Sala de Despiece
Javier Bonet's butcher-lab counter, now on Calle Alonso Cano in Chamberí, plating raw and torched cuts theatrically tableside.
The call
Worth it if you only have one day and you are traveling as a couple.
Why
- 01
White tiles, stainless steel and a 'despiece' (butchery) concept where dishes like the Rolex are rolled and flame-torched right in front of you.
Our read - 02
The original Ponzano room closed in 2024 and the flagship moved a few streets north to a larger Alonso Cano space — still counter-led, still a fun, design-forward bite.
Our read
Is it a fit?
Go if
You only have one day
Even on a tight schedule, Sala de Despiece earns the hours.
You are traveling as a couple
As a couple, Sala de Despiece works.
You are traveling solo
Solo, Sala de Despiece works.
Food is a reason to travel
For food & drink, Sala de Despiece delivers.
Think twice if
You are traveling with kids
With kids, give Sala de Despiece a miss.
You are watching the budget
On a budget, weigh it — Sala de Despiece isn't cheap for what it is.
You prefer local life to spectacle
For local authenticity, Sala de Despiece is hit or miss.
The plates that decide it
- The 'Rolex' — the signature — pancetta wrapped around slow-cooked egg yolk and foie, rolled like a watch strap and torched at the counter
- The 'Chuletón' — thin-sliced beef rolled tableside with tomato and tartufata; the other dish that made the room's name
- The assembled vegetable and fish plates — reliably interesting between the showpiece cuts
Plan it well
- Cost
- ~€35–50 per head
- Allow
- 1–1.5 hours