Clos Madrid

Here, in the impressive Madrid outpost of sommelier and restaurateur Marcos Granda, the owner of the famous Skina restaurant in Marbella who has brought this different dining option to Madrid, the kitchen and the wine cellar take on equal prominence.This eatery, with its contemporary ambience, is the perfect setting in which to enjoy modern cuisine with a creative tint, based around the traditional flavours and the best ingredients from around Spain. Here, the gastronomic approach is epitomised by Clos Madrid’s mantra: great restaurants are those that make guests feel important. The name Clos is a French word for a high-quality wine estate surrounded by a wall.

A Glazed Wine Cellar at the Heart of the Dining Experience

• The dining room at Clos Madrid features a glazed wine cellar that is visible to guests, underscoring the restaurant’s focus on wine.
• The wine program includes more than 300 wines from small producers, making the cellar a central element of the experience.

Intimate, 26-Seat Dining Room with Open Kitchen

• The dining room seats up to 26 guests, providing an intimate setting with an open kitchen view.
• There is also a private dining room for 6, enabling a highly personalized Michelin-starred dining experience within a small, refined space.

Three-Option Menu System Centered on Wine-led Mediterranean Cuisine

• Clos offers three dining formats: a Tasting Menu (8 courses + 2 desserts), an à la carte option (three courses from the menu) for lunch and dinner, and a lunch-only Clósicos menu, all adapting to seasonal produce.
• The concept centers on pairing innovative Mediterranean haute cuisine with premium wines, reflecting the restaurant’s wine-first philosophy.

Signature Ingredients

• Seafood from the Mediterranean (del mar): Seafood takes center stage in Clos Madrid's cuisine. The menu highlights the bounty of the sea, using fresh Mediterranean seafood prepared with contemporary techniques to celebrate ocean flavors and seasonal availability. This emphasis reflects the restaurant's Mediterranean character and the chef's devotion to sea produce.
• Seasonal vegetables from Clos's huerta (garden produce): The menu is described as coming directly from the garden, with vegetables sourced from Clos's own or local growers' huertas. The emphasis on the garden underscores a farm-to-table philosophy, prioritizing seasonal, pristine produce with respect for the product.
• Local land-based produce from small producers (the land): Clos highlights ingredients from the land and their commitment to small local producers, ensuring high-quality meats, dairy and other land-based ingredients that support local farming and maintain flavor integrity.
• Wine program and vineyard influence (the viña): The bodega is described as the heart of the offering, with a vast wine cellar and a focus on pairing, featuring more than 300 wines from small producers. The wine ritual—In Vino Veritas—frames the dining experience as much as the food, making wine an integral signature ingredient in Clos Madrid's gastronomy.