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.