Five new restaurants that deserve more than one visit this spring

• OPENING RavioXO arrives, David Muñoz's tribute to universal pasta and dumplings

Yes, we know that Dabiz Muñoz's RavioXO could possibly be the capital's opening of the season, but not everything is going to be the XO universe.

In Madrid there have been other gastronomic novelties that are also worth knowing.

Casa Isabella living room.

ISABELLA HOUSE

"Feel like at home" (Italian, I should add).

That is the spirit of this restaurant with which the

(with six dining rooms and a hotel in Spain and a local

in Oporto) lands in the capital.

the Salamanca district, it has five spaces open to guests: living room (presided over by a large fireplace), kitchen, dining room, bedroom and terrace, with all the possible details, as if it were a large house. will try

Sirloin tagliata, at Casa Isabella.

The concept is developed around

.

Thus, the product -on numerous occasions brought directly from the transalpine country- is the main protagonist of a menu in which truffled fettuccine with Parmesan cream or sirloin tagliata with rosemary and French fries shine, as well as pasta dishes such as penne

or

paccheri with tomato, basil and mozzarella or spaghetti with spider crab.

But first, shrimp or quinoa salad with low-temperature egg, eggplant

and Sicilian caponata.

Puigcerdà, 4. Tel.: 91 954 69 54.

Greenhouse Vegan District.

GREENHOUSE VEGAN DISTRICT

This charming place, located in the Plaza de Tirso de Molina, opened last April housing the essence of three well-known brands from the capital, benchmarks of vegan cuisine:

.

In this greenhouse -with a decoration full of natural elements and vegetable roofs- there is a menu designed by

, and featuring 100%

recipes , a concept for which the Donoso family He has been betting for years.

Artichokes from Tudela, in Greenhouse Vegan District.

, such as hamburgers and nachos, and

ones share the spotlight

, all with top-notch goods.

Do not miss the Tudela artichokes with vermouth jelly and rice ham;

Valencian rice with seasonal vegetables and candied mushrooms;

the sailor tartare;

the

(truffle and chive burger, blue cheese inside a curry bun), or the

(chicken-style vegetable meat in korma sauce and rice with seasonal vegetables).

Count of Romanones, 10. Tel.: 91 210 82 73

The Castizo Aravaca bar.

CASTILIAN ARAVACA

And there are six.

The Larrumba Holding Group (Grupo Larrumba and Grupo Carbón) has just opened a new headquarters in Aravaca for this brand that

and brings it into the 21st century.

To those of Serrano, Puerta del Ángel, Velázquez, Alcalá and Sagasta, this one of Camino de la Zarzuela is added.

Sardines, anchovies and gildas, in Castizo Aravaca.

In this new Castizo there is no lack of preserves, cured meats, sausages and a varied seafood offer (red prawn from Garrucha fat, coquinas from Isla Cristina with garlic), which are complemented by

, such as homemade stuffed eggs, squid rings, torreznos , the braised veal tail and

The proposal has been designed by Mariano Barrero, gastronomic director of the hotel group.

Camino de la Zarzuela, 23. Tel.: 91 088 89 00.

Artisan pizzas, at Can Pizza.

CAN PIZZA

Coming from Catalan lands,

this pizzeria that triumphs in Barcelona and also in Ibiza arrives in the capital.

In 2014, four restaurant friends (

) joined forces to open this artisan concept that combines kneading by hand, fermentation for 72 hours and first-class produce with

Jerry Tomato Pizza at Can Pizza.

The proposal of this pizza temple?

Snacks for all tastes (or almost): classic, red (without mozzarella), white (without tomato) and signature pizzas... Among the latter, the

(mozzarella, asparagus,

, scamorza and pecorino cheeses, dried tomato pesto, thyme, pepper and two eggs),

(tomato, capers, burrata, red onion,

, black olives, oregano, basil and basil oil),

(tomato, burrata, arugula, Serrano ham, cherry tomato, Parmesan, basil, black pepper and oregano) and

(oregano, basil, thyme, salt, pepper, burrata, cherry, red cherry, spring onion, marinated onion and garlic), the

.

Serrano, 85. Tel.: 91 724 73 76.

Shai and Lotem Kirchheimer Gaziel, owners of Falafelería

FALAFELERIA

Shai and Lotem Kirchheimer Gaziel

, an Israeli couple with a passion for food, have been trying to spread

for seven years .

First with La Hummusería, a restaurant in Chueca with which they premiered in the capital, in 2015, and, three years later, with Falafelería (in Antón Martín and Malasaña).

Now this last banner

where they have just opened a new headquarters, with a terrace included, and will shortly open a second location in the same neighborhood (in Rodríguez San Pedro, 25).

Terrace of the Falafelería de Luchana.

The gastronomic proposal is structured around

(with three options: the classic

with fried aubergine and hard-boiled egg and

mushroom

(with a base of magadara -rice with lentils very typical in the Middle East-, artisanal hummus, salad to taste, tahini, amba...) and

.

Luchana, 37.

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