FOGATA Madrid

FOGATA Madrid reviews from people who’ve dined at this restaurant. Based on recent rating.

1. J

   Javier

   New York City1 review

   5.0

   Dined on December 31, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 4

   Spectacular service and attention. The food was absolutely delicious. Prices were more than decent and the drinks were well made. Very nice atmosphere. The empanadas were to die for. Definitely recommend.
   

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2. R

   Roy

   Madrid1 review

   5.0

   Dined on December 24, 2024

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Muy buena comida, la atención increíble muy personalidad.
   

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3. OT

   OpenTable Diner VIP

   Los Angeles2 reviews

   1.0

   Dined on June 27, 2024

   1. Overall 1
   2. Food 1
   3. Service 4
   4. Ambience 3

   We returned to FAYER after a previous visit to Madrid a year ago. The combination of Eastern Mediterranean and Argentine parrilla was truly a match made in the palate of a culinary genius. We had a lovely and exquisite time then, so naturally we decided to return. Upon arrival, the host informed us the restaurant we knew as FAYER was no longer, but the owner group of the restaurant remained the same. The host let us know the Mediterranean culinary universe was no longer part of the repertoire, but the Argentine parrilla was still present. Although we were very sad to learn that the dishes that made the experience sui generis had been omitted from the menu, we decided to sit down as we recalled the beef cuts were flavorful and tender, so why not give it a chance. Boy were we disappointed. Of the 3 different cuts of beef we ordered, the Entraña and the Picanha, were both un chewable. The one cut known for its distinct flavor and texture, was short of insipid, a perfectly prepared Bife de Chorizo, how sad. The four different type of vegan dishes were quite flavorful and well prepared. They were lettuces, leeks, a cornmeal dish, and in season tomatoes. The price for the meal was naturally high for fine dining. It’s sad to see a very good experiment in culinary arts disappear.
   

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