An informal space with Willy Moya’s signature cuisine and a great selection of sherries
A menu with no starters or mains – just dishes, standout portions or pinchos. A place that is neither a restaurant nor a bar but a mix of both. A new concept where you can enjoy a beer, a wine or a soft drink and where tapas are a pleasure. An informal space with signature cooking, where sherry plays a special role. These are the hallmarks of Poncio, the personal project of Willy Moya, who loves playful cooking and, above all, creating unforgettable experiences for his guests. Poncio’s creator, chef and owner describes himself as a “cookologist”, combining his cookery and pastry training at Le Cordon Bleu with his studies in politics and sociology. Poncio is thus a very personal project in which this Madrid-born chef with an Andalusian heart creates cuisine influenced by Andalusian culture, as shown by the prominent role he gives to sherry.
Nuance and fusion are the hallmarks of Poncio’s cooking, with Andalusian, French and Asian influences in dishes where Willy Moya blends the produce and techniques of the different culinary worlds he has been lucky enough to discover throughout his career.
Located in one of Madrid’s most classic neighbourhoods, on Plaza Niño Jesús, the restaurant’s design, with an open kitchen, is meant to give guests a place to switch off and enjoy themselves to the full.
All these qualities have earned Poncio a place in the Michelin Guide Spain & Portugal 2023 and 2024, as well as a Repsol Solete in 2023.
TUNA BELLY WITH AJOBLANCO AND DON ZOILO FINO
This is the pairing suggested by Willy Moya, for whom the salinity and umami of the tuna and its belly go perfectly with Don Zoilo Fino, just as the ajoblanco matches the toasted almond notes of this Fino. A 10-year-old sherry with pungent, intense and complex aromas; very dry, fresh and unctuous. The persistence, expressiveness and elegance of Don Zoilo Fino make it the ideal match for this exquisite dish.