The Red Guide grants two new florons in the capital: a creative Canarian cuisine dining room and a Japanese restaurant for 16 people
The Arbor of Amos, new three stars of the Michelin Guide
During the late night yesterday, Wednesday December 20, Seville was filled with stars. Yes, we refer to those granted by the Michelin Guide, which chose the Spanish capital as the venue to deliver its coveted florons. In the cast, Madrid barely got a couple of them ... Leaving aside whether or not the inspectors this year have been stingy with the capital, then we review how are the two dining rooms featured with their first florón .
Gofio
Gofio is a term of Guanche origin that serves to describe that thick flour of corn or other cereals that is at the base of the popular Canarian food since pre-Hispanic times. Gofio is also the best Canarian restaurant that has ever existed outside the Archipelago. For his claim of food, wine and the most primitive island recipes. For his reinterpretation of those traditional Canarian flavors with the mentality of the 21st century. And for his successful use of creativity and technique put at the service of an honest, personal, modern and tasty culinary proposal.
Behind this show is a big man full of tattoos and a rock attitude that is attended by Safe Cruz , self-taught cook, curious traveler with a remarkable capacity for absorption, perfectionist attentive to any detail of the execution, setting or service. A thirty-year-old from Tenerife converted, perhaps unintentionally, into the visible head of a new wave of Canarian chefs. His landing in the capital was absolutely discreet: he settled a few years ago with his partner Aída González in a modest Canarian tapas bar in the student area of Argüelles. When they were prepared, they moved to the Huertas neighborhood where they have won a parish of the faithful .
The dining room has a capacity for just 20 people, with a sober decoration in which only the naïve watercolors of María Bombassat stand out and that open kitchen at the bottom of which dishes such as squid and avocado squid spatter, rabbit trout to the salmorejo with its injected juice - in fact, a spice of traditional empanadilla-, the roasted leg sandwich in an iron and cheese pot , the white prawn with boiled mojo from their heads and green cardamom mojo or the sama with marrow and mojo red Special mention deserves the wine list, exclusively insular, full of bottles of small producers that the sommelier Alberto Marín is selected with the greatest care. As the title of the longest tasting menu offered by the house, Maximum Canariety . No nonsense and no concessions .
99 KO Sushi Bar
This is the most exclusive place of the Bamboo Group - 99 Sushi Bar - which, during this second season, confirms the most ambitious proposal of the group's executive chef, David Arauz . In a comfortable bar with capacity for just 16 people, this chef recreates unique and sublime snacks that highlight the exquisite nuances of Japanese cuisine, all interpreted from a heterodox perspective and with incredible raw materials.
Every day, he elaborates two menus: the Omakase and the Kaiseki (six and nine passes, respectively). And their elaborations can only be compared with the best Japanese-inspired eaters in Europe. Serve as a sample, dishes such as dashi broth with barnacle or the size with koji and white truffle , the sushis sequence ... Good selection of wines and sakes. Prices in line with product quality.
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