Restaurant in Madrid, Spain
Michelin-recognised Peruvian at a fair price.
TAMPU is Madrid's most accessible argument for serious Peruvian cooking: a Michelin Plate restaurant at a €€ price point with 4.6 stars across 2,600+ Google reviews. The Amazon and Pachamanquero ceviches and the lúcuma dessert are the dishes to anchor your order around. Easy to book, well-located in Centro, and a reliable choice when you want quality without the commitment of a tasting menu.
If you are looking for serious Peruvian cooking in Madrid at a price point that won't require a long debate, TAMPU is the right call. Holding a Michelin Plate for 2025 and carrying a 4.6 rating across more than 2,600 Google reviews, this is not a speculative booking — it is a reliable one. The €€ price range puts it well below the city's high-end creative restaurants, and the kitchen delivers a menu that covers both classic Peruvian technique and fusion territory without losing focus. Book it for a weeknight dinner when you want something more considered than a neighbourhood spot but aren't ready to commit to a four-hour tasting format.
TAMPU takes its name from the temporary lodgings built along the Inca Trail — way stations for travellers moving between places. The address on Calle de Prim puts it in the Centro district, which means you are in a walkable, well-connected part of Madrid rather than a destination-dining neighbourhood that requires planning around the restaurant itself. That geography matters: TAMPU works as a genuinely flexible booking, the kind of place you can fold into a broader evening in the city.
Walk in and the room signals intent. The interior combines slate, wood, and wicker in a way that feels considered rather than decorative. The atmosphere is warm without being loud, grounded rather than theatrical. This is not the kind of room where the noise level climbs to the point where conversation becomes effort , the energy sits closer to focused and convivial than to the high-volume buzz you find in trendier spots across the city. For a food-forward evening where you actually want to discuss what you are eating, that matters. Come early in service if you want the room at its most settled; later sittings will be livelier.
The menu is the main argument for booking. Michelin's Plate recognition in 2025 confirms what the review volume already suggests: the kitchen is consistent. The ceviche offer alone gives you reason to visit , the Amazon ceviche and the Pachamanquero ceviche represent two distinct approaches to the same format, giving diners a useful point of comparison within a single meal. The Chinese-Creole sanguchito is one of the more direct expressions of the chifa tradition, the Peruvian-Chinese culinary fusion that developed over generations of Chinese immigration to Peru. It is the kind of dish that explains why Peruvian cuisine has attracted serious international attention over the past decade. The dessert section closes with the Lúcuma en texturas, built around a Peruvian fruit that carries a flavour profile , dense, starchy, faintly caramel , with almost no equivalent in European cooking. If you are exploring Peruvian cuisine seriously rather than casually, these are the dishes to orient around.
The kitchen's adaptation to Spanish palates is worth noting as context rather than a concern. Peruvian restaurants operating outside Peru often land either too compromised for the food-curious traveller or too uncompromising for a local audience. TAMPU appears to have found a workable position: portions are substantial, which reads as a concession to local expectations, but the flavour profiles and techniques retain enough identity to be informative. For an explorer diner visiting Madrid who wants to understand what Peruvian cooking actually involves, this is a more accessible entry point than seeking out a harder-to-book specialist. For comparison, dedicated Peruvian restaurants in other cities such as ITAMAE in Miami or Causa in Washington, D.C. operate with different levels of technical ambition, but TAMPU holds its own as a European representative of the cuisine.
Madrid's Peruvian dining scene has depth , the city's significant Peruvian community means the cuisine has had time to develop local roots. Llama Inn Madrid represents another reference point in this category if you want a second option. But TAMPU's Michelin recognition sets a clear quality floor that narrows the decision considerably.
Ceviche is one of the most difficult categories to transport well. The acid-cure continues after preparation, which means the texture and balance of a ceviche that arrives 30 minutes after leaving the kitchen will be noticeably different from what you would eat at the table. The same applies to a dish like the Lúcuma en texturas, where plating and temperature are part of the experience. If delivery is available at TAMPU, treat it as a practical option for certain dishes , the sanguchito format, for example, travels considerably better than the ceviches , rather than a like-for-like substitute for dining in. For a Michelin Plate restaurant operating at this level, the room and the service context are meaningful parts of the proposition. Delivery makes sense for access, not for optimization. Check directly with the venue for current delivery availability, as this information is not confirmed in Pearl's dataset.
Address: C. de Prim, 13, Centro, 28004 Madrid, Spain. Cuisine: Peruvian, with fusion elements adapted to Spanish palates. Price range: €€ (mid-range; accessible relative to Madrid's high-end creative restaurants). Awards: Michelin Plate 2025. Google rating: 4.6 from 2,619 reviews. Booking difficulty: Easy. Reservations: Recommended, though availability appears relatively accessible , this is not a high-pressure booking. Dress: No confirmed dress code; smart casual is appropriate for the room and price point. Budget: €€ per head; budget for a full meal with drinks at a comfortable margin below Madrid's €€€ and €€€€ options. Leading for: Food-curious diners, Peruvian cuisine explorers, relaxed weeknight dinners, and anyone wanting Michelin-recognised cooking without the commitment of a full tasting menu format.
See the comparison section below for TAMPU's position against Madrid's leading restaurants.
TAMPU sits in a specific position in Madrid's dining map: Michelin-recognised, mid-price, and focused on a cuisine that most of the city's leading tables do not touch. The big-ticket creative restaurants , DiverXO, DSTAgE, Deessa, Coque , operate at €€€€ and require significantly more planning. TAMPU answers a different question: where do you go when you want a serious dinner without a three-month booking window and a triple-digit per-head spend. For a broader view of Madrid's options, see our full Madrid restaurants guide, our full Madrid hotels guide, our full Madrid bars guide, our full Madrid wineries guide, and our full Madrid experiences guide. If your trip extends beyond Madrid, Spain's broader fine-dining circuit includes Quique Dacosta in Dénia, El Celler de Can Roca in Girona, Arzak in San Sebastián, Azurmendi in Larrabetzu, Martin Berasategui in Lasarte-Oria, and Cocina Hermanos Torres in Barcelona , all in a different tier of commitment and spend, but useful benchmarks if TAMPU is part of a larger Spanish itinerary.
| Venue | Awards | Price | Value |
|---|---|---|---|
| TAMPU | TAMPU’s decor stands out for its meticulous combination of slate, wood and wicker, as well for a name that is in reference to old lodgings built along the Inca Trail. Here, you will find classic Peruvian and fusion cuisine that has been adapted to Spanish palates, and portions that that are reasonably substantial. You’ll find lots of interesting dishes on the menu, including standout options such as the Amazon ceviche, “Pachamanquero” ceviche, “Chinese-Creole” sanguchito and the “Lúcuma en texturas”, a dessert based around an exotic fruit that is highly prized in Peru.; Michelin Plate (2025); TAMPU’s decor stands out for its meticulous combination of slate, wood and wicker, as well for a name that is in reference to old lodgings built along the Inca Trail. Here, you will find classic Peruvian and fusion cuisine that has been adapted to Spanish palates, and portions that that are reasonably substantial. You’ll find lots of interesting dishes on the menu, including standout options such as the Amazon ceviche, “Pachamanquero” ceviche, “Chinese-Creole” sanguchito and the “Lúcuma en texturas”, a dessert based around an exotic fruit that is highly prized in Peru. | €€ | — |
| DiverXO | Michelin 3 Star, World's 50 Best | €€€€ | — |
| DSTAgE | Michelin 2 Star | €€€€ | — |
| Smoked Room | Michelin 2 Star | €€€€ | — |
| Paco Roncero | Michelin 2 Star | €€€€ | — |
| Coque | Michelin 2 Star | €€€€ | — |
How TAMPU stacks up against the competition.
Bar seating availability is not confirmed in the current venue data for TAMPU. Given the mid-range (€€) format and Michelin Plate recognition, the focus is on seated dining rather than a bar-first experience. Call ahead or check on arrival to confirm counter options.
The menu includes dishes built around fish, citrus, and produce-forward Peruvian cooking, which gives some natural flexibility for pescatarian diners. Specific dietary accommodation policies are not documented in available venue data, so contact TAMPU directly before booking if you have strict requirements.
Start with the ceviches — the Amazon ceviche and Pachamanquero ceviche are the dishes Michelin's inspectors called out specifically. The kitchen adapts classic Peruvian technique to Spanish palates, so portions are substantial and flavours are less confrontational than at more purist Peruvian spots. The room uses slate, wood, and wicker in a way that signals care without formality.
Tasting menu availability is not confirmed in the venue data. At the €€ price range, TAMPU sits in mid-market territory, so à la carte is likely the primary format. If you want a structured multi-course Peruvian experience in Madrid, confirm the menu format directly before booking.
At €€, yes — this is one of the clearer value cases among Michelin-recognised restaurants in Madrid. You get Peruvian cooking serious enough to earn a Michelin Plate in 2025, at a price point well below the city's starred rooms. For comparison, DiverXO operates at a completely different spend level; TAMPU gives you credentialed cooking without that commitment.
Specific booking lead times are not documented in the venue data. For a Michelin Plate restaurant in Madrid Centro at mid-range pricing, booking at least one to two weeks ahead is a reasonable baseline, especially for weekend evenings. Weekday lunch slots are typically easier to secure at this tier.
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