“I pursue originality in my dishes in order to surprise my diners. I like to deconstruct dishes that reveal the most authentic flavours of Madrid and give them that ‘innovative travelling touch’. Always respecting the local, quality product, the artisanal production and looking for poetry in this fusion of flavours and cultures, like the ‘Culturas’ collection of Rocio de la Torre’s work that is exhibited in our Palacio”.

Innovation is fundamental in a menu that introduces daily variations and plays with current concepts such as slowfood or organic cuisine. A proposal to enjoy a unique experience through the palate.

About Eduardo Gutiérrez. His relationship with cooking began when he was a child, helping his mother in the kitchen. At the age of 16 he was already working in the picnic area of his native Los Navalucillos, Toledo. Although his studies were directed towards engineering, he soon realised that cooking was his passion and he began to take different cookery courses, training courses, internships and to experiment and create. He worked at the Hotel El Coto, where he learnt the solid basis of cooking, garnishes, sauces, techniques and elaborations. He worked in the kitchens of Paco Quirós, Joseba Guijarro, Hotel Urban and DiverXo, stopping off in Mexico for a couple of years in between.

His aim is to make El Patio de Atocha a gastronomic meeting point for the cosmopolitan Madrid public and the international traveller who stays at Palacio de Atocha.