Grupo Paraguas


Grupo Paraguas is a group of restaurants of established standing on a national level, with a presence in Madrid since 2004 and that will be crossing borders with two ambitious projects at the end of 2019 in London and Dubai. At the helm are Sandro Silva and Marta Seco, the creators and opinion leaders of a new way of doing – and understanding – the restaurant business in the country.
Nearly 600 employees are behind the engine of the six restaurants that make up the group, all of which have a different concept, style and personality, but with the same common denominator: creating an unforgettable experience for the customer.
“El Paraguas” (2004), “Ten con Ten” (2011), “Ultramarinos Quintín” (2015), “Amazónico” (2016), “Numa Pompilio” (2017), “Aarde” (2019) and “Origen” (2019) are to be found within the international concept of fine dining, which can be defined as: excellent quality cuisine, high standards of service and unique environments in exceptional locations.




Green leaves dressed with Ethiopian spices

Rocket and watercress salad with dried fruits and spicy dressing

Burrata salad

Artisan rose tomato, fresh burrata and basil-infused olive oil

Lobster gazpacho

Traditional Grupo Paraguas gazpacho with lobster

Amazónica salad

Tomato, mango and avocado salad

Amazónico Uramaki (8 pieces)

Uramaki filled with mango, avocado and coconut ali-oli

Uramaki with spicy tuna (8 pieces)
Bluefin tuna poke

Korean-style tuna tartare

Nigiri Moriawase (6 pieces)

Selection of different nigiri

Sashimi Moriawase (9 pieces)

Selection of different sashimi

Pizza with artichoke and semi-dried tomato

Thin crust with artichoke, semi-dried tomato and basil leaves

Pizza with mortadella
Pizza with cured Wagyu beef, Rocket and parmesan

Thin crust with Waguy and fig chutney

Morel mushroom pizza
Semolina risotto with truffles

Buttery risotto with cream of boletus and port wine

Artichoke lasagna
Pig trotters
Pork Stew with Morels
Char-grilled scallops with sweet potato

Scallops with sweet mashed potato

Piri-piri oysters

Oysters with an African pepper dressing

Tandoori cauliflower with Sijilmasa spices

Marinated cauliflower with Curried cashew sauce

Spicy chorizo croquettes

Creamy Origen croquettes

Chingulugulu lasagna

Ragout made from African mushroom with soya bechamel sauce

Galician beef Steak tartare

Traditional steak tartare with dried capers

Jollof with carabinero prawns

West African rice with prawns and baked garlic emulsion


Tiger prawns seared in a wok with coconut and dried hot peppers

Char-grilled Huelva prawns
Char-grilled line-caught hake

with vegetables and garlic and pepper sauce

Wreckfish with honey vinaigrette

Atlantic white fish from Canary Islands

Monkfish in cider, Bilbao style
South African piri-piri “Happy chicken”

Free-range chicken marinated in piri-piri and orange juice

Galician beef sirloin 200 grams

“Rubia” beef from northwestern Spain

Chilean Wagyu topside

Black Japanese beef

Black Angus T-bone (for two people)

Black Angus breed from Nebraska, USA

Artisan ice cream (two scoops)

(mango, chocolate, vanilla, pistachio, maracuyá)

Xocolatl teobroma

Cold, spicy chocolate drink

Coconut torrijas

Traditional Spanish caramelized brioche

Pistachio, pear and honey baklava

Turkish pastry wrapped in honey



Plaza de la Independencia 10, 28001 Madrid
Phone: 910 889 023
Opens: 8:30 am – 2 am
– Breakfasts: 8:30 am – 1 pm
– Uninterrupted open kitchen: 1 pm – 12 am
– And we continue: 12 am – 2 am
Valet parking: Monday to Sunday from 1 pm to 5 pm and from 8 pm to 2 am

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