i. Biography
Owner and chef at Colósimo in Madrid, Spain, since 2019, Mané Romero holds the title that defines his work most clearly. The restaurant is built around cooking described as sincere, carefully prepared, constantly changing and influenced by Cádiz, with traditional recipes that remain fully recognizable while carrying the slow-cooked chup chup character of southern Spain.
The Honours
The clearest measure of Romero’s standing is dish-level recognition earned at the table: Colósimo’s tortilla de patata is known as one of Madrid’s best potato omelettes. Made with lots of onion, sour potato and free-range eggs, it arrives juicy, served with a slice of bread, and has become the signature most closely tied to his name. That reputation suits the restaurant’s directness. Rather than leaning on abstraction, the cooking is described through recognizable recipes, careful preparation and a southern Spanish accent that keeps Cádiz in view without obscuring the dish itself.
The Craft
At Colósimo, Romero is known for Cádiz-influenced cooking and for a famous potato omelette considered among the city’s best. The tortilla is not treated as a novelty; its force comes from familiar ingredients handled with enough precision to make a simple form carry weight. Another signature, the croquetas de puchero, is made by the Romero brothers as a tribute to their native Cádiz. The dish carries a mint touch and the flavor of the stew in one bite, translating puchero into a compact, recognizable form. Tarta de Payoyo is also highlighted among the irresistible dishes at Colósimo, extending the same southern thread into dessert. At Menudeo in Madrid, Romero’s osso buco lasagna with Payoyo cheese béchamel is described as famous, original, light and addictive, a dish that links generosity with a notably precise finish.
The Career
Romero’s current chapter began in 2019, when he became owner and chef of Colósimo in Madrid. The restaurant is the central address in his career history and the place where his Cádiz-influenced cooking, slow-cooked character and best-known tortilla de patata are most clearly identified. In 2023, he added Menudeo in Madrid, also as owner and chef. The move gave him a second named platform while keeping the work grounded in specific dishes, including the osso buco lasagna with Payoyo cheese béchamel. Together, the two Madrid venues define a career led by ownership, cooking and a clear regional accent. The through-line is not ornament but recognition: traditional recipes, southern Spanish touch, and dishes precise enough to become reference points.
Profile updated July 2026
FAQ
Asked of Mané
What is Mané Romero known for?
Mané Romero is known for Cádiz-influenced cooking at Colósimo and for a tortilla de patata considered among Madrid’s best.
What is Mané Romero's current role?
Since 2019, he has been owner and chef of Colósimo in Madrid, and since 2023 he has also been owner and chef of Menudeo.
Where is Colósimo based?
Madrid, Spain.
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