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.
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.
Fabada Asturiana (Traditional Asturian Broad Beans stew)
Potatoes with King Prawns
Artichoke with Clams
Fabes with clams (asturian broad beans)
Fabes with Spider Crab
Green Beans with Pheasant
Green Beans with Lobster
Roast Cod With Apple Vinagrette Sauce
Fried Monkfish with Ink Fish Sauce
Hake with Cider and Apple Compote
“Pixin” Monkfish Asturian Style
Fish Stew with Clams and Sea Urchin
Hake with Sea Urchin Caviar
Hake ́s Barbel in Green Sauce and Eggyolk
Grilled Sea Bass with Artichoke
Dublin Bay Prawn Tail in Green Suace
Grilled Sea Bass with scallops and Lime Juice
Turbot with Potatoes Chips in Garlic Suace
Baked Hake with Spider Crab Meat
Turbot with Clams
Ox Tail MeatBalls
“Cachopo” Asturian Veal Sandwich
Fillet Steak Medallions with Honey Mustard
Sirlion Veal Hamburger with Foie
Suckling pig confit
Braised Tender Loin
Roast Sirlion Beef with Black truffle
Ox Tail Consomme
Gazpacho cold Tomato Soup
Squid in Ink Sauce with Rice
Macaroni with Morel
Spider Crabs Lasagna
with sea urchin caviar
Trotters with Morel Mushrooms
and Black Truffles
Pasta with Clams
Pasta with Dublin
Dublin Bay Prawn
with Fried Eggs
Sea Bass with Garlic
Sauce and Potato Chips
Oscietra IM 50g
Fine apple cake with white chocolate ice cream
Frisuelos with cheese foam
“La Reina de Saba” (hot chocolate cake and cream)
Coffe cake with Mascarpone cheese
Cream of rice pudding
Custard with meringue
Cream caramel with apple and raisins
Fruit salad with mango sorbet
Mousse of Turkish fig
Cheesecake with clotted cream
French toast with cinnamon cream
Special cheeses of the world