Radio Rooftop Bar

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If the only paradises you can think of are Hawaii and Bombay, it means you still haven’t climbed to the rooftop of the ME Madrid hotel. You barely even have to get off the elevator to find yourself in such a landscape, with vegetation and views of the city intended to feel like “tropicalism” lives up here, on the seventh floor. There, Radio is at the same time the terrace of the hotel, the restaurant, a club and a bar where one can touch the sky while enjoying good music, cocktails, and food. This new concept, imported from hotel terraces in London, Milan and Miami, arrived this year to Madrid to stay.

In the background, the roofs of Madrid and the tropical feel of the furniture come together with culinary offerings from the Asturian chef David Fernández, who mixes Mediterranean, Asian, and South American food, centering mainly on Peru. Trained in different international Michelin-starred restaurants, Fernández offers colonial cuisine where the product reigns supreme. Every three months, they refresh 15% of the menu because many of the ingredients they use to prepare the dishes are seasonal.

Among the dishes they offer, we want to highlight the wild potatoes, a recipe made with Peruvian blue potatoes with a spicy-sour Japanese sauce served with basil, cilantro and mint, the avocado salad, bluefin tuna and cherimoya macerated in pisco or the tacacho, a Peruvian preparation of crushed banana with Gallician San Simón da Costa cheese and cecina, salted or smoked meat, from León.

The fish also make up an important section of the curious menu at Radio. It’s divided by environment: Jungle, Land, Ocean, Fire, Continent, the Taco Shop, Sweet origin and Cheeses of the world, where it’s essential to try the octopus with olive, which is reminiscent of Galician octopus but is prepared with a paprika kimchi and finished in the Josper oven. A huge original success is the roasted bonito fish with green mole sauce, pipián soup and a pistachio praline, a delight that’ll be on the menu until October, as will the baby squid in its ink and a Peruvian uchucuta sauce.

In the dessert section, there’s one option in particular that’ll make your mouth water. It’s a reinterpretation of the legendary black forest cake, made by the pastry chef Javier Sánchez, which nobody can feel indifferent about after eating. To complete the experience, we recommend one of the mixed drinks on the menu. The Old Fashioned is practically obligatory now that the bartending team has updated it, putting in a smoky wood touch from the oak barrels that give it richness and curiosity.

Cutting-edge cuisine, tropical decoration and some spectacular views meet up in this oasis located in the sky of Madrid.