Last Saturday, I went to Krachai for lunch with a friend, and it turned into one of those meals that stays with you. Partly because the food was genuinely excellent, partly because it was a delayed birthday gift kind of day, and partly because the restaurant itself has that rare combination: stylish but warm, busy but not chaotic, polished but not stiff.
Krachai sits on Calle Fernando VI, and on a Saturday lunch it was properly full. Not “a few tables taken” full. Properly booked. The kind of full where you feel like you have made a good decision before you have even opened the menu.
A quick note, because I love this detail: Krachai’s story is rooted in a very personal bridge between Thailand and Spain, and it shows up in the way the place presents itself, confident and intentional rather than themed.
The room
There’s a main floor when you walk in, and then there’s a downstairs space. We were seated downstairs, and honestly, I loved it. The lighting is warm and flattering, the decor feels elegant with Thai touches rather than touristy, and the overall vibe is grown-up. Not shouty. Not “look at me”. Just quietly cool.
The crowd also matched the room: people who came to eat well, not just take photos and leave.
What we ordered
We went for a mix of starters and mains, plus water, and finished with café con leche. Simple, perfect.
Starters
Kanom Jeep Kung
These arrived in a bamboo steamer, and when the lid came off, there was actual steam, like the dish was still breathing. I know that sounds dramatic, but that is what it felt like. They tasted fresh, clean, and properly shrimp-forward. You could actually taste the prawn in each bite instead of it disappearing into generic “dumpling filling”.
Kai Satay
I have had a lot of chicken satay in Madrid. Some good, some forgettable, some tragic. This one was easily among the best I’ve had here. The chicken was tender, the char was just enough, and the peanut sauce was the star. Deep, nutty, savoury-sweet, and generous enough that we finished every last bit of it like it was our job.
Mains
Kai Pad Ped + Khao Suai (rice)
This was the dish that made me happiest. The spice level was perfect for me, and I appreciated that the menu is transparent about heat levels so you know what you are getting into. If you are not used to spicy food, it might be a lot for many Spanish palates, but if you are a chilli person, you’ll feel seen. The rice came out hot and fresh, exactly how it should when you are about to mix it into curry.
Pad Thai Kung
A proper comfort dish when it’s done well, and this one was done well. It had that gentle touch of sweetness that makes Pad Thai feel glossy and addictive without becoming dessert. Good texture on the noodles, prawns that didn’t feel overcooked, and a balance that kept you taking “one more bite”.
Extra spice, because of course
I ordered extra salsa picante, which was basically red chillies in vinegar. Sharp, punchy, and exactly the kind of thing that wakes up your whole face in the best way.
When I asked for it, the staff did that thing I love: they clocked my energy and basically said, if it’s not spicy enough, tell us and we’ll bring chilli flakes that will take it to another level. That is hospitality with a wink.
Service
Service was a big part of why the lunch felt so good.
They were friendly, attentive, and they explained each dish as it arrived. The only thing to note is that they placed dishes on the table rather than serving onto our plates, so we served ourselves. Personally, I was completely fine with that, especially because everything arrived in a rhythm that made sense.
The verdict
Krachai delivered on the two things that matter most to me in Thai food:
- Flavour clarity: you can taste what each dish is meant to taste like.
- Confidence with heat: spice is not treated like an optional accessory.
If you want Thai food in Madrid that feels authentic, well-run, and genuinely satisfying, I would absolutely put Krachai on your list.
And if you go, do not skip the satay.
Rating: ★★★★½ / 5
— Raulito
Rolly Time 