Gaytán

Gaytán is the culmination of a dream which then became a reality for chef Javier Aranda and as a result is far from your usual type of restaurant. This space impresses as soon you walk through the door thanks to the designer-inspired interior featuring original wood columns that flank the large open kitchen overlooking the dining room, so that guests feel as though they are part of the creative process. The cuisine, complemented by a small menu for business customers during the week, aims to showcase what they describe here as the “the joys of the season”, something they succeed in doing via several menus: Inaurem (which is the Latin word for jewel or precious object); Javier Aranda (with its focus on the main ingredients of the season); and especially the Gran Menú Javier Aranda, on which the techniques and stages involved in creating each dish are revealed to guests. One dish that fascinated us on the Seafood Sequence was the impressive Dublin Bay prawn 000 from Scotland with a beurre blanc and tarragon essence and champagne.

Open oval kitchen in the dining room

• Gaytán features an open oval kitchen in the middle of the dining room, where the cooking is visible to guests and each dish is prepared in front of them, turning dining into a multi-sensory, theatre-like experience.

Named after the chef's grandfather; a personal lineage

• The restaurant's name Gaytán honors Javier Aranda's grandfather, embedding a family heritage into the Michelin-starred project and signaling a personal storytelling element behind the cuisine.

Three-tier tasting menu approach reflecting seasonal exploration

• Gaytán offers three distinct tasting options: Inaurem (shorter, seasonal selections), the Javier Aranda menu (an intermediate season-focused study), and the Gran Menu (the full exploration of seasonal gems), allowing guests to tailor depth of tasting while showcasing the chef's modern-traditional fusion.

Tasting Menus

• Inaurem (seasonal-focused tasting menu)
• Javier Aranda (signature tasting menu)
• Gran Menu Javier Aranda (comprehensive tasting menu)

Prices

• Approx. €150 per person for tasting menus (Restaurant Guru user review; may include wine pairing)
• Without wine: €75 per person

Signature dishes

• Dublin Bay prawn 000 from Scotland with a beurre blanc and tarragon essence and champagne (part of the Seafood Sequence)

Notes

• Official menu prices are not published here; for current options and prices, please contact Gaytán Madrid directly.