What to order at Panthera: a guide to the menu, from raw bar to dessert

If it is your first time at Panthera, order to share and in this order: a couple of raw dishes, a gunkan or some nigiri, a roll, a chargrilled main and a dessert for the table. The menu is international, with Nikkei, Mediterranean and Latin influences, and works far better in rounds than one plate each.

How the menu is laid out

• Starters: hot, crunchy dishes to open with, from prawn tempura to guacamole made at the table.
• Raw: oyster, wagyu carpaccio, aguachile and tiradito.
• Gunkans, nigiri and sashimi: the most Japanese part of the menu, with Latin touches.
• Rolls: six options, from the veggie roll to the Tuna Bomb.
• Call of the jungle: the mains, with meat, seafood and fish from the grill.
• Sides and desserts: to round out the table and finish.

To start: starters and raw dishes

Guacamole made at the table with artisan tortilla chips is the easiest way to break the ice with a group. For something crunchy, the crispy prawn gyozas with honey-sriracha mayo or the prawn tempura with kimchi mayo go very well with the first drink. For vegetable lovers, the chargrilled snap peas with togarashi and homemade ponzu, or the chargrilled Chinese aubergine with Thai basil yoghurt and miso, are two dishes with plenty of flavour.

The raw section carries much of the kitchen's Nikkei character. The sea bass tiradito comes with yellow chilli tiger's milk, sweetcorn and toasted corn kernels; the red prawn aguachile with avocado and green jalapeño. The Sorlut No. 2 oyster is served with house-made ponzu, citrus caviar and sea sorrel. And if there is something to celebrate, the wagyu carpaccio with lobster, sea urchin roe and caviar is the most festive dish in this section.

Gunkans, nigiri, sashimi and rolls

This is where variety pays off. The gunkans come with sea urchin roe, wagyu, or smoked steak tartare with caviar. The nigiri run from classic (sea bass and lime, tuna belly, red tuna and caviar) to bolder ideas: scallop with melted cheese, red prawn with its grilled head, or torched salmon with chimichurri. The sashimi is the chef's selection, in 4 or 6 pieces. There is more in our guide to sushi and nigiri in Madrid.

For the table, a roll always works. The Salmon Lover (cream cheese, avocado, fresh and torched salmon) is the easiest to share; the Dragon Tempura, with eel, tuna and avocado wrapped in tempura with eel sauce, is the most indulgent. The Spicy Tuna brings red tuna, avocado, sriracha mayonnaise and tuna tartare, and the Steak Tartare Handroll pairs smoked beef tartare with aged beef fat. There is also a veggie roll with seasonal vegetables.

Mains, sides and desserts

The mains section is called «Call of the jungle», and it covers a lot of ground. For meat lovers, the 20-day dry-aged Discarlux entrecôte from the grill, the wok-seared sirloin with yellow chilli mayonnaise, the aged ribeye smash burger or the pork belly katsu sando. From the sea, the king crab pasta with Thai sauce and fried Chinese bread, lobster in beurre blanc with caviar, or grilled sea bass with a fresh herb sauce, made for two.

As a side, the patatas bravas with roasted garlic aioli and smoked barbecue sauce are hard to resist. For dessert there is the warm chocolate tart with olive oil and sea salt, a creamy cheesecake, grilled strawberries with a sherry reduction and yoghurt ice cream, the Ginfizz, or the grilled torrija with yuzu ice cream and salted soy caramel. If anyone has allergies, the allergen menu can be downloaded from the menu page.

To drink, take a look at our guide to signature cocktails, with pairing ideas for each part of the menu. Panthera also features in Time Out's list of Madrid's best dinner-show restaurants, published in January 2026.