To continue enjoying together

Grupo Paraguas


Grupo Paraguas is a group of restaurants of established standing on a national level, with a presence in Madrid since 2004 and that will be crossing borders with two ambitious projects at the end of 2019 in London and Dubai. At the helm are Sandro Silva and Marta Seco, the creators and opinion leaders of a new way of doing – and understanding – the restaurant business in the country.
Nearly 600 employees are behind the engine of the six restaurants that make up the group, all of which have a different concept, style and personality, but with the same common denominator: creating an unforgettable experience for the customer.
“El Paraguas” (2004), “Ten con Ten” (2011), “Ultramarinos Quintín” (2015), “Amazónico” (2016), “Numa Pompilio” (2017), “Aarde” (2019) and “Origen” (2019) are to be found within the international concept of fine dining, which can be defined as: excellent quality cuisine, high standards of service and unique environments in exceptional locations.

El Paraguas


The sophistication of Simplicity.
Witness in the first person of the great recipes that are cooked in our kitchens, the closing of important agreements, the beginning of new illusions, promises, in short, any moment becomes a special celebration in El Paraguas.
The quintessential place for gourmets who value things well done where they feel at home thanks to the closeness and care in all the details of our team, the Paraguas family.
Delights such as verdinas with partridge or morels stuffed with foie have already reached the category of classics in the capital. Quality, authenticity and simplicity are the main ingredients, in an honest kitchen with tradition.
All this has made it internationally considered the essential classic in the capital. We will continue to be the emotion hidden in the great events of life. Exceptional moments that our tables experience every day.


Anchovies 00 from Cantábrico with avocado
Lobster Salad
Lobster Salpicon
Red Tuna Loin Tartare
Steak Tartar prepared on the table
Creamy Foie-Gras with Seasonal Mushrooms, nuts & butter brioche
Paraguas Salad
Tomatos with Artisan Burrata
Sea Urchin au Gratin
Sea Urchin Croquettes
Scallop au Gratin
Morels with foie-grass and truffle
Crab Lasagna
Asparagus Tempura with Crab
Red Prawn Rolls
Asturian Beans Stew
Asturian Beans Stew with Clams
Asturian Beans Stew with Crab
Asturian Green Beans Stew with Pheasant
Asturian Green Beans Stew with Lobster
Artichoke with Clams
Lobster Sticky Rice
Veal Sticky Rice with Sea Cucumber and Grelot Mini Onion
Fried Monkfish with Squid Ink
Asturian Style Monkfish with Homemade Chips
Grilled Sea Bass with Artichoke
Grilled Hake with Crab
Hake Cheeks Paraguas Style
Sea Urchin, Prawns and Fish Stew
Ox Tail MeatBalls
Pelayo Style Cachopo with Piquillo Red Pepper Flower (Oviedo 1950)
Grilled Veal Tenderloin with Black Truffle
Confit Suckling Pig
Lamb Shoulder with Green Salad
Lacquered Veal Shank with buttered potato puree
Gillardeau Natural Oysters with Echalotte or Strawberry Ceviche
Beluga Caviar with Homemade blinis and Yogurt Biscuit
Truffled potatoes
Onion rings with egg and truffles
Burrata and Caviar
Piquillo Red Pepper Flower
Green Salad
Buttered Potato Puree
Truffled Potatoes
Paraguas’s Pisto
Joselito Millesimé 2016 Iberian Ham Platter
Red Prawn from Denia boiled in sea water
Crab Salpicon with its coral and tobiko yuzu roe
Tempura Prawn with Citrus Mayonnaise
Spiny Lobster Stew in Two Services
Seasonal Vegetables glazed with Green Bean Cream and Truffle
Sautéed Clams
Baby Squid Grilled in Robata and Roasted Onion
Pork Trotters with Truffle
Vegetables with Clams and Cockles
Potatoes with Lobster
Pasta with Clams and Razor Clam
Roasted Octopus with Sweet Mustard
Paraguas Pisto
Apple Cake with Caramel Ice Cream
Frixuelo with Cheese, Chocolate or Cream
Queen Cake from Saba
Paraguas Rice Pudding
Cheesecake with Truffled Sheep Cheese and Flowers
Yogurt Cream with Violets Ice Cream
Torrijas with Cinnamon Cream
Unctuous Chantilly Flan
Artisan Ice Cream and Sorbets
Cheese Platter
Truffled Negroni
Northern Spritz
Paraguas Martini
Dark Horse
Goma Mule
Salicornia Gimlet
Transcantábrico Coffee
Saffron Manhattan
On the Road
New York Sour 2.0
Very Berry Dramble
Sunrise Lemonade
Cantábrico Beach

El Paraguas


Teléfonos: +34 91 431 59 50 / +34 91 431 58 40
Opens: 13:00 – 2:00a am
Kitchen hours: 00:00 am
During peak hours, please be patient for possible waiting before accessing your table, we apologize for the inconvenience.
We only accept reservations for lunch and dinner, not for the sole consumption of drinks. In this case you must go to the restaurant directly.
Dresscode: Smart-casual
Our kitchens will remain open throughout the day.