Ariana Díaz Celma

As a gastronomy consultant, Javier Bonet has applied its good taste and culinary experience on projects such as the Musa Group at Sala de Despiece, a reinterpretation of the classic neighborhood bar with a modern air that is now all the rage. A very simple menu, quality ingredients and a wonderful decor are the keys to success of this bar restaurant that pays homage to butchers and fishmongers.

The decor is certainly very accomplished, with butcher knives, scissors or hooks for hanging meat on the wall. Everything is done with very good taste. A large bar emulating the cutting table in a slaughterhouse presides the place, meant to be shared by many people sitting on stools. On the sides you will see boxes with fresh products like the ones you see in a market.

The menu is hanging from the ceiling. It is basic and traditional and includes seafood, steaks and some delicious fried eggs. The menu features the plate, the price and the source of the food, for example 100g white Huelva prawns 100g 5 euros or 150 gr of Galician octopus, 8 euros. As for the meat, it comes directly from the Finca Jimenez Barber of Colmenar Viejo, which ensures premium quality.

Sala de Despiece  has become a must for foodies attracted by product quality and a fun environment. Wanna try it too? An average meal is about 25 euros.



  • Address: C/ Ponzano, 1 Madrid