Traveling with a cocktail in your hand or a recipe on your palate... to a flavor, to a place, to a moment. In the best of possible companies. And at the time of day that most invites you to disconnect. The capital's new gastronomic proposals offer local or global repertoires with the same purpose: enjoying an indulgent meal, an evening that lasts longer or a dinner that could touch dawn. With tasting menus ordered by passes or with dishes chosen from a tempting menu. With classic, traditional liquid proposals, or unusual and fun ones. Everything fits in a city whose leisure does not rest. Take note of these new openings, and of an essential birthday party, if you want to enjoy a special evening, to say the least.
Exalt the product, its temporality and its flavor through traditional-based technique and cuisine. One of great French inspiration, but marked by the national product and, above all, ephemeral, fresh and natural. This is the essence and purpose of Pabú, the personal project of chef Coco Montes (Zalacaín, Azurmendi or L'Arpège), which has just opened its doors on Calle de Panamá, 4, in Chamartín, near the Santiago Bernabéu stadium. If we refine it even further, theirs is a micro-seasonal cuisine proposal, a concept that takes the selection of the products offered by the territory and each season one step further, subdividing them and selecting them at their peak of season.
In a space distributed over two floors, with capacity to serve 30 diners, in which the kitchen and the cellar can be seen from the entire room, there are two tasting menus that can be enjoyed: one long with seven courses, Pate (150 euros ), and another short of five, Bubú (110 euros). Both are made up of dishes that will vary frequently depending on the micro-season and the product available: from vegetables, fruits, cereals and legumes to poultry and meat or fish and seafood. The diner will be invited to be surprised, not knowing the dishes that make up the menus each day, although if he wishes, he can discover them by flipping the menu. The restaurant has a cellar with 200 references.
When the Brown family had already shaken up Madrid nightlife with its essential Ciriaco Brown, Salvaora Brown has arrived in the capital (c/ Barbieri, 10). A project with which the old Manolo Caracol room (and, eventually, the legendary Polana Room) is recovered to return to Madrid that feeling of belonging, traditionalism and authentic nighttime enjoyment that defines it so well.
Now, in the Chueca neighborhood, enjoying a good drink and good music, without having to resort to nightclubs designed to appeal to a mass audience, is now possible in this space dedicated to cocktails and linked to a nightclub. And with a program that will change every week with the intention of hosting disciplines as diverse as techno, flamenco, jam sessions or theater. From November 18, from Monday to Sunday from 8 p.m. to 6 a.m.
A decade of success deserves a retrospective, and Julio Zhang, at the head of Soy Kitchen (c/ Zurbano, 59), wanted to put together his own with ten iconic dishes that, over the years, have conquered palates in his restaurant. Therefore, more than a menu, Ten years, ten passes is a journey through tradition and the fusion of the cuisine of a creative chef who has not only triumphed as a great ambassador of authentic Chinese cuisine in Spain, but also as a pioneer in making known and positioning Chinese haute cuisine. Julio Zhang's feat has been to combine the flavors of his native country with seasonal products and Spanish recipes. The result has been a decade of unforgettable culinary creations.
The menu, which has a price of 90 euros, begins with an appetizer consisting of two snacks to eat with your hand. Next comes the hot and sour soup of oxtail and boletus, a dish that cannot be missing on family tables in China, which gives way to the scallop with Iberian jowl Joselito and Laksa soup, pure Chinese-Spanish fusion. It follows a powerful but delicate aged beef picaña with creamy rice and some addictive Hong Kong-style wok mussels (a preparation in which he is considered a virtuoso) with foiesabi. Next up on the menu is one of July's most acclaimed dishes: braised and glazed suckling pig's ear with sweet and sour satay. The dim sum could not be missing with a Shan Wen Jiao stuffed with crab with a gochujang air or a jin jiao of Iberian pork and dried shrimp with marinated eel. The salty part ends with the star of the Soy Kitchen menu: the Julio Zhang-style Lobster. To finish, creamy lychee with cocoa and petit fours. Without a doubt, the best possible repertoire to celebrate the most special of birthdays.
In the purest New York style, the new addition of the Gunilla group settled, in the month of September, on Paseo de Recoletos, 18, one of the most exclusive areas of the capital. At Grace, the most fun afterwork parties last until dinner. Always, under the command of executive chef Diego López, who has created a menu based on international cuisine with dishes made with high-quality products and a touch of sophistication that matches the exclusivity of the environment.
You can taste starters such as the Mar y Montaña oyster (Fine de Claire, 2), an authentic marine pleasure, or incredible preparations such as the carretillero ceviche with roasted monkfish, octopus and fried squid. The gastronomic proposal continues with main dishes such as grilled salmon with a fennel stew, old beef chop, dressed live lettuce and fries, and the Grace burger. And to give a final sweet touch to your dinner is the exquisite whitney, a white chocolate and peanut brownie. All this accompanied by a careful wine list and an extensive variety of cocktails.
Its location is already a statement of intentions: it is one of the rooms of MamaQuilla (c/ José Abascal, 61), the restaurant with a Latin soul located in Chamberí. Therefore, with the same feeling of the mother house, El Patio, as a cocktail bar, proposes with its signature mixes a journey through the countries on the other side of the Atlantic. And it becomes one of the essential places to enjoy the most daring mixology thanks to the work and magic of Daniel Font from Malaga, at the head of this particular cocktail bar. His creations, with flavors ranging from spicy to tropical, to bitter, have a groundbreaking presentation in line with the storytelling of each one of them.
The proposal is made up of 11 drinks in which tequila, mezcal, rum, pisco, gin or whiskey are some of the distillates that are combined with exotic ingredients, such as açai, annatto or tree tomato. . The mixological journey through the American continent takes us to visit Oaxaca, Cartagena de Indias, Santo Domingo, Cuzco, Sinaloa, Havana, Jalisco, Tulum, Cabo de San Lucas, San Juan and Rio de Janeiro, where we find fruity, citrus cocktails, tropical and spicy. At El Patio, cocktails go hand in hand with a snack menu designed to be shared and signed by MamaQuilla chefs, Jorge Velasco and Joaquín Serrano. From appetizers such as pandebono criollo or spicy dishes such as snapper tiradito, to recipes to eat with your hands, such as tacos or arepitas, or preparations passed over the fire, such as arroz chaufa.
A rabbit that is always late running across a mirrored ceiling that reflects the checkerboard of the floor we walk on, which opens under our feet in the bathroom, proposing a free fall into a magical world. The walls belong to the queen of hearts and from them peek out a pair of busts of her soldier playing cards. And when you cross the door of the Wonderland Psychiatric Center (c/ Manuela Malasaña, 5), you do an exercise in full immersion, and not in just any universe: Alice in Wonderland is omnipresent in space. That's why she doesn't surprise that her staff is dressed as a nurse. There is a lot of “madness” inside, but the good kind.
And, as in this dreamlike scenario nothing could be everyday or habitual, a rotating ribbon with 33 wonders (hot at the top and cold at the bottom), which you will have to catch in its path while sitting at the table, becomes the main protagonist. In this running sushi buffet that recently arrived in Madrid from The Kaiten Lab you will find, for example, rice dishes (with hoisin duck or curry katsu), yakisoba udon, baos (with pulled pork or duck), tiger prawn tacos, nem Vietnamese chicken, fried gyozas, skewers (chicken satay, tofu and fish or shitake with aioli) and sushi and nigiri in many possible ways. There are three menu options: Alice menu (34.95 euros) with cocktail and dessert; buffet menu (24.95 euros) without drinks or dessert; and daily menu (14.95 euros), from Monday to Friday for meals, which includes six dishes from the ribbon, a drink and dessert or coffee.
