Numa Pompilio

Discover the great classics of Italian dishes and their fusion with the international cuisine in an atmosphere that will take you back to the most romantic times.

Bookings

The rooms

Terrazza

Terrazza de Numa Pompilio
Terrazza de Numa Pompilio
Terrazza de Numa Pompilio
Terrazza de Numa Pompilio

Il Nostro Pastificio

Our menu

Soups

White truffle Tagliolino

Hake and leek on-toast

Lobster soup

Onions stuffed with pork feet

Starters

Rocket salad, 30 months aged parmesan cheese, figs and red prawns

Andria’s Stracciatella, daterino tomato, traditional balasamic dressing

Vitello Tonato, cold sliced veal with Zahara tunna sauce and pickles

Burrata with vegetable Caponata

Courgette blossoms with Asiago cheese, anchovies and sun-dried tomato

Carpacci

Beef and Granada green asparagus with parmesan cheese cream

Smoked deer with Roman Pecorino cheese and Marsala

Mazzara red prawn mosaic with bay pickles

Dal forno di Numa

Our eggplant parmigiana

Courgette blossoms Lasagna

Roasted artichockes with pesto

Pheasant Lasagna

Numa’s Canelloni with seafood

Fresh pasta from our workshop

Basil and hazelnut pesto Gnocchi

Spinach and Ricota cheese Ravioli in mint sauce

Grilled pumpkin Agnolotti

Angelo’s Carbonara Tagliolino

Black Tagliatella and red prawns

Tagliatelle with St Paul rock lobster

Tagliolini with mushrooms in Pecorino Cheese

Mushrooms and black truffle Tagliatella

Dry egg pasta

Salmon cream and Vodka Garganelli

Vodka scented tomato and burrata Rigattoni

Sea Urchin Tagliolino

Iberian Bolognese Pappardelle

Fish

Hake “Frutti di Mare”

Monkfish with celery mash and lemmon sauce

Roasted Turbot (2 people)…

Grouper with daterino, white aubergine and yellow courgette

Capri lemon Sole

Meat

Beef cheeks, mashed potato and mushrooms

Piedmont fassona cow tartare

Breaded matured veal cutlet, fried egg, black truffle

White veal scalopine with Marsala

Veal sirloin with Green pepper sauce

Desserts

Ciambella Salata with creamy chocolate

Seasonal fruits in a sauce of basil and balsamic vinegar

Glass of Ariyanas Naturalmente Dulce | D.O. Málaga (Moscatel
de Alejandría)

Glass of Ottavo Giorno | Emilia-Romagna (Bonarda)

Grandma Rose’s tiramisu

Glass of Tradición Cream VOS | D.O. Jerez-Xeres-Sherry
(Palomino, PX)

Vanilla pannacotta with amarena tart cherries

Glass of Fritz Haag Braunenberger Juffer Sonnenuhr Auslese |
Valle del Mosela (Riesling)

Tender chocolate lingot with “poison swirl” ice cream

Glass of PX Rey Fernando de Castilla | D.O. Jerez-Xeres-Sherry (PX)

Glass of Strozzi Vin Santo di San Gimignano | Toscana
(Trebbiano, Malvasía)

Ice cream cart

Numa Pompilio pistachio

Glass of Torcolato de Maculan | Venteo (Vespaiolo)

Alba hazelnut

Gianduiotto

Stracciatella

Glass of Fritz Haag Braunenberger Juffer Sonnenuhr Auslese |
Valle del Mosela (Riesling)

Yogurt and wild strawberry

White peppermint

Glass of Ariyanas Naturalmente Dulce | D.O. Málaga
(Moscatel de Alejandría)

Bergamot sorbet

Glass of Calvados Roger Groult | AOC Calvados
(Destilado de Manzanas)

Blood orange sorbet

Glass of Neige Eternelle | Sidra de Hielo, Canadá (Manzanas

Who are we?

Inspired by the great European bourgeois restaurants, NUMA POMPILIO opens its doors in Barrio de Salamanca, calle Velázquez 18, becoming one of the most awaited novelties of the culinary scene in Madrid.

This new restaurant, created by Sandro Silva and Marta Seco, is committed to Italian cuisine, refined with choices that enrich themselves with the Italian nomad spirit.

"With NUMA, we want to bring the less-known Italy to Madrid, with products that are a true legacy and with traditional culinary creations not so oftenseenhere.

However, it's not a purist restaurant… we suggest a menu that has travelled the world. With dishes created by Italians who have gone beyond their borders, who have learnt from external influences for generations", says Silva. "Our restaurant is not only Italian; it is European and international!... It is a space where, apart from making you enjoy the cuisine, we want to surprise you, create different sensations, a global experience."

And this is how they have paid attention to the smallest details in this new project by the creators of El Paraguas, Ten con Ten, Ultramarinos Quintín and Amazónico. An open kitchen and a pasta-making table welcome the guests, who enter the rooms that lead to the main dining area, with large windows that lead to the back garden. Undoubtedly one of the restaurant's gems.

The impeccable décor, romantic and evocative, takes us back in time, with kitchen utensils and items brought directly from Italy, New York and London.

The bust of NUMA POMPILIUS (POMPILIO in Spanish), second king of Rome, is the emblem of the restaurant. It calmly watches over the frantic pace of the kitchen, where they make dishes like Acqua pazza sea bream, Guazzetto seafood with rosemary focaccina, Orecchiona de elefante madurada, Smoked venison with Pecorino Romano cheese and Marsala. The artisan desserts and ice creams, along with the cocktails, are the essential complements of a menu that brings together legacy and innovation.

The winery has a selection of wines that are a true journey to the Italian winemaking world, with more than one hundred and fifty references from the Alpine country. It is completed by an important national and international winery, where we can highlight a wide range of Andalusian fino wines, French champagnes, and references from Portugal, Chile, United States, South Africa and New Zealand.