Chef Ramón Freixa inagurates “Tradición” in Madrid with two new gastronomic concepts housed within a single location at 24 Velázquez Street, in the Salamanca district, following the closure of his eponymous restaurant, which he operated for fifteen years and held two Michelin Guide stars.
The closure of his previous restaurant, which had earned him two Michelin stars, marked a turning point in his career. With this new 600-square-meter, double-height space, Freixa introduces a multifaceted concept: Tradición, focused on product excellence and culinary memory, and Atelier, conceived as an ultra-intimate setting for just ten diners, dedicated to his high-end tasting menus. In the chef’s own words, the intention is not to follow a trend but to “be a benchmark in tradition, product, and haute cuisine.”
From an international luxury perspective, this launch is significant for several reasons. First, it reaffirms Freixa’s ability to reinvent himself after a long period of consolidated success, enhancing both brand value and competitive prestige. Second, the “two-restaurants-in-one” model allows for a diversified gastronomic offering: a more accessible space in Tradición and a top-tier fine-dining experience in Atelier, elegantly catering to both local clientele and international travelers seeking high-end culinary experiences. Third, the choice of the Salamanca district, combined with carefully designed interiors by designer Alejandra Pombo and an ambiance enriched with vintage elementos and personal memories of the chef, adds a narrative-driven dimension of luxury to the project.
In Tradición, Freixa returns to his roots with a broad menu featuring classics such as ensaladilla, gildas, rice dishes, braised meats, and fish, focusing purely on high-quality ingredients without unnecessary embellishment. In Atelier, diners enjoy a far more exclusive experience, with an open kitchen, direct interaction with the team, and tasting-menu options, “Origen” and “Origen Vegetalia” (vegan/vegetarian), of approximately 17 courses. This duality allows the chef to position himself both in the realm of accessible luxury dining and at the highest level of culinary exploration, strengthening his position within the global fine-dining landscape.
The project also reflects a distinct perspective on service and hospitality. Freixa has openly expressed his confusion regarding certain contemporary dining trends that prioritize ostentation over coherence, noting: “I do not understand why a place needs to have paper napkins on the floor in order to succeed.” This statement underlines his commitment to authenticity, personal style, and a cohesive atmosphere, key elements in the luxury market, where the experience goes far beyond the plate. In this spirit, Freixa describes his new restaurant as “a benchmark home,” a place where guests can feel at ease, even during afternoon service, without the rigidity of traditional schedules.
On an international level, this opening further strengthens Madrid’s position as a luxury gastronomic hub, capable of hosting signature concepts that rival those in London, Paris, or New York. For the Freixa brand, it represents a strategic step that blends legacy, innovation, and ambition. Within the context of a luxury magazine that analyses global industry trends, this move signals both the consolidation of a seasoned chef and an adaptation to a market where experience, personalization, and brand storytelling are increasingly central.
In conclusion, with this dual-restaurant concept in Madrid, Ramón Freixa delivers a proposal that integrates tradition and avant-garde cuisine, accessibility and exclusivity, refined design and top-quality ingredients. The project serves as a new chapter in his professional trajectory and as an example of how the luxury dining sector is evolving toward hybrid, narrative-driven formats that cater to the expectations of today’s discerning global traveler.
©Imagenes de Ramón freixa
