In just twelve months, chef Rubén Hernández Mosquero’s most personal project has evolved from one of the year’s most anticipated openings into one of Madrid’s benchmark dining destinations and a rising name on the international gastronomic scene.
- EMi celebrates its first anniversary, having established itself as one of Madrid’s most acclaimed dining destinations.
- In its first year, EMi has earned one Michelin Star and one Sol Repsol, been named La Liste’s Best New International Opening, and featured in some of the world’s most prestigious gastronomic guides and rankings, including the Hot List 2026, Guía Macarfi, Tapas Magazine and Metrópoli.
- As it enters its second year, the restaurant remains true to the philosophy on which it was founded: a deeply personal culinary vision where seasonal produce, research, and the influence of New Nordic and Asian cuisines come together.
- In its first year, EMi has not repeated a single wine pairing. A milestone that reflects the philosophy behind Miguel Ángel Millán’s beverage programme: a living, ever-evolving experience in which every service is uniquely crafted from a cellar of more than 1,300 references.
Madrid, July 2026 – In just twelve months, EMi has evolved from one of Madrid’s most anticipated restaurant openings into one of Spain’s leading fine dining destinations. Chef Rubén Hernández Mosquero’s most personal project celebrates its first anniversary after earning one MICHELIN Star and one Sol Repsol being named La Liste’s Best New International Opening, and securing a place in some of the most prestigious national and international gastronomic guides and rankings, including the Hot List 2026, Guía Macarfi, Tapas Magazine and Metrópoli awards. EMi has also been recognised by the MICHELIN Guide for offering one of Madrid’s most outstanding wine lists.
At the heart of the project is Rubén Hernández Mosquero, who, after more than a decade working in some of the world’s most influential kitchens—including Noma, Geranium, Azurmendi, Il Ristorante Luca Fantin, Minibar by José Andrés and Atomix, where he led the Research & Development department—returned to Madrid to bring to life the most personal project of his career.
EMi is the result of that international journey and of a culinary philosophy in which the precision of New Nordic cuisine meets Japanese and Korean techniques, always guided by a deep respect for the finest seasonal produce from across Spain. It is a proposal that reflects Rubén Hernández Mosquero’s international experience while remaining deeply rooted in his Extremaduran heritage, evident in the way he interprets landscape, produce and culinary memory. The restaurant’s evolving tasting menu showcases this philosophy through deeply flavoured broths and stocks, fermentation, curing and preservation techniques, seaweed as a defining ingredient and a strong commitment to seasonality, resulting in a cuisine of remarkable technical depth and a distinctive identity.
The beverage programme is another of EMi’s defining pillars, conceived as a narrative that runs alongside the tasting menu and enriches every course. Led by Miguel Ángel Millán, recipient of the 50 Best Beronia World’s Best Sommelier Award, it goes far beyond the traditional concept of wine pairing to become an integral part of the dining experience. With a dynamic cellar of more than 1,300 labels and a dedicated wine course built into the menu itself, Millán creates a unique journey for every service. Throughout the restaurant’s first year, not a single pairing has been repeated. Each menu has been accompanied by a completely different selection, moving through great Champagnes, some of Spain’s most iconic wines, cult European labels and a carefully curated selection of sake, all thoughtfully chosen to complement each guest’s experience.
Rather than viewing its first anniversary as a milestone reached, EMi sees it as the beginning of a new chapter. The restaurant moves forward with the same philosophy on which it was founded: cooking with honesty and sharing with every guest the result of years of learning and experience gained in some of the world’s most demanding kitchens. It is a project that has found in Madrid the perfect place to develop its own culinary language—one that brings together seasonal produce, technique and the knowledge acquired throughout a journey that began in a small village in Extremadura and continues to evolve every day through its own cuisine.
«Celebrating our first anniversary is a moment we approach with immense gratitude and a deep sense of responsibility. We are profoundly thankful for the warm reception EMi has received and for the continued support of our guests, collaborators, members of the press, distributors and, above all, the entire team who make this project possible every single day. Reaching this milestone encourages us to keep evolving and striving to offer an even better experience, while remaining true to the essence and philosophy on which EMi was founded,» say Rubén Hernández Mosquero and Miguel Ángel Millán.
Twelve months after opening its doors, EMi is celebrating more than an anniversary. It is celebrating having built, in record time, a distinctive identity within Spain’s contemporary gastronomic landscape.
PHOTOS HERE
Everything you need to know
EMi
64 Gaztambide, Madrid, Spain
www.emimadrid.com
@emirestaurantemadrid
Tasting menu: €195 (optional wine pairing available)
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