Roostiq is a Spanish restaurant that focuses on farm-to-table cooking—more specifically, wood-fired dishes made with local ingredients—and could fit any occasion. There’s a busy bar zone and a calmer sit-down area in back that works for practically any mood, like a group get-together, birthday dinner, or casual post-shopping snack and drinks. Each dish is prepared simply, to let the natural flavors of the meat, seafood, and vegetables shine, rather than being smothered in sauces and spices.

There's lots to say about Roostiq, the sleek fire-cooking hotspot in Chueca district, but “pork cracklings and Champagne” might be enough: This wham-bam combo has had local food writers drooling since the restaurant's 2018 inception. But Roostiq isn't just another tapas spot with a viral dish or two; it's a new breed of restaurant, an asador (Spanish barbecue house) redefined for the 21st century that's all about the fuego, which you can smell the moment you walk through the door.

Fire is the secret ingredient at Roostiq, where pizzas sizzle and puff in a wood-burning oven and meat, fish, and vegetables char until tender over white-hot embers. Even the cheesecake is of the Basque "burnt" variety, brown and caramel-y on the outside and gooey within. The open-hearth technology may be older than the hills, but the buffed concrete walls, zany ceramic plates, and sturdy wooden and marble tables are unmistakably cutting-edge.

Forget everything you thought you knew about tapas; there’s so much more to learn from Madrid’s dining scene, which is raising the bar for creativity without compromising on tradition. Coque, run by the Sandoval brothers, has long been a champion of innovative haute cuisine, while Saddle, a grand affair in elegance and seasonality that opened in 2020, has quickly achieved similar must-do status. Gofio is a culinary voyage through the Canary Islands, while Sala de Despiece appeals to hip, adventurous crowds in a visually striking space that’s part science lab, part meat market.

El fuego, a través de un horno de leña y de una parrilla de carbón, es el elemento central de este restaurante de cocina honesta que se nutre cada día de los productos de la finca que poseen en Ávila y de proveedores seleccionados. Pizzas artesanas, también elegidas entre las mejores del viejo continente, son un 'must', muy especialmente las de guiños cachondos, como la calzone con sus sublimes y finísimos torreznos (que también se sirven solos con champán). www.roostiqmadrid.com

Roostiq is a small restaurant in the lively Chueca neighbourhood. The owner is Alberto Zoilo Alvarez, from Avila (a rural province near Madrid). Many of his products come from this area so his cuisine is focused on fresh and local ingredients with a large diversity of options, from Avileña steak cooked "a la brasa" (charcoal grilled) to pizza with black truffles.

Especialidad recomendada: Pizza Roostiq, con jamón ibérico, burrata y trufa. Este restaurante, ubicado en el barrio de Chueca, tiene su origen en el fuego, de modo que la mayor parte de sus platos se elaboran al carbón. Para aquellos amantes del sabor ahumado, las pizzas de Roostiq se convertirán, sin duda, en sus favoritas.

Esta es la mejor definición de Roostiq, un restaurante que basa su cocina en el fuego. El fuego de leña de su horno napolitano, el fuego a carbón de su parrilla y el fuego directo salteando el alimento en la llama.