The Lima-born chef Mario Céspedes, one of the leading exponents of Peruvian cuisine in Spain, alongside his partner and business associate Conchi Álvarez, has opened the third Ronda 14 location in Pozuelo de Alarcón (Madrid) following the success of their other two restaurants in Avilés (Asturias) and the Salamanca district (General Oraá 25, Madrid).
The new restaurant, located on the central Avenida de Europa in Pozuelo de Alarcón, responds, in the chef’s own words, “to an ambitious but carefully considered growth plan that focuses on strategic locations and aims to bring our cuisine closer to the clientele in the northern area of the capital, a residential and peaceful area that is also a major gastronomic hub.” He adds, “We are also planning to open soon in the heart of Madrid, a high-potential area.”
Architecture and Interior Design
The new Ronda 14 occupies a spacious, open room of 280 m², with capacity for around 100 diners.
Completely remodeled and designed by architect Ramón Mendoza, the space is structured into two islands, furnished with sinuously shaped red velvet benches that add warmth and versatility for group seating, creating cozy nooks that are also ideal for dining as a couple.
The décor is dominated by dozens of natural plants lining the benches, which evoke the green of the Asturian origins of the concept, born in Avilés in 2011.
A Menu Based on Nikkei Cuisine
The gastronomic proposal of the new Ronda 14 fully emulates that of its “sibling” in Madrid: a crossroads between Peruvian, Japanese, and Asturian cuisines, built on mastery of technique and quality ingredients.
The result of this fusion is the refined and balanced flavors of iconic dishes such as tiradito with yellow chili cream; mackerel ceviche with tiger’s milk, lime chili, and squid; Creole beef and pork trotter gyozas; lamb gyozas with seco sauce; chicharrón bao with rocoto; and beef cahopinos with goat cheese and mushrooms, one of the restaurant’s signature dishes.
In terms of sushi fusion, standout options include the wagyu hamburger nigiri with rocoto and blue cheese; truffled egg gunkan; and the surf-and-turf roll (shrimp and red meat). More recent additions include rolls with cuttlefish and squid ink, and butterfish with chipotle.
Ambassador of Peruvian Cuisine in Spain
Céspedes, born in Lima, trained in cooking and gained experience in his home country until he decided to move to Spain in 2006. There, he worked at El Celler de Can Roca, Kabuki, and Real Balneario de Salinas, among others. In Asturias, he met Conchi Álvarez, and together they opened the first Ronda 14 in Avilés.
The success of the restaurant led to the opening of Ronda 14 Madrid four years later. In 2018, they opened Cilindro (representing Creole cuisine), and in 2019, Apura, an artisanal sandwich shop inspired by Lima’s street food.
Questions and Answers
How does Ronda 14 blend Peruvian and Spanish culinary traditions to create a unique dinging experience?
This Peruvian fusion cuisine restaurant, with a modern and attractive atmosphere, makes references to Peru, Japan, and Asturias through a carefully crafted menu presented in ideal formats for sharing. Modern tapas such as gyozas, baos, and tiraditos; the best sushi in Madrid, featuring exquisite rolls, gunkans, and one of the best ceviches in Madrid, highlight a menu praised by top culinary critics. It is one of the most renowned sushi restaurants in Madrid.
Describe the space and how it affects the restaurant experience
The new Ronda 14 occupies a spacious, open room of 280 m², with capacity for about 100 diners.
Completely remodeled and designed by architect Ramón Mendoza, the space is structured into two islands, furnished with sinuously shaped red velvet benches that add warmth and versatility for group seating, as they create cozy corners and intimate nooks, ideal for dining as a couple as well.
The décor is dominated by dozens of natural plants that line the benches, bringing the green of the Asturias origins of the concept to life, which was founded in Avilés in 2011.
In the front area, there are several high tables with stools, where you can have a drink informally, and no reservation is required.
The result is a warm and pleasant atmosphere, with special attention given to the acoustics of the space.
What is the food concept and the chef´s inspiration?
A menu based on Nikkei cuisine
The gastronomic proposal of the new Ronda 14 closely mirrors that of its “sibling” in Madrid: a crossroads between Peruvian, Japanese, and Asturian cuisines, built on mastery of technique and quality ingredients. The result of this fusion is the refined and balanced flavors of iconic dishes such as tiradito with yellow chili cream; mackerel ceviche with tiger’s milk, lime chili, and squid; Creole beef and pork trotter gyozas; lamb gyozas with seco sauce; chicharrón bao with rocoto; and beef cahopinos with goat cheese and mushrooms, one of the restaurant’s signature dishes.
In terms of sushi fusion, standout options include the wagyu hamburger nigiri with rocoto and blue cheese; the truffled egg gunkan; and the surf-and-turf roll (shrimp and red meat). More recent additions include rolls with cuttlefish and squid ink, and butterfish with chipotle.
Ambassador of Peruvian Cuisine in Spain
Céspedes, born in Lima, trained in cooking and gained experience in his home country until he decided to move to Spain in 2006. There, he worked at El Celler de Can Roca, Kabuki, and Real Balneario de Salinas, among others. In Asturias, he met Conchi Álvarez, and together they opened the first Ronda 14 in Avilés.
The success of the restaurant led to the opening of Ronda 14 Madrid four years later; in 2018, they opened Cilindro (representing Creole cuisine), and in 2019, Apura, an artisanal sandwich shop inspired by Lima’s street food.
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