Rubén Hernández Mosquero and Miguel Ángel Millán bring EMi’s creativity and pairings to the Madrid Fusión 2026 stage

 

• Rubén Hernández Mosquero and Miguel Ángel Millán brought the essence of restaurant EMi to Madrid Fusión Alimentos de España 2026.

• Across two presentations, Rubén Mosquero shared his international experience leading up to his personal project, EMi, where—together with his artistic partner Miguel Ángel Millán—they combine flavors, creativity, and harmony, both in the kitchen and in the liquid pairing experience.

• Miguel Ángel Millán, named World’s Best Sommelier, took part in The Wine Edition alongside Rubén Hernández Mosquero, presenting how EMi develops its pairings and the creative process behind them.

• Rubén Hernández Mosquero, who has over 15 years of experience in kitchens such as Noma, Atomix, and Geranium, also shared his global vision and professional journey on the Madrid Fusión Dreams #SpainFoodTechNation stage.

• Madrid Fusión Alimentos de España 2026 provided EMi with a platform to share its creative philosophy, its most distinctive pairings, and the story behind its journey, leaving a lasting impression and consolidating the restaurant as one of the most relevant voices in contemporary Spanish cuisine.

 

Madrid, January 27, 2026. Rubén Hernández Mosquero and Miguel Ángel Millán shared the essence of EMi through a double appearance at Madrid Fusión Alimentos de España 2026, one of the most influential gastronomic congresses in the world, held from January 26 to 28 in IFEMA Madrid. During the event, Rubén Hernández Mosquero—guided by his passion for cooking—reflected on a career shaped by years of learning in some of the most demanding and renowned restaurants worldwide, before returning home to develop his most personal project alongside acclaimed sommelier Miguel Ángel Millán.

At the presentation “Vinomio,” held on Tuesday the 27th in the The Wine Edition – Wines from Spain space, Rubén Hernández Mosquero and Miguel Ángel Millán, defined as an artistic partnership introduced their fusion cuisine and pairing concept. Attendees tasted signature dishes such as Topinambur / Ginger / Sage, a burst of flavors blending Japan, Korea, and Spain, paired with a Manzanilla Pasada Balbaina Alta. Their Foie / Lobster / Duck dish explored multiple pairing possibilities with a Gewürztraminer Vendanges Tardives 1971 and a Mestres Mas Via 2002. To conclude, Tuna / Caviar / Escabeche was paired with Les Manyes Terroir al Limit 2021 from Priorat.

The creative process of the duo leading EMi was clearly reflected during their participation at Madrid Fusión 2026. Their team dynamic—driven by daily innovation, creative workshops, and pairing frameworks—allows each dish to offer between five and up to thirty possible harmonies, adapted to each guest and context. According to Miguel Ángel Millán, when welcoming a diner, he intuitively decides which wine to offer for each pairing, constantly sharing ideas with Rubén Mosquero. When the sommelier walks into the restaurant and says, “I’ve had an idea,” it captures the creativity and artistic complicity that define this partnership.

Each preparation was presented as a sensory narrative, enabling attendees to understand how EMi transforms every service into a unique emotional and sensory experience. Miguel Ángel Millán is usually the first to taste all of Rubén Mosquero’s dishes, initiating a creative process guided first by intuition and later by scientific validation, resulting in unique combinations that, depending on each guest’s profile, seek to approach a perfect umami balance.

In the second presentation, “Reimporting Talent,” on the Madrid Fusión Dreams #SpainFoodTechNation stage, Rubén Hernández Mosquero shared the spotlight with Coco Montes (Pabu, *Michelin) and Miguel Ángel Mayor (Cavala, Málaga, *Michelin), discussing their experiences and learnings after more than a decade working in kitchens around the world. From his small hometown of Reina (Badajoz) to cities such as Copenhagen, Tokyo, Washington D.C., and New York, Rubén Mosquero worked in some of the most influential restaurants on the international scene, including Noma, Geranium, Azurmendi, Il Ristorante Luca Fantin, and Minibar by José Andrés. He also led R&D teams that deeply shaped his understanding of cuisine. His final stage at Atomix (NYC), where he headed the development department and helped elevate the restaurant from number 118 to number 6 in the world, further consolidated his career. In 2025, he decided to return to Madrid to open his most personal project, EMi—a space designed to tell his story through flavors, share what he has learned, and continue exploring from his own kitchen. During the presentation, Rubén Mosquero explained how these international experiences inspired the creation of EMi, a place conceived to express himself honestly and transmit, to each guest, the result of years of work and learning, cooking with freedom, identity, and the utmost respect for the product.

EMi is a space created to express authenticity and share a unique experience with every guest. Conceived as a tribute to the principles of New Nordic Cuisine, the restaurant—awarded one MICHELIN Star—also incorporates Japanese and Korean techniques, applied with sensitivity to seasonal produce from the Iberian Peninsula.

In less than six months since its opening in the heart of Chamberí, EMi has established itself as one of the most daring and personal proposals in Spanish haute cuisine, earning its first MICHELIN Star in record time and receiving prestigious international recognition such as La Liste for Best International Opening, as well as accolades from Metrópoli and Tapas Magazine. Its participation at Madrid Fusión 2026 not only highlighted the restaurant’s technical and sensory excellence, but also its ability to tell stories through each dish and pairing. Rubén Hernández Mosquero and Miguel Ángel Millán demonstrated that even a young project can transform every gastronomic experience into an unforgettable memory that leaves a lasting mark.

About Rubén Hernández Mosquero

Rubén Hernández Mosquero (Reina, Badajoz) is an Extremaduran chef raised in Alcobendas, with solid training in classical and contemporary cuisine. He trained at Taberna del Alabardero in Seville and has worked in some of the world’s most influential restaurants, including Noma, Geranium, Azurmendi, Il Ristorante Luca Fantin in Tokyo and minibar by José Andrés. 

His most recent role as Head of R&D at Atomix (New York) was key to positioning the restaurant at No. 6 on The World’s 50 Best Restaurants and as Best Restaurant in North America twice. In 2025, after more than 15 years of international experience, he returned to Madrid to create his most personal and ambitious project: EMi.

About Miguel Ángel Millán

Miguel Ángel Millán (Madrid) is one of the most respected and awarded sommeliers on the international scene. He began his career in hospitality self-taught, combining work and training from the outset. He has trained at institutions such as the Madrid Chamber of Commerce, Wine Studio (WSET) and the Court of Master Sommeliers (UK), in addition to working alongside key figures in the wine world.

Throughout his career, he has worked in the wine programs of some of Spain’s most emblematic restaurants, including the former Jockey, Santceloni, Kabuki Wellington and DiverXO, where he served for six years as Head Sommelier. His creative approach, profound technical knowledge and ability to move guests through wine earned him the 50 Best Beronia World’s Best Sommelier Award in 2023, one of the world’s most prestigious accolades.

About EMi

EMi is the first personal project of chef Rubén Hernández Mosquero — a contemporary fine dining restaurant with a nomadic spirit, where the philosophy of the New Nordic Cuisine converges with Japanese and Korean techniques, tied closely to the flavors of his childhood and built primarily around national and seasonal products.

Located at Calle Gaztambide 64, the space spans more than 450 m² across two floors: 220 m² on the street level with a 12-seat counter facing the open kitchen, a private table for up to six guests, a relaxed area to close the experience, a visible wine cellar, and 250 m² on an upper level dedicated to fermentations and development. The gastronomic proposal is structured around a single tasting menu including snacks, cold and hot dishes and a carefully crafted dessert section, with strong technical foundations, extensive use of broths, fermentations and seaweeds, and a majority of national and seasonal products.

Images available at this LINK

Key Information

Address: Calle Gaztambide, 64 – Madrid
Website: www.emimadrid.com
Instagram: @emirestaurantemadrid
Hours: Tuesday to Saturday (closed Sundays and Mondays)

MEDIA CONTACT

For interviews, reports and enquiries:
Belén Lozada – belenl@mateoandco.es / M: +34 644 12 16 45