Outside the city of Madrid, we do not only find the most traditional gastronomy, there is a magnificent offer of high level cuisine in which you can find restaurants with Michelin stars, chefs trained in the most prestigious cooking schools and with experience in the best restaurants, tireless searchers of local products, self-taught and, in short, a range of establishments with their own personality that justify by themselves the visit to any of our municipalities.

From the Academia Madrileña de Gastronomía we never want to recommend one establishment over another, we thank the establishments we refer to for their collaboration, but they are only an example of the gastronomic offer that Madrid has, and we invite you to discover for yourselves the great richness of our Community.


Collado Mediano is a small haven of peace that counts among its many attractions with the Koma restaurant, run by Rubén Amro, a chef with a solid background who has worked in the kitchen of Alberto Chicote and who, under the guidance of Iván Cerdeño, has been responsible for the Florida Park restaurant. After being chosen by ACYRE as the best chef in Madrid, he won the Spanish Cooking and Pastry Championship organized by Facyre. The Maestres de Cocina de Castilla y León and, the National Academy Bocuse d’Or Spain, directed by Martín Berasategui, selected him to represent Spain in the prestigious competition in 2022.

And if you feel like trying the fusion of Latin recipes with local products, also in Collado Mediano you will find the Mesta restaurant, where Daniel Pedrosa, trained in the school of Salvador Gallego and after a long career that begins in Casa Gerardo, continues in various restaurants in Spain, and is completed with his travels to learn about different cultures and gastronomies, working in countries like Argentina, Peru, Venezuela, Dominican Republic and Colombia, finally deciding to set up his own project in the Sierra de Guadarrama settling in Collado Mediano in 2017.


Becerril de la Sierra is one of those quiet places that invite you to stroll around enjoying a purely mountain environment. And in Becerril, in addition to the traditional places for tapas, roasts and enjoy traditional cuisine, we can find a place that draws attention: Malabar.

To understand Malabar you have to know the trajectory of Yago Márquez, its chef and owner (together with his partner Cecilia Delpech whom he met in Lasarte). Trained at Paul Bocuse’s school, he has worked at Pierre Gagnaire, Pavillon Ledoyen and L’Atelier de Jöel Robuchon, but Martín Berasategui crossed his path and in 2007 he started working with him in Lasarte; two years later, he was in charge of starting up “Martín” in Shanghai and in that city, street cooking and markets opened new horizons for him. Then the couple moved to Argentina and, finally, they come to the Sierra de Guadarrama where they end up setting up a small bistro called Malabar, a place apparently informal but with all the technique of a great chef at the service of what he calls “nomadic cuisine”.

And if you go to Becerril and prefer something more traditional, do not forget places like El Albero or El Zaguán, if you are also looking for a good wine list, one of the best in the Sierra de Guadarrama is La Terrazas, with about 500 national and international references at prices that invite you to drink and that accompany an offer of traditional cuisine based on a great product


Navacerrada is certainly one of the best known places in the Sierra de Guadarrama. On the banks of the reservoir and being the starting point to climb to the Puerto de Navacerrada, it is always nice to walk around its Plaza Mayor and its surroundings with its wide gastronomic offer.

And within the Plaza Mayor we find Carande, a restaurant started by one of those chefs who, despite his youth, have very clear ideas and have enough experience to develop them. Carlos Carande obtained the Grand Diploma and the recognition of Best Student of his promotion at Cordon Bleu, from there, he went on to do his internship at DSTAgE and, later, he joined Zuberoa where, 18 months and 120 of his own dishes later, he decided to embark on his own path and set up his restaurant in the Sierra de Guadarrama at less than 30 years of age.

But, in addition to Carande, Navacerrada offers a wide range of traditional cuisine in restaurants like Felipe, La Parrilla de Pedro, El Portillón, Nébula or El Rumba or original plans like La Raclette or El Portugués without forgetting the famous chocolate with croutons of “Félix, el segoviano”, a classic in the whole sierra.

Do not hesitate, Navacerrada is well worth a visit.


At a short distance from La Pedriza, in Moralzarzal, we find what is probably the most distinguished and elegant restaurant in the Sierra de Guadarrama; founded in 1985 by Salvador Gallego, it is already part of the history of Madrid’s gastronomy.

After training – at a very young age – at El Coto, Salvador Gallego worked in different restaurants in France and the United Kingdom, joined the kitchen of cruise ships and finally landed in Madrid when he took charge of the kitchens of the Casa de Alba. With all this background, he had time to run two restaurants in Madrid until he finally moved to Moralzarzal to create with his wife a place that was tailor-made for him, achieving a Michelin star and complementing the restaurant with a small hotel that became part of the Relais&Chateaux chain.

Something special has always been his culinary school, which he started in 1999 and through which many of the chefs who today form the front line of Spanish gastronomy have passed, and which earned him the Luis Irizar 2015 Award for training.

The visit to Moralzarzal will also allow you to pass by the pastry and bead maker that won in 2021 the Award for the Best “Roscón de Reyes” of the Community of Madrid, take a “pincho de tortilla” in the legendary bar Puskas, enjoy snacks and rations in the bars next to the Plaza de Toros and we invite you to discover its small restaurants and “casas de comidas” with a great value for money.