Taste live next
Coque
Two Michelin Star restaurant
3 Repsol Suns, by Mario Sandoval
Conceived by the three Sandoval brothers as a life project, Coque has become a benchmark of fine dining worldwide. More than a restaurant, it is an immersive experience in which guests move through a series of carefully designed spaces that awaken emotions and tell a story.
A unique gastronomic journey that begins in the cocktail bar, continues through the different rooms of the restaurant and culminates in the dining room, where cooking, service and hospitality reach their fullest expression.
Coque is at Marqués del Riscal 11, Madrid. Mario Sandoval leads the kitchen, Juan Diego Sandoval the dining room and Rafael Sandoval the wine cellar, with more than 3,000 labels from five continents. All three hold the Spanish National Gastronomy Award in their discipline, and they are the only Spanish family to hold all three. The house has two Michelin Stars, a Green Star and 3 Repsol Suns, and has carried out research with the CSIC since 2011.
Three generations of the Sandoval family, one craft. Coque was born more than 40 years ago as a family eatery in Humanes de Madrid and today occupies 1,100 m² in the heart of the city. Kitchen, cellar and dining room —Mario, Rafael and Diego— under one surname and two Michelin Stars.
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MADRID Eat with Art
The Art inside you
Coque restaurant (the Sandoval brothers) and curator Juan Alfaro present Eat With Art, an immersive experience that brings together contemporary art and gastronomy. Each work of art is translated into a dish created by chef Mario Sandoval, turning contemplation into a sensory journey of flavours, textures and emotions.
The project takes its cue from Yves Klein's Le Vide (1958), in which the artist turned emptiness into an experience with a blue cocktail. Following that idea of "bringing art into the body", Eat With Art makes each dish a physical and emotional extension of the works on display.
Each tasting course is conceived as an ephemeral work that captures the essence of the chosen artist, inviting guests to take an active part in a narrative that is built and dissolved with every bite.
COQUE is research
Mario Sandoval spends as much time at the stoves of Coque as in the laboratory. Since 2011 he has worked with the CSIC on projects that have brought new techniques —from egg hydrolysis to the vinification of foods— to the restaurant's table.
Gastrogenomics, wine polyphenols, supercritical fluids, fibres, living foods… sooner or later, every line of research has ended up on a plate at Coque.
In November 2025, the Mario Sandoval Foundation and the CSIC held the 1st Science, Cooking and Future Congress at the CSIC headquarters in Madrid: six dialogues between scientists and chefs. Congress videos, programme and materials
