. Here, the city becomes conceptual raw material, approached from an emotional rather than a descriptive perspective.
Far from a literal interpretation, the menu offers a reflection on the rhythm of the city, its cultural diversity, its history, and its contemporary identity. Madrid is presented as a complex space, translated into gastronomic language through the chef's experience and sensitivity.
The city interpreted through a culinary lens
Each dish on the menu functions as an interpretation of different aspects of Madrid: its neighborhoods, its symbols, its recognizable flavors, and its daily pulse. Reinterpretations of classic recipes, references to emblematic products, and offerings such as a roulette of chocolates inspired by different areas of the city articulate a narrative that connects tradition and contemporary style.
The collection constructs a narrative that addresses the city from multiple angles, incorporating cultural references, gastronomic memory, and a current vision of Madrid's cuisine.
The gaze as a menu structure
The menu's guiding principle is Paco Roncero's way of seeing: attentive, precise, and based on observation. The creative process begins with analyzing the surroundings to transform them into flavors and textures, where the land acts as the driving force, but it is the chef's interpretation that defines the final result.
This approach responds to a conception of cooking as an exercise in reading reality, in which each dish is the result of prior observation and technical and conceptual reflection.
Innovation and technology as tools
Paco Roncero's relationship with technology has been a constant throughout his career. From researching new techniques to developing tableware using 3D printing, innovation is part of his working methodology.
In “Madrid, Madrid, Madrid”, technology is integrated discreetly. It doesn't act as a main element, but rather as a resource that expands the expressive possibilities of the menu and reinforces its narrative coherence.
A complete gastronomic experience
The menu is conceived as a holistic experience encompassing the kitchen, the dining room, the tableware, and the service. Each element is designed to complement the culinary narrative and facilitate a complete understanding of the offering.
“Madrid, Madrid, Madrid” thus functions as a synthesis of Paco Roncero’s current moment: a mature, personal and reflective cuisine, which reviews the chef’s connection with the city from the accumulated experience, without losing curiosity or the will to continue exploring.
