A chef who is not satisfied with standard
Daniel Pozuelo Calvet was born in Madrid in 1988 and grew up in the mountains of Collado Villalba, with his grandmother’s cooking as an early blueprint for patience and flavour. He trained almost by accident, then never looked back, building his craft through places like Paco Roncero Restaurante, Alboroque, Arzak and DStage. Travel keeps his ideas moving, and Bichopalo gives him the freedom to act on them fast: a menu that can change every few days, guided by the market and by instinct.
“When we see a dish, product, or wine that's overused in other places, we remove it from our menu.”
Bichopalo
JREJRE-Jeunes Restaurateurs
Madrid, Spain
Bichopalo is a small, warm restaurant in Madrid’s Ríos Rosas area, run by the Pozuelo brothers: Daniel in the kitchen, Guillermo in the dining room. Their motto says it all: “No rules, no script, no clichés.” Expect a surprise tasting menu that shifts constantly with market finds and inspiration, blending Asian techniques with Mediterranean ingredients and home-cooking comfort. Choose a short 6-course menu or a longer 11-course journey, plus daily specials when the market delivers something worth chasing.
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