Gofio Madrid Tripadvisor Reviews - Gofio Madrid - Buy Reservations
Getting a Reservation at Gofio Madrid for Today or Tomorrow is Easy!
Buy a verified reservation at Gofio Madrid from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Madrid's Best Restaurants that are most frequently booked by customers of Gofio Madrid
Ranked #21 in Madrid's Best Restaurants.
Gofio Madrid Tripadvisor Reviews
Latest Reviews On Tripadvisor
15 Reviews
0 Replys |
! innovative, informal and TOP Michelin star
We went because the name attracted us, as Tenerife lovers, it refers to a local "flour". 1 Michelin star, a location that leaves one perplexed, accustomed to normal pomp and gems... but nothing shocking, let's say correctly and pleasantly alternative In all I can only say a great experience and surprise... starting at the TOP from the first course we were worried about seeing the level drop, considering the long tasting menu that awaited us... instead TOP, TOP, TOP until the end Elegantly informal and informally very professional service I won't describe the dishes, the photos speak for themselves Thanks guys, you were wonderful
Be the first to ReplyDifferent Canarian cuisine
I am from the Canary Islands and I went with my family. We chose the most extensive menu and I really lacked basic knowledge of my land (cherne, plantain, mango). The experience was not bad, but I found the price very high and I would not repeat it. The staff very good
Be the first to ReplyAWESOME
Apart from the sky-high food, it is a totally recommendable experience. They teach you culinary customs of the Canary Islands and take you on an exciting journey. Being in a Michelin star restaurant and feeling so comfortable with such close and pleasant service is priceless.
Be the first to ReplyLOST BONUSES WITHOUT HAVING EXPIRATION DATE
I'm going to tell you how disappointed I am with this restaurant. And I cannot rate my experience on the site, since I have not had the opportunity to go. Well, they have prevented me from going with the actions they have done. Having 1 Michelin star, you expect from a restaurant that the service lives up to it. But apparently, that is not the case. Year 2019. I buy 2 BONUSES in December to give it away in January 2020. They have NO EXPIRATION date. I repeat, they do NOT have an expiration date. March 2020. We all know what happens. COVID - 19 and from there, restrictions and changes in our lives. August 2020. My partner sends an email to the restaurant, asking until what date the BONUS was valid. The answer you get is the following: the voucher does NOT have an expiration date and therefore, we could enjoy it whenever we wanted. October 2023. We plan a trip to Madrid. We are no longer 2, but 4 in the family. My partner tries to contact the restaurant via email. They answer that the BONUS is no longer valid and has expired. Logically, from there, we answer and send some other email, sending them the email that they themselves sent in August 2020. In addition, several phone calls, which have no response (how strange). And it is for this reason that I waste time in my life writing about what has happened to me. I understand that the Gift Vouchers now have 2 different details than when I bought them: - the BONUSES now are valid for 1 year. - and the BONUSES now have increased by ā¬15 each. I understood that if the time came, we went and enjoyed the gastronomic experience, there was no doubt in my mind that I would have to pay the difference in each of them. But from there, to GIVE to the Restaurant ā¬100 (price that the 2 vouchers cost me, either).
Be the first to ReplyA starry warehouse
The place is a warehouse set up as a restaurant. As for the cuisine (typical of the Canary Islands), everything is very particular, some dishes are discreet and others less so but in general everything is exaggeratedly spicy. The service also leaves a lot to be desired, certainly not that of a Michelin star restaurant... Rejected!
Be the first to ReplyGreat to go once
After some time thinking about it, we decided to try Gofio since we are Canaries in Madrid and we were curious about the experience. The result of our visit was a long dinner with plentiful and mostly delicious food. We ordered the ā¬95 menu and in our case it was more than enough. The dishes are surprising, and have very rich flavors that transport you to earth. In addition, the staff is very friendly and detail-oriented. The big shadow: it is very high in price. ā¬250/2pax for an experience that is very good but that you have in other restaurants for ā¬100 less, and in establishments of a different level. On the other hand, the expensive wine list, and not a single white wine of the year, all from 2021... with a Michelin star. In short, you do not leave with the feeling that it is worth every euro, and that is why it is placed in one of those experiences that you live once, but not repeat.
Be the first to ReplyA successful and special experience, they deserve their Michelin star.
Gopio is a restaurant based on the cuisine of the Canary Islands (islands located in the Atlantic Ocean west of Africa and belonging to Spain). She has one Michelin star and she justifies it with the experience of the food. The meal consists of small portions. There is an option for 10 Dishes from 14 or for all 14. The meal itself is very experiential and takes well over two hours. I was a bit out of wine and towards the end of the meal I almost fell asleep on the table. Some of the dishes were amazing in taste and slightly less successful. All in all - the experience is very successful and special.
Be the first to Replyterrible experience
People, this restaurant is a scam! The menu does not provide information about the selection of products used on the day of the reservation. They request to provide information for intolerances, allergies or food restrictions, but not in relation to the dishes. When I sat at the table, I had to wait 25 minutes before the waiter came to my table. He told me about this evening's composed menu. The entire menu was composed of pork and the main course was chicken. I don't eat any of the boar/pork and I don't eat anything with chicken either. I made it clear to the waiter that I didn't want to eat any of this, and I wanted to leave. The waiter didn't let me go and told me that the chef would prepare something for me. How can he propose that, without fresh products being purchased. The only thing I could imagine was that the chef would take something out of the freezer. I didn't accepted that, and I said again that I wanted to leave. The atmosphere became aggressive, and I stood up. At the bar-entrance he asked me for my credit card, and I told him I didn't wanted to pay. He was not satisfied with that, and I proposed to pay 20 Euro as compensation, but he refused to accept. It went more aggressive, I felt a bit afraid. Not wanted any further trouble, I left the restaurant. A few days later my credit card was charged with 50 euros. I think it is pure theft, and I have considered reporting it. But I think it is better to express my dissatisfaction in this way via TripAdvisor. People beware of this series of scandalous practices with menus that are composed on the day of the reservation, and the customer has no prior information about the composition and the products. GƩrard LasƩs
Be the first to ReplyGood tasting menu
The restaurant offers only tasting menus inspired by Canary Islands. There are two options of sets: full experience with 15 servings and short one (11 servings). We chose big set and it was really great! Interesting combinations of ingredients show you full variety of Canary cuisine. Portions are small, but you should be very hungry to eat 100% of every plate :) there is wine paring option or you can order drinks (wine, champagne or beer) by glasses. Btw there are couple of cocktails (Gin fizz and Negroni). Nice and minimalistic interior. Unfortunately staff should be more smiley and affable - only one guy was welcoming and talkative, all girls were without any nice emotions and smiles.
Be the first to ReplyThe worst Michelin experience ever
The place doesnāt have a menu. When they asked about my allergies and I replied that I donāt eat meet they said that they āwill tryā. You donāt expect this kind of answer in a restaurant,especially michelin.The menu consisted of 10 courses,one of the dishes they brought for me had meat and two had gluten.When I asked for a replacement they said that they canāt do anything and if we had any allergies we should have told them in advance.They didnāt ask when we booked though.They took money for my menu anyway.And when we tried to cancel the reservation they told us that in this case they need to charge our credit card that we used for booking for 50 euro for each person.Worst experience in Spain.
Be the first to ReplyDifferent kinda Michelin Restaurant
one Michelin star restaurant specializing in Canary Islands food. very interesting concept and all the dishes from testing menu are good. our waiter is also very polite and informative, except there is one busgirl (standing beside him holding the food at table side) was rolling her eyes for reasons I couldn't guess. she doesn't like her co-worker? or she simply had a very bad day?
Be the first to ReplyAn amazing adventure of Canary Island cuisine
If you believe youāll have the opportunity to dine here in the next years, skip the review and simply go. The joy of exploring their cuisine is part of the experience and I donāt want to steal that from you with the following clumsy description. I found myself in Madrid. Work had brought me to Europe for two weeks which forced (and I use the term loosely) me abroad for the weekend on the companyās dime. The trip began in London but I did have (and did in fact exercise) some control over the journey. I chose Madrid for the weekend given the fact that I had spent considerable time in the other continental destinations I would traverse during the work week. Food and culture would be my focus (given the jet lag and fatigue and stress of the week, modest adventures seemed more appropriate). Without planning (a brave confession on my part - spontaneity is something I measure worse than most of the seven original sins) I managed a table at Gofio. A trip (via cuisine) to the Canary Islands. To slice off such a delicate and unique slice of Spanish gastronomy thrilled me, particularly given my ignorance of the place. I intuited a Spanish influence and that an island suggested seafood and a volcanic one suggested very mineral rich wines but my intuition ended there. The location is central. The winding central calles of Madrid. An understated entrance that you could walk by and be corrected by google maps and walk by again and turn three times on the wrong Calle before finding it. But I speculate. A warm greeting. A starting drink. A simple menu - a few variations on the governing notion that they will take care of you and at the end provide a menu of where you went. I dine early by my standards and at a time that most Madrilenos would describe as Jurassic. Spanish roosters were still on their first coffee. A fully bilingual staff (at a minimumā¦I suspect they expertly handle all dialects). With my dozens of Spanish words, Iām more fluent in Spanish than most trolls of Hogwarts so I insisted on Spanish only, which they obliged. Their patience and my confusion was a feature not a bug. We set sail and the adventure began. A tart overflowing with a creamy foamy top. A very thin crisp base and a taste of surf. Pine nuts and crispy vegetables paired with some shellfish either born in tiny bites or carefully trimmed to that size. A recognized the bubblegum tuna on the next course immediately. It sat on an ovoid of similar color and cover as before. Tuna on a hard boiled egg covered with Mayo and stuffed with potato salad. But it was perfection. Calling the Mona Lisa a portrait of a lady is correct but misses the mark. Third a croquette. I thought I heard iberico in the description. I think I was wrong. A crispy fried base held a return to potatoes and on top a carefully cared for egg yolk that oozed to unite the dish. A volcanic cider. So apples grow there. No obvious carbonation. No obvious sweetness either. I taste a few times. Why does it seem like a Sherry? A shrimp and partner dish arrived. A big beauty of a gambas prepared whole and barely cooked (the proper fate for it). Fleshy clean and tasty. The partner was some crisp bits with avocado cubes and three grey green globs. The chef has taken all the rich shrimp essence out of the shrimp and condensed it into those globes. Why did the cider taste like Sherry? Because Apple and shrimp donāt pair but Sherry and the sea do. Fantastic. A soup. In a thick rough black bowl. A small piece of pork with its skin. Baby corn and corn nuts. On the side are onions and queso and a powder I canāt identify. The server recommends it (Iām enforcing my avoidance of English which they accept). I taste it. Subtle. Not pork floss or the such. I complete the dish by jumbling all the onions (Iām a bachelor this weekend) and queso and half the powder. A rich yellow white wine from Diego island. Subtle bouquet. Tears nicely. Dry. Apparently if you are looking for sweetness on the Canary Islands, it isnāt in the fruit. Pescado arrives. That means fish. Sashimi style in this case. I might have heard a warning about spice? I see a bit of chili oil but it doesnāt intimidate me. Delicious. I relish the fish and conquer the chilis. I have battled mouse droppings chilis in Thailand, cried my way through Sichuan dumplings and wrestled vindaloos in Mumbai so I know what it is to fail in a spice battle. These chilis are accompanied by something rich and earthy that I love but canāt identify. A fat fried pepper arrives on a field of battle lost by various bones, bark and dried fish on a silver chalice. I believe my instructions are to take only the pepper. Iām uncertain. I eat the pepper. A perfect shade, thin and crisp and stuffed with a melange of cooked fish and texture. The delicate fried rim falls into the bowl and mixes with the sauce and serves as the final taste. But what of the rest of the dish? I glance about me. I can always follow the cue of an expert. Alas I sat first and my zeal (coupled with being without company) means I am ahead. I wait without commitment and the servers take it away efficiently and I detect no scorn. Success. A glass of red. From Santiago island? I smell. A nose of rich volcanic soil and more. Leather follows. What leather! A barnyard of leather. My God - did Noahās ark crash on the Canaries? The taste is rich and full of tannins and luckily lacking the biblical menagerie. Shaved truffles! On a yellow broth. Boats carrying them must journey to the canaries I suppose. What are the ingredients? An earthy corn broth (not a variety bred for an easy life of rich soil and tender care?) with small soft boiled eggs (not chickens?) and the truffles. No messing around - jam just those taste buds with the strongest signal. No sweet corn here. Another course. More Spanish Dorado. Thatās a fish. Venezuela. Thatās a place. Arepa. Thatās food. I see a splash of guacamole. The fish is perfect. Swimming (for the last time) on a delicate broth. The guacamole is guacamole. This must be a comfort dish. The arepa. A second glance (see wine list above and apply it to my current faculties) reveals it is attached to a chicken foot. Not a prediction I would have made. I bite in (arepa side first). Fluffy crispy corn flavors (Iād spent time in Caracas decades ago so grasped it right away). Perhaps some chicken broth played a role? Or perhaps shaking hands with poultry while dining clouds the mind. And some sweetness on the corn ! Red wine now gives way to new glass of a dark Cherry hue. The fragrance reminds me itās time to bathe my pet duck but the taste is smooth. Pork and a rich green adobo? Potato chips on the side sprinkled with paprika. I use my knife for seemingly the first time. The pork is rich and textured and smothered in that heavenly sauce. I vacuum it. I move to the chips and discover the base of that dish filled with the sauceā¦an amazingly thoughtful treat. I check the rest of the table and find no more sauce to reeds my selfishness. A menu arrives at the end now rather than the beginning. I see a leche dish there so know dessert is coming. Corn again is in charge. It wonāt relent to sweetness but pleases with texture, flavor and balance. Some ice cream, some cream, cinnamon and sprinkled sugar close the meal. Itās nice to be reunited with them but arguably Iāve been keeping better company. I leave with a blessing for the fishermen off the canaries and their rich hauls and the farmers and their steep harsh slopes. And a prayer for their dentists whose business suffer on a country that seeks culinary pleasures apart from those that rot the teeth. I sailed their seas and hauled in tunas. I plied their bays and netted crustaceans. I climbed their slopes and plucked their hardy grapes. I was invited into their homes and sampled their kitchens as abuelitas coaxed another bite. All within a walk from and a stagger back to my hotel. A reverse Columbus- i had discovered a new world from where his journey began. It will linger in my mind for years.
Be the first to ReplyLike a Five Star trip to the Canary Islands!
We enjoyed a fantastic 14 course ( you are offered the option to do just 10 course) dinner at this Michelin starred restaurant. Each course was not much more than a single bite but we were quite full at the end. Their wine list consists exclusively of wines from the Canary Islands as was the basis for each food course. Very friendly and attentive staff. A truly unique and worthwhile dining experience in Madrid.
Be the first to ReplyInteresting food & wine, inexperienced staff
Having had some experience with *-michelin restaurants I was curious to dine in my first Spanish Michelin-starred place. First impression: we arrived at 8.02pm (reservation at 8pm) .. doors still closed, and when opening the doors ourselves.. āsorry sir, weāll open in 2secā.. off we go for a small walk.. then .. at 8.15pm.. a call from the restaurant.. āsir, weāre open.. are you still coming?ā š¤ Then the experience.. food & wine were excellent.. you notice thereās a great chef inside.. but then.. why not engaging some enthusiastic people to serve your clients..? We only saw beginners, clearly not trained to serve in a 1* place. In Belgium, kids go several years to the Groene Poorte before they are allowed to serve in a decent restaurant.. gothic servants who make you feel the end of the world is near is not what I expected.. In short.. keep going but send your staff to the Groene Poorte in Belgium šŖ
Be the first to ReplyMore than terrible
It is not worthy. You pay one Michelin start price and food is tasteless, any special feeling or flavour I could tell was amazing. I have tried different One Michelin start restaurant and this is the worst.
Be the first to Reply