Ministry of Foodies Review
Cuisine: Fusion
Average price per person: 40€
Environment: 8/10
Food: 8.5/10
Service: 8/10
Other: Solo dining, Gluten-free options, Vegetarian options, Pet-friendly
Website: N/A – Instagram
Hiro opened its doors a couple of years ago and it’s the brainchild of Argentine chef Lucas Ciasullo, already known for his success with the GOAT burger brand and working in the kitchens of Dani García and the Michelin-star DSTAgE among others. The name “Hiro,” meaning “abundant” or “wide-ranging” in Japanese. It began as a modest kebab concept and quickly evolved into a restaurant blending global flavors.
I visited on a Saturday for lunch with a friend.
Location/Environment
Hiro is located in the centre of Malasaña. With a main counter seating about ten and a few scattered tables, diners can watch the chef’s team at work.
The decor is simple and minimal, the most extravagant decoration elements being the vintage gramophone, but overall, it is an almost industrial design.
The staff is comprised of young professionals. They were pleasant without being overbearing or too chatty.
Hiro – Menu
A concise menu of around 10‑15 shareable plates that defy categorization, drawing inspiration from the Mediterranean, Asia, Latin America, and beyond. The menu changes often, taking into account seasonal ingredients.
The restaurant also has a range of natural wine selection. Hiro also works with some local shops like Santo Bakehouse and Rooftop Smokehouse.
Hiro – Food
The first dish we tried was the garlic shoots and artichokes with a dashi carbonara sauce. Very flavorful vegetarian dish with the vegetables cooked properly and all the saltiness coming from the dashi carbonara sauce. Also, as a bonus, a very visually appealing dish.
We also tried the fries with smoked cheese. Nothing spectacular, you could taste the smokiness from the cheese, but other than that it was a very simple French fries dish.
My favourite was the mousaka with a Korean bolognese topped with a mornay sauce. The mornay sauce had vadouvan, a type of sweeter Indian curry spice. The aubergine was perfectly cooked and the bolognese was slightly spicy; everything worked great together.
For dessert, we tried the chocolate ganache with yoghurt ice cream, mandarin and a sesame bar bit with a little sea salt on top. The chocolate ganache was of great quality and the cold, refreshing yoghurt ice cream was a great addition.
Conclusion
Hiro has bold, precise flavors grounded in solid technique and global sensibility. The menu is tight but intentional, the space intimate without being exclusive, and the energy quietly confident. Whether you’re here for a casual meal or looking to explore Madrid’s evolving culinary edge, Hiro feels like a place worth returning to.
Visit: July 2025