Discover where you can enjoy the best Peruvian food in a privileged environment

Discover where you can enjoy the best Peruvian food in a privileged environment

The chef’s arrival in Spain Diego Munoz materializes with Peruvian roots cocktails and tapasinfluenced by the flavors of Europe, Asia and Latin America in one of the rooftops most desired in the city.

Oroyaone of the most anticipated openings of the year in Madrid and under the baton of the famous Peruvian chef, Diego Muñoz, launches a new way of looking at leisure and gastronomy in the capital: with a huge terrace and an impressive menu of piscos and cocktails, as well as with a spectacular menu in which the protagonists are the exotic Peruvian flavors and the local product. Oroya promises to become the favorite meeting place of the city, offering guests and visitors the perfect place to enjoy relaxed lunches at noon or late dinners based on cocktails and snacks.


Located on the fourth floor of the hotel The Madrid EDITIONOroya has a terrace that offers some of the most impressive views of Madrid, in a space full of vegetation from which the hustle and bustle of the city can be observed. A fireplace and a vine-covered pergola share space with a teak bar and rattan stools, along with a long oak table, perfect for relaxed lunches with friends and family while admiring the sunset over Madrid’s iconic rooftops.

Inside, there is a relaxed atmosphere, with a dining room with large windows reminiscent of those in a greenhouse, framed by steel structures lined with climbing plants and colored glass panels that give rise to plays of light during the day.

A point of union between Spain and Peru

According to Muñoz, “In the ancient Peruvian dialect, Oroya means connect two places divided by water. Spain and Peru are intrinsically linked and at The Madrid EDITION we celebrate these cultural connections through the kitchen. Oroya’s menu draws inspiration from the classic culinary techniques of both regions, bringing them together in a fun and colorful dining experience.”

With this in mind, the casual menu de Muñoz has been designed to be complemented by an extensive selection of cocktails made with pisco, executed by experts and including the classic Pisco Sour –with Puro Quebranta pisco, Mosto Verde Italia pisco, egg white and lime–; Capitan Oroya –with Quebranta pisco, vermouth blend and Oloroso– or Carajazo –with espresso, Licor 43, Mosto Verde Quebranta pisco and reposado tequila–; as well as a wine list from local and international producers prepared by Julio Barluenga, former sommelier of Astrid & Gastón.




With the intention of creating a unique space for the most select clientele from Madrid, the restaurant’s careful menu is designed to be shared, with dishes such as corvina ceviche with chili limo and leche de tigre; wrinkled potatoes with huancaína and coffee; oysters with dashi, umeboshi, pickled chalaca and sea grape; either ha-kao about caldo de parihuela: elaborations that know how to count, with each of its ingredients and recipes, the hCultural history of Peruinfluenced by the flavors of Spain, Africa, Italy, China and Japan.

Source: www.eleconomista.es

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