OROYA, the restaurant helmed by renowned Peruvian chef Diego Muñoz and located on the rooftop of The Madrid EDITION, has unveiled its new summer menu, bringing the vibrant flavours of Peru and local ingredients to Madrid.
The menu, developed in collaboration with Chef de Cuisine Danitza Alpaca – winner of the San Pellegrino Young Chef Award 2022 – tells the cultural story of Peru through its ingredients and recipes, influenced by the flavours of Spain, Africa, Italy, China, and Japan.
Standout dishes include Daniel Sorlut’s oysters, prepared in a Nikkei style with yuzu ponzu, avocado, and cilantro; and Causa Frita, featuring red prawn tails seasoned with their coral, avocado, and crispy prawn heads.
“A dish that originated during times of hardship between Peru and Chile, meant to inspire Peruvian troops on their tough mission,” explains Muñoz.
Other highlights include fried chicken baos with pickled vegetables and herb salad, and English-style hake katsu with turnip, yellow chilli, tartar sauce, and crispy potato threads – a dish Muñoz says reminds him of the fried pejerrey sandwiches he loved as a child in Callao, Peru, at the Rovira bodega.
This summer, Muñoz plays with tradition for the ceviche offering. Ceviche Imperial features sea bass, avocado, onion, corn, chulpi, and caramelised sweet potato, paying tribute to classic cevicherías in Lima’s Barranco district, like Canta Rana.
The more street-style Ceviche Carretillero is made with sea bass, octopus, rocoto chilli leche de tigre, and fried squid, while the Ceviche Nikkei includes tuna, tamarind, ají panca, turnip, crispy rice, and red shiso.
Fresh vegetables brighten the menu with seasonal tomatoes topped with parmesan and tomato vinaigrette, as well as silk lettuce with goat cheese vinaigrette, quinoa, tarragon, and pomegranate, a creation Muñoz initially made for The Bodrum EDITION.
Among the meat, fish, and seafood offerings are beef heart anticuchos with yellow potatoes and a spicy Andean chalaca sauce; grilled sea bream with yellow chilli and huacatay butter; the traditional Lomo Saltado; and the OROYA Burger with caramelised onions, barbecue and hoisin sauces.
For dessert, the Huevo Chimbo – an egg yolk and anise sponge cake with passionfruit and almond – rounds out the experience.
OROYA is a sanctuary perched above the city’s rhythm. Its interior evokes a contemporary greenhouse, framed by a living steel structure covered in climbing plants and stained glass panels that filter natural light to create a warm, enveloping atmosphere. Vegetation blends with natural wood design elements, while large windows effortlessly connect the indoor and outdoor spaces.
Out in the open air, The Roof – OROYA’s terrace – unfolds as a garden that combines a vibrant social spirit with the calm of an urban hideaway. Beneath a pergola entwined with greenery, teak and rattan furniture blend with lush vegetation and incredible city views.
Opening Hours
Tuesday to Thursday: 7:00 PM – 12:00 AM
Friday and Saturday: 7:00 PM – 1:00 AM
Address: Pl. de Celenque, 2
More information is available at oroyamadrid.com.
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