Last month we had the chance to write about Casa Monico.

Casa Monico is a relaxed place to escape from the city without going out of it, a privileged place, surrounded by a 3,000 hectares english garden, for those who are looking for a different site where celebrate a special occasion.

It was born by the idea of Carlos Albert, son of the marqueses de Alhucemas, who remain fascinated by Dalmonico’ restaurant in New York, credited with being the first American restaurant to allow patrons to order from a menu à la carte, unlike the restaurants of that epoch.

A tailor made service and a constant innovation in gastronomic experiences have turned Casa Mónico, after 77 years, into a leader of its sector.

A New Phase

el soto de monico

On 29th June 2017, after almost eight decades of existence, Mónico renewed Casa Monico by adding El Soto de Monico, without giving up the spirit the founder put in its work.

This new phase that inaugurates El Soto de Mónico maintains the mark that identifies the origin of the brand: the excellent gastronomy and the excellence in details.

•Ceviche de Lima• #Monico #bodas #eventos #cateringmadrid #ceviche #instafood

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Monico’s cuisine, mediterranean style made from fresh and high quality raw materials, a personalized and made-to-measure menu, the whole organization, from the bakery to the towels, are always pleasant experiences for the attendees, that’s why those two offers are also part of the incredible activities that can be designed and developed in such an amazing location.

It comes El Soto de Mónico

el soto de monico

El Soto del Monico is the new finca of the group, located in a unique setting at the foot of the river Henares and surrounded by a field of pistachios and beautiful mediterraneans gardens.

El Soto has been designed by the landscape architect Fernando Martos, who has developed an impressive design selecting fruit trees in accordance with the environment.

Atardeceres mágicos en #ElSotodeMonico ✨ #bodas #eventos #lugaresmagicos #magical #fincasmadrid #instantaneaytomaprimera

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It is worth noting the breathtaking views of an extensive and original pistachio field and a nice pond where you can hold small events and avery kind of events.

The main element of the garden is an esplanade of grass, which integrates in the landscape thanks to the water that surrounds it And that seeks to contribute not only a perfect visual composition, but also freshness to the environment.

It’s an incredible venue, looks like a postcard.

More Information: El Soto de Mónico

Restaurants names are as important as their menu and atmosphere. The Restaurante Roseta is a celebration of the most famous flower, the rose, a simple idea with a unique concept.

Restaurante Roseta declares its cuisine as basically traditional cuisine with a ‘farm-to-table’ objective to revolutionize the way to cook.

This internation movement of the  ‘farm-to-table’ is really well known in northern Europe but less in the Peninsula Iberica, Restaurante Roseta is one of the firsts offering in Madrid this gastronomy concept.

While in Italy Slow Food it’s like a religion, a capillary organization preserving the best from every region, with it’s guru Carlo Petrini, a wise man who understood more than 30 years ago the importance of the km0, now directing a gastronomy university in its hometown Bra, here in Spain there is not yet a fertile ground to build such a farm network.

“Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.” – Carlo Petrini

Luckily for us living in Madrid, there are enlightened entrepreneurs like Stefano Failoni, Roseta’s founder, with his more than 10 years of expertise in the restaurant world, who are riding this international trend bringing the best product to the Spanish capital.

What you should expect to find in Restaurante Roseta is authentic home food, with selected ingredients bought from tiny farmers and producers, guaranteeing a 100% traditional home food experience.

The atmosphere is really nice, the place has totally been designed for this concept with a beautiful terrace and a large indoor seat saloon. The tables are well distributed and if you love while music there is often a band singing, shaking the quiet mood into a funny Roseta night.

Music is not the only special features, events are organized weekend, for kids with special menus and laborations.

Located in Alcobendas it has become the mediodia restaurant of toda la vida for all the employees working in the district.

Between the dishes I liked the most there were for sure the fried aubergine with romero honey and a goat cheese sauce to dip that was fabulous, like the Cantabrico anchoas and an exquisite meat hamburger.

The final goal is to let you feel like home, enjoy the meal and experience a kind service in a friendly location, and to me they got the point and they hit the target, amazing place, amazing concept.

I’ve lived for 10 years in Milan, and always wish to visit the “Dialogo nel buio” (means “Chat in the dark”)  project at the blind institute in the center of the city.

I’ve also work in that street for several years, but I never had the chance to experience life as a blind person, like how to perceive the spaces and with hearing and touching in the total darkness.

Thanks to “Dans le noir” here in Madrid I had the chance to dine in the darkness, without seeing the dimensions of the room and of course the way food is serves, so don’t wonder for the classic pictures, forget the phones, this is a unique unforgettable experience.

We are so lucky that this international format, born in Paris in 2004, has finally arrived in Madrid, after opening in Paris, Nantes, London, Barcelona, Saint Petersburg with permanent restaurants and in many other cities like New York, Varsavia, Geneva and Bangkok as a temporary restaurant.

“Dans le Noir” if you don’t know the project (or French) means “Inside the darkness” and it’s a more complex project than a blind dinner.

This restaurant, which is really not just a restaurant, has a clear purpose, not just to sell blind meals, but to introduce blind people to food service, and let them be your guides during the dinner.

The feelings will fearyou  are a lot, while entering the total dark room, you won’t wear any blindfold, your eyes will be wide open but you won’t see nothing at all, they keyword of the this experience is trust.

You will need to trust those guys serving you when you will be seated, but most of all, when entering and exiting you will trust their path and feel that little slow walking as the most dangerous of your life.

I mean, I didn’t have any idea of where the walls were, where the persona in front or besides me were walking, and this was really scary, that kind of scary where you start laughing like an idiot.

I was lucky enough to meet at the table a new friend and it was so funny to share this weird moments with her, even if I didn’t know her.

It’s interesting to do this experience with a friend or to talk with someone about what you are experiencing because we all feel the same feelings in the end.

What is even more interesting is guess what you are eating and what you are drinking. I won’t spoiler nothing, I am just saying that the menu presented by chef Manuel Nuñez are so tricky that I really went very far from the actual ingredients while guessing at the end of the dinner.

It’s a texture game, every dish is composed by different elements with different textures, it’s like a game with a strong conceptual identity.

But what surprised me the most that none was actually able to distinguish if the wines we were drinking were white or red.

I guess that experience a blind dinner would be better without talking with none, just mentalizing all the informations not to be confused or influenced by others. To me it always happen for example guessing the ingredients of a plate that some spare ingredients I don’t get it and when someone tell them I start tasting those ingredients and then it’s like if there is only that specific ingredients in my mind and I don’t taste the others.

So it will be wonderful to try the blind dinner experience alone, or in a more silent space, but on the other side I guess it will be deadly scaring, because talking gives a better idea of the space that you are taking up.

The fact that the 50% at least of the staff has discapacities makes this experience even more valuable in respect to a traditional restaurant experience, and the trust relation that need to be built during the dinner is something really special, because the guest is eating as if has discapacities while the staff that knows how to deal with those discapacities is helping the most creating a secure path along the dinner, with calm and self control.

Dans le noir restaurant in Madrid is in the center of the city, really close to Plaza Mayor, in the corner of a very tiny square that offers a great escape from the chaos and the noise of the city.

 

More information:Dans le Noir Madrid

When we read something like “the first place in Madrid…” doing something or the first restaurant offering something we are quite suspicious, because in such a vibrant city it seems that we have already seen all the offers available.

But this time we were totally wrong, not only IBEX is the first stock exchange bar in Madrid, but it is likely to be the first in the whole country. There should be something similar in Barcelona, but not that sophisticated as the IBEX offer.

What should happen in a stock exchange bar? Why it is called like that?

Ibex is totally inspired to the classic stock exchange mechanism of prices ups and downs depending on offer and demand.

This concept, with the live price billboard on the top of the bar is dedicated to beverage prices, every price category, like beer, rum, wine, goes ups and down after every order.

Two things really impressed us with this concept. First is that the software has been developed by the founders, recently graduated in IE Business School, and second that the prices goes down to the lowest point, every 30 minutes more or less.

But there is something more, this “lowest point” has been calculated after a full time research at the bars close to IBEX.

The lowest price is really the lowest price in that area.

Then there is the food offer, with a traditional Indian menu, all inspired by the names in the finance world, from the dot.com bubble to the well known idol of the finance: Mr. Gordon Gekko. Traditional but with a modern twist willing to introduce some latinos tapas in a near feature.

If you are wondering why and what a strange mix of an innovative bar offer with traditional indian food, imagining a classic burger and fries situation, considering Wall Street as the most evocative stock exchange, so that it all sounds like an american concept.

Well, this time you are wrong, the concept is more popular in the east end that in the wild west. But the choice of the indian cuisine was not chosen because of this trend in the middle east, but because all the founders are Indian.

Their homeland is present also at the bar with special Indian beer and selected Indian rum.

IBEX is really a place to be at least once, the concept is really funny and if you love Indian food the quality level is really high.

ibex madrid ibex madrid

We eat very special recipes that are not the usual food we have at an Indian restaurant, expect from the butter chicken which is very popular and it’s exquisite.

What can’t never miss in an Indian dinner is the nan bread, the cheese is like the ultimate for us, but their Ibex version with dried fruit is a very good alternative choice.

Lamb it’s a mandatory meal too, if not in a tikka version, we have tried a very distinguished starter plate with lamb meat presented as cigars, little tubes of lamb, delicious.

The dessert were very good too, the pistachio indian ice cream, and the fried milk balls.

ibex madrid ibex madrid

Really good.

IBEX is suggested both for dining and drinking, with resident deejay and thematic nights like beer pong every now and then. Better follow their social media profiles for all the updates.

It is also a great idea for a special event, from corporate team building situation to more friendly friends night out.

More information: IBEX – Calle Maldonado 7, 28006 – Madrid

I would never have imagined to find near Madrid a place like that. I didn’t have any idea that not so far from Madrid city centre I could have found such a special place like Casa Mónico.

Casa Mónico is a spectacular Herrerian style manor was built in 1946 by Secundino Zuazo, precisely located in a garden of more than 30.000 km, with a capacity of 600 people seated or 800 hundred standing, recently renewed to became the greatest location for fairytale events in Madrid.

casa monico finca madrid

In Casa Mónico the ancient meets the modern, the restoration has kept all the precious architecture and style of the original design, the idea in fact was to give a refresh without losing the iconic structure design.

Every place tells a story, and I love to write down story, especially when the protagonist is an historical location like Casa Mónico, where we’ll all be celebrating marriages and parties, this summer and for all the following seasons.

So, what’s the story behind Casa Mónico?

casa monico finca madrid

The story of Casa Mónico begins in the United States of America, with Carlos Albert, the son of the marqueses de Alhucemas, travelling to New York in 1940. He was so fascinated by one of the first luxury restaurants of United States credited with being the first American restaurant to allow patrons to order from a menu à la carte, unlike the restaurants of that epoch, it’s name was Dalmonico.

Evidently Mr. Carlos Albert wanted to honour this innovative american restaurant by opening his own version with the name inspired to that first mover and subsequently Casa Mónico.

Many things have changed in 77 years of restaurant, catering and event business, but the spirit that the founder put in its work as always been the same, innovating and never settling.

casa monico finca madrid

Without any doubts this location is a privileged place for those who are looking for a different site where celebrate a special occasion. With versatile spaces according to the needs of every event it has been one of the first fincas of Madrid dedicated to the celebrations of events.

It offer a personalized and made-to-measure menus for every kind of guest, because along the years they have built a network of professionals that represent the best of for every production, not only referring to food, but to the whole organization, from the bakery to the towels.

casa monico finca madrid casa monico finca madrid casa monico finca madrid casa monico finca madrid

This very special tailor made service is even much more personalized if you considered all the types of events that can be held in Casa Mónico. Starting from the classic catering to original presentations, where the staff can show their best creativity skills, with entertainment for example, this chameleonic space can be transformed in many ways.

Catas and show cooking where food and drinks are protagonists are always pleasant experiences for the attendees, that’s why those two offers are also part of the incredible activities that can be designed and developed in such an amazing location.

The fact that it is so close to Madrid is making Casa Mónico well known for being the ultimate relaxed place to escape from the city without going out of it.

In this place is really possible to relax and recharge, so that we have written down five reasons why you should visit and revisit Casa Mónico:

  1. The location. A peaceful place surrounded by nature a few steps away from Madrid city center
  2. The combination. A perfect mix of tradition and innovation
  3. The quality. Selecting the best professionals for each service and production.
  4. The offer. They do not offer only the classic event setting, the possibilities are infinite.
  5. The experience. They can combine all those factors because of the experience. Every event is unique at Casa Mónico.

I got a tiny part of it, in the form of rasberry jam and tea, so that I can sip my morning breakfest dreaming about this wonderful place.

Mejor desayuno en casa con productos de @monico_gourmet ? #madridiana

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More information: Casa Mónico.

Location: Km 9.5 on the La Coruña Highway A-6

The brunch at MEAT is like THE BRUNCH with bold capitals letters in Madrid.

If you know Meat for its burgers or cocktails, or just because you hang out in Alonso Martinez and for sure you’ve seen the space, well, you might not be surprised but this blog post, because we are talking about an institution for Saturdays and Sundays.

meat madrid 4

To be honest, I am not the biggest brunch fan in general, as a concept, because a lot of time you find buffet or fixed menu and you can’t choose.

Of course if you are reading this is because in MEAT let you choose exactly what you want to eat and combine everything. You can choose a sweet brunch or a tasty one, or a mix of the two, it’s up to you.

And what is even better is that when you are undecided between the burgers and the avocado toast you can share it with friends, because this place is amazing for a date but also for a friendly relaxed brunch with your mates.

What I loved about MEAT is their focus on a high quality burger, they opened two years ago with this idea of a mono product restaurant with cool music, atmosphere and great cocktails.

meat madrid 4

The quality is guaranteed not only by the meat which is their mission, offering a selected beef from Sierra de Madrid and just adding salt and black pepper, less is more I would say, and the bread is custom made exclusively for them.

I have a pending “The 10 best burgers in Madrid” list and MEAT has for sure deserved a place a in that list.

The brunch is more recent, since 9 months, with a very simple but effective menu, guaranteeing fresh and quality products.

meat madrid 4

The founders Guillermo Ramos Albritton, José Luis Martín de Bustamante y Gabriel Santaeulalia Yarte, have travelled a lot before opening the successful MEAT in Madrid, thinking about a place to be friendly and well integrated in the barrio, living a sort of slaughterhouse experience with many elements taken from a real Spanish Matadero.

meat madrid 4

As mentioned before there is also a strong component of amazing cocktails, I’ve always knew MEAT as a cocktail bar, and tried the cocktails before the brunch, hanging out in Alonso Martinez.

The atmosphere at night is really cool, the barra is incredible, but the real thing is to try the cocktails with the brunch, pairing avocado toast with gin.

You can’t end a real brunch with something sweet, and relax with a dessert. This chocolate cake is really impressive, so good, probably the best I’ve ever tried in my life, you need to share is because the portion is huge but worth the calories.

More information: MEAT.

Extra Virgen Bar de Maestros de Hojiblanca is a temporary extra virgin bar in Mercado de Antón Martín.

The big news is that Maestros Hojiblanca promoting this brand new concept, the first oil bar in a food market will pair for each bottle of extra virgin oil a different tapa, specifically designer by chef Javier Goya from restaurante TriCiclo.

The most interesting thing is the concept, you can’t pick the tapa you want to try, you need to choose the oil before, and then comes the matching tapa.

Once again a very special event in Mercado de Antón Martín, that to me is one of the most food market in Madrid.

I guess the idea of this concept come out in order to show and inform consumers about a great new introduction in Hojiblanca products, to inform ad to stay closer inside an iconic market of Madrid.

Oli-Bar-Maestros-de-Hojiblanca_2

They are launching three new labels and applying a simplified version of a professional testing metric to their oils. Each wine is measured on a scale from 1 to 4 in two different values, the first is how fruity the oil is, and the second is how spicy it is.

This Código de Sabor is applied not only to the three new tastes but also to the super classic extra virgin “el nuestro”.

Oli-Bar-Maestros-de-Hojiblanca_2

The three new tastes are:

Alegre with a fruity evaluation of 2 and a spicy evaluation of 1, it’s the fresh oil, the most delicate and elegant. The taste is definitely fresh, reminds me of summer, the grass and I think it will perfectly match with tomatoes. Probably the chef thought the same designing a tapa with a fresh gazpacho with figs.

Picaro has 3 fruity point and you might have guessed it’s the most spicy so 4 spicy points. It’s an EVO oil of contrast, I’ve just tried for lunch at home and it’s a pleasure to each a good dish of spaghetti al peperoncino with this oil. It’s reminds me the typical spicy oil we use on pizza and other typical food, but this is an everyday oil, perfect as the final touch when serving a delicious meal.

Bravio has the opposite values of the Picaro, it’s 4 fruity and 3 spicy, a strong taste again but same situation, it’s an everyday oil that can perfectly paired with lots of food and represent a stronger version of the Alegre. The tapa with cecina and artichokes, with a touch of amaretto sauce is incredible, a great combination of flavours, I think it’ll be amazing with a racion of cecina and some parmigiano pieces on. One of my favourite summer dishes.

Oli-Bar-Maestros-de-Hojiblanca_2

Hojiblanca is a top of mind oil label in Spain so I guess you will find it at your marketplace, but what really worth a try, and it’s a short term try, is the Extra Virgen Bar de Maestros de Hojiblanca.

Three weeks of time to enter Mercado de Antón Martín from Calle Santa Isabel and find on the first floor right in front of the entrance, this beautiful white and cleaned space that will welcome everyone to try the tapas designed by a chef from the barrio and most of all learn a bit more about one of the most important ingredients of our cuisine, a high quality extra virgin oil exclusively present at its best.

Oli-Bar-Maestros-de-Hojiblanca_2

What: Extra Virgen bar de Maestros de Hojiblanca

Where: Mercado de Antón Martín, Puesto 16. C/ Santa Isabel, 5.

When: from the 8th of June for 3 weeks.

I’ve always thought that the hardest kind of restaurant to advise is the fish restaurant, because it’s difficult to make sure that you will always find fresh fish, coquillage, that can be cooked in several ways, but even in the most simple ways, fried or grilled.

Where you can find a great pescado restaurant in Madrid?

Now that I’ve been to Circulo Marisqueria I have finally answered to this question related to Madrid fish restaurants.

circulo mariqueria madrid

Starting from the open air kitchen where you can see how they the chefs deal with a 2.000 meters restaurants, to the smiling faces of the clients, and the impressive quality of the fish market, you can definitely state that this is the Marisco paradise in Madrid.

The space is really curated, with many different areas and terraces, open all year long, serving caňas from midday to late night.

There are also lots of events, and the restaurant is great both for a quick tapa than for a full course menu.

I’ve been in particular to a special event, which is well known in Circulo Marisqueria, and in June will see the last happening of the season, starting again in September.

It’s the maridaje night.

Every third Thursday of the month it’s all about pairing, that can be either with beer or wine. The menu and the wines are decided together between Circulo chefs and the producers, it’s different and specific everytime.

It’s an occasion to try all stars wines paired with the best pescado in Madrid, from the starter to the dessert.

circulo mariqueria madrid

And it is not an event for wine masters, everyone can participate and learn something about the wines or beer present in each Thursday night.

This experience is called #CirculoClubDay which is a great way to get to know this hidden gem outside the center of Madrid, for a really affordable price, just 30€ for the whole wine degustation and food portions, which are normal portions, not tiny tapas or half glasses of wine. Next one will the on the 15th of June.

circulo

I was at the Circulo Club Day number 14, so more than one years of success for this monthly format rendez vous, and had the chance to try Bodegas Muga wines, which is a well known brand in Spain for excellent productions of wines plus japanese Nikka Whisky for the dessert.

Just to give you an idea of the success and professionality of this restaurant that opened just two years ago and why you should consider to try it asap, these are some numbers:

  • 370.000 people served in two years
  • 60.000 liters of beer served in 2016
  • 13.000 portions of octopus
  • More than 4.500 portions of mussels in 2016
  • More than 4.000 portions of fried fish in 2016
  • More than 10.200 oyster units in 2016
  • 47 employees working every day.

More information: Marisquería Círculo

C/ Oliva de Plasencia, 1, (C.C. San Ignacio)

28044, Madrid | Tel: 91 73 70 421

www.circulomarisqueria.com

Buns & Bones in Madrid is an institution for bun lovers, with three restaurants in the coolest barrios of the Spanish capital.

What is always interesting to know about this successful restaurants is the behind the scene, answering to the owner questions like:

  • Where does the inspirations for the menu comes from?
  • Where do you get the ingredients?

This second question in particular has always been my constant curiosity about how do restaurants manage thier daily shopping, because to me, getting the ingredients and do the grocery is the most difficult thing for a restaurant, respecting the seasonality of food and trying not to waste.

Buns & Bones not only answered to my question, but brought me on a grocery tour in Mercado Anton Martin which is actually one of Buns & Bones restaurants location.

I was able to hear from Wilmer López words (Buns & Bones founder and chef)  the story of each market stall and what is his daily shopping for each plate of the menu.

buns & bones madrid

Besides the classic butcher’s shop specialized in white meat or beef, we also saw very particular stalls, like the only Spanish seaweed shop in all the countries selling mediterranean seaweeds, or the greengrocer proving incredibly refined and rare fruits and vegetables.

The Buns & Bones menu changes with the seasons and the trends, it was the first restaurant in Madrid starting offering the poke, the ultimate foodie trend of the last months.

Poke is an Hawaiian dish, it means  “to slice or cut”, usually made with raw fish served as a salad as a starter. The most popular is the tuna, but also the salmon and octopus are getting more and more famous around the world.

bunes & bones madrid

It reminds me of a Japanese Cirashi but with a different disposition and much more ingredients than just sushi rice and sashimi.

I really love the fresh avocado at its perfect maturity point, obviously bought at the greengrocer in Mercado Anton Martin, and the cashew nuts giving a crunchy shift to the plate. It was not spicy but really tasty and fresh, the perfect summer bowl.

The fact that Buns & Bones in Calle Isabel buys food at the Mercado makes it the perfect example of a street food restaurant, because it’s not just about the final result, but the whole process, and asian street food in the market stalls are part of the market.

The routine is that at the end of the day Wilmer verify what he needs for the day after, on a daily basis, ordering for the following day at the market.

The first one is usually ‘Carnicería Ismael’, a very well known and established stall known for its selected meat Spanish meat like: ternera gallega, cordero castellano and carne de cerdo de Toledo. This butcher is the supplier of the best seller costilla from Buns & Bones with an average delivery of 60 kg every week for each of Buns & Bones restaurants.

buns & bones madrid

Even if these are all tiny suppliers, ‘La Huerta de Sánchez’ is considered as the best greengrocer in Madrid, searching for rare fruits and vegetables for Wilmer like the pachoy (the one he is holding in the picture) or the lotus roots, a key ingredient for the crunchy chicken recipe.

All the times I’ve been to Mercado Anton Martin I’ve never deepen the knowledge of the shop ‘La Mar de Algas’, selling only Spanish seaweeds, serving the best choice products for Buns & Bones famous ramen soup.

Talking about the buns I’vet tried the duck one, which is totally recommended, but have seen how great the prawns look like I might suggest to share a poke for starter and then a fish bao for main course.

Lunch time in @bunsandbones at @mercadoantonmartin ? Streetfood estrellas, esto es el bun de Pato ? #BUNSANDBONES #madridiana

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And these are the costillas first and then the pranws, as mentioned before, two of the buns best sellers.

More information: Buns & Bones

⛩ Santa Isabel, 5, 28012, Madrid ☎️ 810 521 705

⛩ San Bernardo, 12, 28015, Madrid ☎️ 913 928 953

⛩ Guzmán el Bueno, 69, 28015, Madrid ☎️ 910 562 091

 

Madridiana is the goddess of hunting cool places, when she meets another goddess they will be friends forever.
Morgana is a strong woman, a Celtic goddess, una mujer de fuerza.
Madridiana met Morgana on a sunny Sunday morning, while she was hunting new places in the very center of Madrid, the barrio Chueca.

Morgana immediately appear to be for the naming, the atmosphere and the Galician origin of the founders, as a big deal, a recently opened restaurant with a brand new unique offer.

Why restaurante Morgana Madrid?

The answer is simple, as Augusto and Miguel, the two owners, immediately explained that they wanted to have a strong identity, that’s why they chose a woman, and a powerful message, that’s why they chose a mitologic figure.

Augusto and Miguel are the two owners of restaurante Morgana Madrid, they are really young but at the same time they have gained a lot of experience around the world. Their competences complete each other because Augusto has studied and worked in hostelry while Miguel is the chef. This special mix of skills has on the other side the most important thing in common: friendship. They are good friends and they both come from La Coruña. So two common features: friendship and roots. Their provenience need to be explained a bit because it’s because of their Galician roots that they have started the Morgana adventure.

Galician water, beer, food and tradition and ingredients. They are focused on spreading the Galician food best products in Madrid, modernizing the most famous traditional food with a touch of international cuisine, because Miguel, the chef, has travelled a lot, in Europe and outside. The ceviche is for sure the result of his Peruvian experience. Not to mention that he has also worked at Diverxo with the awarded chef David Munoz.

Galician traditional best sellers as new, more contemporary, reinterpretation. I will write about my experience, which will be personal as always and “non replicabile” because every week Morgana changes the menu. The best food for sharing like the tortilla, the croquetas and the empanadas are the only fixed food of the menu, but especially for croquetas and empanadas the flavors usually change as well.

What attracted my attention was the scallop plate with pork and a pumpkin creme, impossible to resist. What I really loved about this plate, above the taste of course, was its concept, Miguel explained me how he balanced the fat savor of the pork with the acidity of the pumpkin creme.

Everything from a simple burrata to a more complex dish, is expressed in a new custom version edited and invented by Miguel.

Even the dessert I ‘ve tried had a twist of unconventional, with the crunchy texture of the bizcocho and the sweet cheese cake cream.

Morgana has just opened but for sure it will become an addiction to all, for Miguel innovative cuisine and Augusto detailed attention to the clientsn and for his special cocktails

More info: Morgana Restaurante.