Between so much offer it was necessary to differentiate.

Whether it was with the kitchen, with the space or with the concept, something had to attract attention.

Ignacio Lladó (27) saw clearly where he could find that gap in Madrid's busy gastronomic scene after a period of work "setting up cafeterias" in Southeast Asia.

"During the pandemic, I was working in some countries in that area. In Seoul, when they started with the restrictions to the fullest, the city was filled with

half-clandestine one-table restaurants

."

He was cool with the concept.

He told the idea to those who would become his partners, Juan Vallejo Nájera and Alberto Torrado Aguila, as he arrived in Madrid in January of last year.

"Why don't we create a one-table restaurant?"

As he put the proposal on the table and, although at first he admits that it sounded "

something extravagant

", as they talked with people in the sector and shaped the concept, the horizon began to clear up.

"In many restaurants they told us the high demand for the reserved ones; that it was the first thing to fill up."

It did not take more for them to jump into the pool.

The bar and the armchairs to enjoy the desktop.

Room.1

opened a couple of months ago as a singular space.

"Coincidentally we have done it in the place where a few years ago there was a restaurant where there was only one table", says Ignacio.

The difference with that Korean place -the old Luke, to be exact- is that in the new

one the table is closed for a single group between 8 and 12 people

, while in the previous one you could share a table with strangers.

"We serve a five-course menu: two snacks, two starters to choose one; two main courses to choose one and a dessert.

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Chef José Gallent, who has worked in the kitchens of Akelarre (San Sebastían), L'Ardoise (Paris) and Club Allard (Madrid), directs the gastronomy section.

"Our idea is to make a menu by season, with the idea that whoever visits again will find different proposals," explains Ignacio.

"Our approach is to

provide rich food, without being pretentious, and with an original touch

."

Spanish cuisine with a French twist, he adds.

Dishes such as scallop with celeriac and leek cream, ham and apple osmotized in liqueur, roasted pumpkin with feta and pistachio pesto and venison cannelloni with plums and Comté cheese are part of the menus that have already been enjoyed by the first diners.

"

Here the cooks can create much more than in any other restaurant

", reflects Ignacio.

"And the people who come have a chef for them."

The experience seeks that exclusivity in everything.

Urta, sweet potato and basil cream with pepper samosa.

The strong point of the place is in the desktop.

The space, which gives off a certain retro air and is signed by María Lladó & Laia Cervelló, has a bar, an open kitchen, comfortable armchairs and lots of color in curtains and furniture.

Once lunch or dinner is over, the grace lies in the fact that up to 25 people (invited by the dinner group, of course) can join the premises to have a drink and prolong the evening.

"We have focused on what makes the difference."

Address

: General Arrando, 16. Menu price: 85 euros (without drinks).

According to the criteria of The Trust Project

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