The Pâtissier / Maison Glacée (CLOSED)

Pastry with chocolate and extra virgin olive oil, or strawberries with cream, or black olives, or meringue and heavenly 'tocino' bacon. If anything on this brief list makes you salivate, you have to get immediately to Ricardo Vélez's place. They call him the cocoa chef, and his melting-chocolate cake will show you why. Vélez has opened this Maison Glacée ice-cream parlour (you'll find another at Alcalá, 77), where he and his team work with the most exquisite ingredients, and the waffle cones are made to order. If you order the half-kilo cup, you'll kick yourself for not having doubled that.