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Whether you’re in Shanghai, Tokyo, Paris, Geneva, Dubai or Miami, every L'Atelier Robuchon restaurant around the world has the same aim: to perpetuate the culinary legacy of the late Joël Robuchon. This modern restaurant on the first floor of the Robuchon Madrid (a multi-faceted space where the “bar” concept takes centre stage and which includes other dining formats such as L'Ambassade and Le Speakeasy), follows the same aesthetic lines as its “siblings”, coupled with an informal ambience with a touch of luxury, plus a large open kitchen in the middle of the dining room. The chef at the helm, Jorge González, creates French haute cuisine with touches of modernity, yet without neglecting classic Spanish dishes such as suckling pig from Segovia and hake from Galicia. To finish in style, make sure you order the legendary whisky soufflé, accompanied by Madagascan vanilla ice-cream.