OSA
Sara Peral and Jorge Muñoz started OSA's menu with a boar's head wrapped in a pig's mask, cooked for 40 hours and dried for two months.
Why go
The chefs Sara Peral and Jorge Muñoz, both from Madrid, trained at Mugaritz and spent two years planning OSA after Muñoz left Picones de María.1 They opened in March 2023 beside the Manzanares river, in the west of the city.2 Julia Pérez Lozano of Gastroactitud ate there weeks later and called it one of the most powerful and interesting openings of recent years. Let's hope it doesn't go wrong.
1 The MICHELIN Guide gave them a star that November, which she called deserved but hasty.1 In January 2024 the pair won the Cocinero Revelación (breakthrough chef) prize at Madrid Fusión.1
The cooks serve one seasonal menu of 16 to 21 plates and said in 2024 that they change it up to five times a year.4 Benjamín Lana of 7 Caníbales ate it in spring 2024 and took the charcuterie on the terrace: rooster neck, lengua escarlata (scarlet tongue), pheasant salchichón and boudin noir, very fine, made by them with skill and patience.
2 He also had a mountain trout from the Bedón river in Asturias, smoked over apple wood in the house and served with French butter, and called two red partridge courses outstanding.
2 In 2023 Pérez Lozano praised the red mullet with sake lees fried in tempura, of an unusual and delicious texture.
1 Pilar Portero and Sofía Moro of Guía Repsol had the roast chocolate pepper with a pilpil of Faroe Islands cod and wrote that the cod, bound with the peppers' juice, made a silky, elegant plate.
3
Both critics had reservations. Pérez Lozano found the desserts technically the weakest part of the menu,
and wrote that the fish they age instead of smoking sometimes came with leathery skin.1 Lana thought the trout finds no connection
with the zampone, a pig's leg stuffed with its own meat and served with chickpeas, and asked the cooks to stop the menu feeling like a road without signposts.
2 He still put the plates first: It makes me happy that at OSA the plate is far more powerful than the story, but a little light in the middle of the forest, yes.
2
Order this / avoid
- On the menu: the house charcuterie that opens the meal (Julia Pérez Lozano, 2023; Benjamín Lana, 2024).2
- On the menu: the Bedón trout smoked over apple wood (Pérez Lozano, 2023; Lana, 2024).1
What locals & experts say
- David P. Leja, World of Mouth (undated):
This restaurant has been the opening of the year in Madrid, and likely in all of Spain.
6 - Julia Pérez Lozano, Gastroactitud (2023): 7.5 out of 10.1
- Award: one MICHELIN star, first given in November 2023 and held in the 2026 guide.7
- Award: 2 Soles Guía Repsol, 2024 and 2025.5
Good to know
- Where: Calle de la Ribera del Manzanares 123, in a two-storey chalet in the colonia del Manzanares.5
- Price: the menu cost 180 euros in April 2023.1
- Timing: in 2023 it shut on Monday at lunch and all weekend.1
- Booking: book by phone on 670 835 507.5
Verdict
should-visit — Go to OSA for the house charcuterie and the apple-smoked trout from two cooks who trained at Mugaritz. The desserts were its weak spot in 2023. The menu cost 180 euros that April.