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Manuel Dominguez Limeres has always believed in preserving the richness of Spain's classic cuisine. In his endeavour to put his beliefs into practice, he has introduced the people of Madrid to the wondrous flavours of traditional Galician cuisine through Combarro and Sanxenxo, two of his popular restaurants.

An impressive arched entrance welcomes customers to Sanxenxo's modern interior with attractive antiques, Galician paintings and soothing music, which helps to make the atmosphere warm and intimate. They have a shellfish tank - filled specially with water brought from Pontevedra in Galicia - from which you can select spider crabs, lobsters and other products of the sea, all kept in optimum conditions.

The chefs at Sanxenxo create seafood, fish and meat dishes that have carefully been passed down from one generation to the next. Fresh produce from the Northern coast of Galicia is at the heart of all their cooking, and the menu offers oysters, crabs, scallops, crayfish, hake and turbot all cooked or grilled to perfection. You could linger over some excellent tapas and wine in the stylish bar before heading to any of the dining areas for a meal.

Consider starting off a meal with some spicy seafood soup, shrimps in garlic, sea crabs or freshwater crayfish from the river before going in for the specialities such as the oven baked wild turbot on a bed of potatoes, cod empanadas - a kind of pasty - Galician hake, octopus, salted sea bass, red mullet with fries and vegetables, or the exotic lamprey. Those who prefer meat could sample juicy chops of sucking lamb or veal, partridge pie, cured pork with greens as well as a range of steaks.

Carefully selected wines from France, plus from Spain, Ribera del Duero, Rioja, Penedès and Galicia's own Godello, ensure customers always get to taste the best of drink as well as food. Finally, if you're wondering what their desserts are, a mousse of yoghurt in crystals of honey, aromatic yarrow and raspberry, or Santiago tarts seem just perfect to end a meal at Sanxenxo.

Galician cuisine, they say, is simple by nature thanks to the region's economy, which is largely dependent on fishing and farming. Whether it is the shellfish, empanadas, a kind of stuffed pastry, polbo á feira, a dish made of octopus, the cheese, queixo de tetilla, the Ribera de Duero and Albariño wines and orujo liquor or any of the other seafood and meat delicacies, you will be delighted by the earthy cuisine.

Taking this fare to an haute cuisine platform is Combarro, a resplendent place on Reina Mercedes in Madrid, where a stone frontage carved in traditional style, a modern bar, a dining area spread over two floors with several private dining rooms, antiques and paintings for decoration and ambient music create a chic atmosphere in which to enjoy food prepared with great care.

It took close to twenty-five years for the founder Manuel Domingues Limerez to establish his dream. He opened the first restaurant in 1973 and later on the second one in 1999. His son Diego Dominguez Vidal joined him recently and helped the venture further consolidate its popularity. Their commitment to taking customers on an exciting gastronomic journey while staying true to their roots of humble cooking utilizing excellent, fresh products has seen them win numerous awards.

The seafood is sourced from the north coast of Galicia and is displayed in a large salt water fish pond. Spider crabs and lobsters are among the creatures you can spot and select for a sumptuous meal.

Specialities from the rivers include oysters, shrimps, clams, crabs and barnacles. Seafood displays all the variety available along the long shoreline of the province with baked turbot, a European flatfish, on a bed of potatoes, octopus to 'feira', a trademark dish of that area, lamprey - a primitive elongated fish with jawless sucking mouth, prepared in the Ardo - an ancient Hispanic - style, adorning the menu.

Pork with grelos, a vegetable akin to broccoli, suckling lamb chops and partridge pie are on offer to those who prefer meat. Desserts are rich affairs with Santiago tart, containing an almond and quince filling, yoghurt mousse in honey and filloas - large pancakes - with cream and eggs.

The wine list has interesting bottles from France and Spain and the bar provides a grazing menu.  

There is a sense of calm and peace as you step into Oam Thong, situated close to the famous hotel Puerta America in Madrid. It's truly oriental at heart with none of the European influences usually found in many Asian restaurants. With the 'Thai Select' brand award in its kitty from none other than the Ministry of Commerce in Thailand, Oam Thong's emphasis on royal Thai cooking has won the hearts of many Asian food enthusiasts in Spain.

The interior is designed along Oriental lines with a slightly modern touch and the feeling of space is accentuated. The colours of sand, mink and tobacco have been chosen as they add to the natural sophistication. Exposed stone work interestingly juxtaposed with the smooth bamboo draped walls of different shades blend well to create an intimate atmosphere. Lighting has been given prominence with bamboo screen lamps placed at strategic locations to personalize certain tables. Each detail is well thought out and adds its own unique touch to create the right ambience.

Dishes are marked with stars ranging from one to five to indicate the degree of spiciness with number one being the mildest and five the hottest. Whether it's the pad Thai, pork issaan, jungle curry or massaman venison, the menu ensures that all the regions of Thailand are covered. Start with some tom yam goong, the spicy Norway lobster soup; beef carpaccio salad with lemon grass, coriander and lime or marinated spare ribs. Pad Thai, rice flour noodles with peanuts and dry shrimps and mae nam khong, satay chicken with spring rolls served in pandan leaves, are their other specialities.

There is also a wonderful choice of curries such as goong pad nam markham piek, langoustines in a tamarind sauce and Chiang Mai beef curry. The nue oam thong is daringly famous for its countless dry chillies and high degree of heat. Cool off with some glutinous rice accompanied with mango and coconut ice cream or the refreshingly exotic fruit sorbets. There is also a limited selection of beers from Asia.

Thai cuisine is a harmonious amalgamation of sweet, spicy, sour, salty and even bitter flavours and each dish has its distinct characteristic even though they are made from similar ingredients. With a name that means preservation of the best, Oam Thong hopes to provide diners an experience that will remain sealed in their memory.

Many have admired the restaurant Pedro Larumbe for the sheer attractiveness of the building it is situated in - once the office of the right-wing newspaper ABC - as it dates back more than a hundred years and one of the most emblematic landmarks of Madrid. Others are drawn to taste owner and Chef Pedro's wonderful creations, and if there is anyone still left to be smitten, the restaurant's location in the exclusive Serrano Street, in the heart of the city, speaks for itself.

The atmosphere there exudes charm and elegance, and a delightful blend of classicism and modernity, which embodies restaurant Pedro Larumbe's philosophy, pervades the place. You could head to any of their four dining areas, the Salon Fundador, which used to be the newspaper's office, the cosy Patio Andaluz with a beautiful glass ceiling, the Pompeian Hall that has some of Madrid's finest art déco, or the airy terrace, open for al fresco dining when the weather permits.

The chef has excelled in creating a splendid range of modern dishes, all based on very traditional cooking styles, and perfected over the past years. Tacos of foie gras and mango sorbet, lobster salad with almond sauce and orange oil, tartar of prawns in tropical fruit with caviar from the pure waters of Riofrío, and creamy carnaroli Italian rice with sautéed clams and salsa verde lead the way.

The concentration is on quality and taste as evidenced by mains of veal on a bed of pepper, roast fillet of beef with pineapple and lemon, and aromatic ravioli with corvine grapes and Jerez sauce. Pedro Larumbe?s hearty stews, flavoursome and fresh fish dishes such as grilled hake with garlic, potato and green asparagus, monkfish burger, and cod preserved in caramelised red onion, confirm precisely why he is known as a star chef.

Homemade desserts include cups of strawberry and mint with white chocolate and pistachio, parfait of thyme and lemon with mango sorbet and Earl Grey tea and a wonderful chocolate pineapple mousse with yoghurt. The professional sommelier is always delighted to advice on the most suitable wine, cava or champagne from among 150 choices at the restaurant's cellar.

Each month, a new menu that highlights different world cuisines and wine is presented to diners.

La Vaca Argentina brings a flavour of this soccer-crazy, steak-loving country to Madrid, and, with their numerous restaurants spread across the city, they have established a faithful clientele, especially among the beef aficionados. Having started in 1994, they have made quite an impact on the gastronomic experiences of their patrons, providing delicious and quality food.

At Las Cortes, just a few minutes away from Spain's House of Commons, the simple, modern and functional décor provides an elegant and classical space. The service is polite and non-intrusive, allowing you to soak up the atmosphere while you settle down to a satisfying meal.

Thinly sliced sirloin with shavings of parmesan cheese, duck foie with raisin bread, pickled tuna salad with lentil vinaigrette are some of the many enticing cold starters there. Warmer options such as scrambled eggs with blood sausage, pine nuts and straw potatoes, breaded eggplant with cane honey and tomato jam, or crepes filled with leek, mushrooms and king prawns with Hollandaise sauce co-exist peacefully, even if they make it difficult for you regarding choice!

The main courses largely features grills, and you could try the entrecôte with blue cheese and French fries, baby squid, or cod fillet with scallions and shrimps. The sirloin with fries or the much loved tenderloin with either pepper or duck liver sauce are all cooked to perfection and make a veritable treat for carnivores.

Desserts are traditional favourites such as tiramisu, cheese and caramel pie, white chocolat and raspberry coulis cake, and brownie with vanilla ice cream; a fitting end to an enjoyable experience.

The wine cellar offers an intriguing tour for customers so that they can view and select the right bottle, and their list features quite a few from Argentina, which complement the meat dishes suitably.

La Vaca Argentina has maintained their zeal for producing top notch cuisine throughout their different ventures, proving that successful chain restaurants, which do not let quality slip, are no longer a mythical dream, but as real as the cattle they are so fond of.