The cook from Chueca who will serve dinner to Bad Bunny tonight at the Metropolitano

There is no Bad Bunny concert without a surprise. Tonight, in addition to reggaeton, Latin trap, perreo, and the curiosity about who will be the guests at the Puerto Rican artist’s little house, there will also be gastronomy at the Riyadh Air Metropolitano stadium in Madrid. Before the performance begins, around 8:00 p.m., and before Benito Antonio Martínez Ocasio takes the stage, there will be an exclusive dinner, which will extend three hours later, when the lights have gone out.

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The menu was designed by one of the chefs, Aldo Sebastianelli, who is thriving in Madrid alongside his partner, Jorge Calen, at Gustoo, a sought-after spot — number 21 — on the second floor of the San Antón market, in the Chueca neighborhood. They opened in the fall of 2024 and, since then, long lines have been common in front of the bar of this small venue, which offers creative cuisine, accessible to all budgets and designed for takeout. What Sebastianelli never thought was that one day he would receive the commission that came to him a couple of months ago from Hennessy, global sponsor of Bad Bunny’s world tour DeBÍ TiRAR MáS FOToS.

“It’s a dream, because we have been open for just over a year and a half in a market and they trusted us to offer, at such a special event, a dinner in the form of show cooking for the singer and his guests,” he says on the other end of the phone this Tuesday afternoon, while finalizing the details of the menu, inspired by Puerto Rico and Caribbean culture.

In total, there will be six courses for 40 people, named after as many songs by the artist. It starts with Mónaco: a potato mochi with marinated tuna, trout roe, and black garlic with Boricua sofrito. Next is Callaíta: roasted pepper with fresh cheese cream and guava, miso glazed with anchovy mousse, plantain, and Puerto Rican sweet chili pickles.

The next bite is named El apagón: a leek in nine textures with achiote oil and lime. It continues with Tití me preguntó: crispy chicken glazed with Boricua adobo, cashew white garlic, onion, fresh mint, and Majorero cheese. Dakiti is a crispy gambón filloa with kimchi foam, sweet chili and tomatillo, purple sweet potato, and parmesan. In Yo perreo sola there is a pork belly glazed with guava barbecue, arugula, mushrooms, and kaffir lime. For the late-night snack, which 16 people will attend, he has thought of a truffled bikini, a low-temperature rib roll with guava, and a bao burger. The budget for this banquet — product cost excluded — the only one offered during the tour in Spain, amounts to 4,500 euros.

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Despite the excitement about the moment he will experience tonight, Sebastianelli is convinced that he will succeed as much as the Puerto Rican. “We work with all techniques: low temperature, ferments, foams, or pickles, but in a casual format and everything made on the spot. Our dishes are assembled in front of the customer. It’s crazy, but it’s what has made people from all over the world come to our stand,” explains the chef, who says he has a large clientele from Puerto Rico, Honduras, and Chile. “Despite the boom, we continue to maintain the magic.”

Sebastianelli — whose family was a pioneer with Alduccio, one of the first Italian restaurants in Madrid — has worked with chefs like Dabiz Muñoz, Mario Sandoval, and Rubén Arranz. His partner, Jorge Cal, began his career at Tira do Playa (A Coruña), before working in several brasseries in the United Kingdom and continuing in places like Tatel or Mena.

The meat at Bascoat

One of Bad Bunny’s most talked-about outings in Madrid was also gastronomic: last Friday, right after landing in the city and before his first concert, he dined with Marta Ortega at Bascoat, one of the favorite restaurants of the Inditex president. The venue, located on Paseo de la Habana, is owned by Nagore Irazuegi — in charge of the dining room — and chef Rodrigo García, also responsible for Arima, on Ponzano street. To avoid prying eyes, Ortega — who attended with her husband, Carlos Torreta — closed the restaurant and reserved a table for about 15 people.

For two hours they tried much of the menu, from the classic gilda, to a shrimp tartlet or a repertoire of vegetables that includes confit leek with white shrimp, lágrima pea with pil-pil, or asparagus with smoked hollandaise. Among the fish dishes, the roasted baby squid with its ink sauce, grilled turbot, or sole with roasted chicken pil-pil stand out. In meats, there is pigeon, roasted foie gras, or a Simmental breed chop aged 35 days. The meat was, precisely, one of the dishes that most impressed the singer, to the point of considering it “one of the best he has ever tasted in his life.” The evening was accompanied by Galician wines and txakoli.

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