Coque Restaurant, Madrid

Mario Sandoval grew up in the kitchen and was trained at the Escuela Superior de Hostelería de Madrid (Madrid Catering College), as well as on various specialisation courses and stints in Spain and France, until in 1999 he took over from his father in the gastronomic management of Coque, with his brothers, sommelier Rafael Sandoval and maître d’ Diego Sandoval.

His cuisine is based on flavours and he includes the roots of know-how from the generations before him and he and his brothers are defined as archaeologists of flavour, as they base their cooking on constant research, supported by technique, but without abandoning the raw materials and flavours that they have inherited.

Sandoval represented Spain at the 2005 Bocuse d’Or world championship of gastronomy and has received numerous professional awards such as First Prize at the 4th National Gastronomy Contest in 2003 awarded by the Spanish Federation of Chefs, Best Restaurateur 2004 award by the Madrid Chamber of Commerce, the prize for the 7th Gastronomy Contest awarded by the Madrid Association of Chefs and Confectioners and Best Young Chef in the Community of Madrid 2004, as well as receiving the Silver Medal from the Community of Madrid. In 2010 he was awarded Chef de l’Avenir 2013 (chef of the future) by the “Académie Internationale de la Gastronomie” (International Academy of Gastronomy).

Mario Sandoval also received the National Gastronomy Award for Best Head Chef 2013, awarded by the Royal Academy of Gastronomy.

He is the creator of “Gastrogenomics”, a new science for recovering fruit and vegetables in Madrid through the studying their DNA in collaboration with the IMIDRA (Madrid Institute of Rural, Food and Agricultural Research & Development). He has also developed culinary techniques such as the hydrolysis of egg and extraction of polyphenols form grapes for application in haute cuisine with the Matarromera bodega.

Since 2015, in collaboration with CIAL, he discovered the technique for supercritical fluid extraction, with the aim of giving taste to smells, and likewise, is working with other techniques such as probiotic.

As for the philosophy of the restaurant, it is played out in three dimensions (the three Sandoval brothers) in synergy with and recreating a world full of sensations: Mario’s cooking, the enormous winery and harmonies of Rafael (recently awarded the National Gastronomy Award) and the management and head waiting of Diego.

Coque has three suns in the Repsol Guide, three Ms in the Guía Metrópoli and two Michelin stars in the Michelin Guide.