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One of the great gastronomic novelties (if not the largest) of Madrid in 2019 has been the Bulbiza project (bulbiza.com). As its own name summarizes, it has been installed on the boulevard of Ibiza Street, in the Retiro neighborhood, between the streets of Máiquez and Fernán González . With the most international Spanish chef, José Andrés, as a visible head, a group of investors have opted for half a dozen stores that claim and reinterpret the national cuisine, from cooked to grill, through the wine bar , fish, the sweets and tapas of the 21st century. The six venues, which we refer to below and whose contact telephone number is the same for everyone (91 060 72 10), also have a common space, called "The Private" , to organize exclusive events.
No. 35. THE MARGINAL
Wine bar opened by César Ruiz, Flequi Berruti and Nacho Jiménez, responsible for the Alma Vinos distributor and artisans of the La Tintorería store (Guturbay.4) This new space is located in a pleasant semi-basement, in the same direction where At the end of the 80's there was Buen Provecho , a mythical place also dedicated to wine and product cooking. As for the offer, in El Marginal wine is law: the dynamic menu is organized around 101 fleeting references , national and foreign, ordered from lowest to highest price (depending on whether they are sparkling, white, pink and red), not forgetting the collection of confidential wines (missing, unpublished or very exclusive productions) that the hosts have been collecting for more than 20 years. To accompany, Chacinas de Carrasco Guijuelo , canned Güeyu Mar or the fried eggs of Cowards and Chickens with Iberian shoulder or blood sausage. Average price: 25 euros. Closed Sunday night and Monday.
No. 38. LA RETASCA
. Inspired by the most traditional taverns, La Retasca is a lifelong bar opened in the 21st century by the work and grace of Juanjo López Bedmar and become a classic from day one (it has been one of the most popular news of September in Madrid ). At the bar, on night tables or on low tables, the menu abounds in tapas and usual portions : homemade pickles (taco de bonito), canned Los Peperetes (natural cockles), chacinas (live and live ham cutter) or classics such as grilled ear with brave sauce, blood onions, the scandalous garlic prawns or corns with ox nose that do not admit not to wet bread. In the meantime, note that there are no reservations that are worthwhile, that the kitchen schedule is uninterrupted from 13 to 24 hours, that the commands are sung in full lungs and that there is no round without a lid (cooked snack eggs). Average price: 35 euros. It does not close.
Nº 39. JULIÁN DE TOLOSA
More than thirty years have passed since the first branch of the legendary Casa Julián de Tolosa arrived in Madrid, founded by Julián Rivas and that, after his retirement, passed to his disciple Matías Gorrotxategi. One of his sons, Iñaki (4), is responsible for the second capital direction and first opening of the Bulbiza project. In a rustic-style place , whose interior design is signed by the ubiquitous Lázaro Rosa-Violán , the grill is the star. By her, managed with mastery by Iñaki himself, the pieces of beef pass not too old (between six and seven years) and with a brief maturation. As starters, grilled leeks, cow carpaccio or mushrooms with ham egg yolk and, of course, the celebrated piquillo peppers confit . For dessert, rice pudding. Average price: 70 euros. Closed on Sunday nights.
No. 40. THE FRONT KITCHEN
. An original gastronomic proposal within its apparent simplicity: a dining room in which the stew is worshiped, directed by Juanjo López Bedmar (3), patron of La Tasquita de Enfrente. For this, the place that once occupied the extension of Pedraza Tavern dedicated to Madrid stew, Carmen Casa de Cocidos, whose classical decoration remains almost intact, has been recovered. The idea is to create a space to offer "everyone's stew." That is why different chefs, such as Pedro Sánchez de Bagá (Jaén) or Luis Alberto Lera of Casa Lera ( Castroverde de Campos , Zamora), periodically visit here to offer their version of this recipe. Meanwhile, the host proposes different stews (with original dumps , such as marrow with truffle or smoked eel with chickpeas) and adapted to each time of the year (last summer, the soup was acidic with pickled noodles). Average price: 50 euros. Closed Sundays
No. 42. THE PÂTISSIER
Ricardo Vélez (2), known as the Cocoa Chef and creator of the Moulin Chocolat pastry shop (Alcalá, 77), heads this sweet proposal: an ice cream shop open all year round that completes its offer with sweet haute cuisine products. Among the flavors, do not miss the meringue milk and sky bacon, strawberries with cream, lemon cake, granola with violets and cranberries or hazelnut from Piedmont. Special mention for the waffles, prepared at the moment in front of the client, and the melting chocolate cake. Average price: 3.50 euros. Close Mondays.
No. 44. BISTRONÓMIKA
Chef Carlos del Portillo made himself known at the end of 2016 in a tiny Scandinavian air shop in the Barrio de las Letras, where he earned a well-deserved reputation for his mastery of fish and seafood . The same that applies in its new premises, open in the summer of the capital to reach the new season 19-20 with everything well shot. A grill view and a counter with the offer of the day are the protagonists of a room with capacity for thirty diners who must be tempted by the market proposals every day. Silvia Manzano is, from the beginning of the project, responsible for a nearby and cozy room. Average price: 55 euros. Closed on Sunday nights and Mondays.
| With the collaboration of METRÓPOLI
According to the criteria of The Trust Project
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