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Smoked scallops, miso-muscovado glazed foie gras, salmon eggs Benedict, and picanha steak tartare feature in two menus designed for two distinct ways to celebrate.
There is something about Madrid that shifts when December arrives. Lights take over the Gran Vía, calendars begin to fill with social gatherings, and dining tables reclaim the role they hold only during the holiday season: becoming the focal point around which everything unfolds. This year, Hyatt Centric Gran Vía Madrid invites you to experience Christmas from two perspectives—literally. At street level on the Gran Vía, there is a Christmas Eve Gala Dinner at Hielo y Carbón; from high above, there is a Christmas Day brunch at El Jardín de Diana.
Two moments, two ways to gather at the table. The evening of the 24th upholds the ritual of a leisurely dinner, featuring a culinary selection crafted specifically for the occasion. The 25th brings a change of pace: winter light, an unhurried post-meal conversation, and a view of Madrid from the hotel’s tenth floor.
Christmas Eve: the pleasure of gathering at the table once again
At Hielo y Carbón, Christmas Eve centers on classic seasonal ingredients, prepared using recipes that elevate them to a more contemporary level—with an added element of surprise. The lamb "ingot" (a tender, rectangular cut), served with roasted garlic cream, morel mushroom crumbs, and a rosemary-orange demi-glace, revisits a flavor deeply rooted in holiday celebrations. It is reinterpreted through this sophisticated, well-balanced demi-glace, which marries the profound umami richness of a traditional reduction with the citrusy brightness of orange and the herbal aroma of rosemary. Smoked scallops are served with a green *gazpachuelo* (a traditional Andalusian fish-based soup), salmon roe, tomato *concassé*, and sorrel shoots—a dish where the smoky note is balanced by the briny freshness of the roe and the vibrant, slightly acidic quality of the sorrel. Meanwhile, miso-and-muscovado-glazed *foie gras*, paired with an apple-vanilla *tarte tatin*, strikes a balance between savory, sweet, and toasted notes, offering a preview of the sweeter, more indulgent direction that the dessert will take. The dessert revisits a quintessential holiday classic: a chocolate and hazelnut Yule log—intense, creamy, and designed to bring the dinner to a festive close.
The menu also makes room for vegan and vegetarian options. A beetroot carpaccio with watercress and a roasted pineapple dressing provides freshness and a subtle smoky touch, while slow-cooked endives with truffle and a honey *demi-glace* elevate the vegetable to a warmer, more enveloping profile. For dessert, as an alternative to the Yule log, there is a chocolate and hazelnut sponge cake served with a mandarin sorbet.
This dinner is crafted to revive one of the most cherished holiday rituals: gathering around the table, raising a glass, and letting the conversation flow long into the night. With dishes that evoke the winter season, unexpected flavor combinations, and the familiar sequence of toasts, laughter, and lingering after-dinner conversation that defines Christmas Eve, the experience at Hielo y Carbón ensures that guests will remember the evening not only for the shared laughter and memories, but also for the spectacular flavors served at their table.
On December 25th, Christmas looks down upon Madrid from above.
The following morning, the setting for the celebration shifts entirely. On the tenth floor of the hotel, El Jardín de Diana welcomes Christmas Day under the watchful gaze of its "Diana the Huntress" statue, with the rooftops of Madrid and the Gran Vía stretching out all around.
Here, time is experienced differently. The Christmas brunch begins with a spread of cured meats, cheeses, and smoked delicacies, accompanied by French-style pastries, artisanal sourdough breads, seasonal fruit, and festive appetizers.
Next come the main courses, from which guests may choose. Options include Eggs Benedict with smoked salmon and truffle-infused hollandaise—a classic brunch staple given a festive, truffle-forward twist—or a vegan dish of charcoal-grilled eggplant with toasted sesame sauce, pomegranate, herb-infused oil, and cashews. For those seeking bolder flavors, there is a picanha steak tartare served with an extra-virgin olive oil emulsion, large caper berries, and toasted brioche. The selection is rounded out by a crispy artichoke "flower" served with cauliflower cream, mushrooms, egg yolk, and Parmesan—a succulent vegetarian choice for the holiday season. The meal is accompanied by coffee or tea, a variety of juices, and—as is tradition for brunches at El Jardín de Diana—unlimited cava. The most festive touch is provided by a dedicated station for desserts, cakes, and holiday sweets, complemented by an oyster bar and a professional ham carver—all designed for a morning meant to be enjoyed at a leisurely pace.
On the evening of the 24th, enjoy a meal near the Gran Vía at Hielo y Carbón; then, on the morning of the 25th, head ten floors up to El Jardín de Diana. Together, these two dining experiences are designed to help you rediscover the true essence of the holidays.
