La Gamella

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La Gamella Restaurant. Sharing the Pleasures of Food. Since 1988

Our bistro-style dishes have been the restaurant’s signature cuisine for some twenty years. Most of our offerings change according to season in order to take full advantage of fresh ingredients of the finest quality. Others have become staples for which our clients return again and again: caesar salads, American hamburgers (which many say are the best in town) and steak tartare with a drop of Jack Daniels. Probably the best NY Brunch in Madrid.

Take a break for lunch with friends and colleagues at La Gamella

Located in one of the most exclusive areas of the Spanish capital, La Gamella is a superb choice for lunch, be it something light or a three-course meal. Close to El Prado Museum and La Colección Thyssen, to the Retiro Park and the Town Hall, a lively yet intimate atmosphere reigns. OR the restaurant has a lively… For lunch you can always expect a rich array of classic American and Spanish dishes. We also offers seasonal prix fixe lunch menus.

Evenings at La Gamella are intimate, casual, enticing

When night falls on Madrid, the city transforms. There is a subtle magic in the streets, in the lights, in the architecture and, above all, in the spirit of the people.

Just a short walk from the hotels Ritz, Palace and NH Palacio del Retiro, we can serve either as your door to Madrid’s nightlife or as a home away from home in which to simply relax. In either case our chef will treat you to his most tantalizing creations. And our cellars will provide you with a wide variety of some of Spain’s finest wines.

Come for a unique culinary experience, or like many Madrileños, just for a quiet evening of good food with good friends. It will be our pleasure… We also offer a seasonal prix fixe dinner menus.

GAMELLA: Palabra castellana de origen latino. Un tronco vaciado. Recipiente que usan en el campo para dar de comer a los animales. Los extremos de los yugos. Cuenco de madera que usan los monjes para la comida. En algunas partes de Castilla, en la matanza, donde amasan el picadillo para los chorizos.

EN LA COCINA: Chef Fernando Legido Sánchez

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