ÁRDIA

A culinary offering based on traditional cuisine, drawing on classic Spanish recipes and the finest top-quality national produce, led by renowned Alicante chef Nazario Cano. Stews, soups, and rice dishes—dry and creamy, reflecting its Levantine roots—and dishes finished on the grill define a menu in which off-menu items carry a lot of weight, always depending on the seasonality of the product.

The restaurant will occupy the first two floors of the building. The ground floor offers a nod to the classic Madrid vermouth bars, where you can have a snack before lunch: tapas such as gildas, cheeses, salted fish, anchovies, and cold cuts, along with more sophisticated options such as oysters and caviar, accompanied by traditional barrel-aged vermouth and a version of Madrid's Yayito. This floor, which will have uninterrupted kitchen service from noon to midnight, also includes a street-level terrace with restaurant service.

The penthouse will be occupied by ÁM-BAR, a cocktail floor that bases its offering on the diversity of drinks that form part of Spain's liquid landscape, a tour of the country through seven drinks associated with different regions and autonomous communities—Madrid, Galicia, Asturias, Castile, Alicante, Andalusia, and the Canary Islands—to which is added a selection of classic cocktails and a menu of spirits. ÁM-BAR will also come alive with the atmosphere created by a DJ with live sessions on weekends.