Eight new restaurants to 'warm up' (and a lot) the winter

The capital's showcase does not stop growing

with the arrival of new restaurants that warm up this cold season.

Successful international brands with super-premium raw materials that make their first foray into Spain, established dining rooms that grow with new venues, personal projects with their own name,

market stalls...

Cochinita pibil, one of the New Mexican Ticuí dishes.

ticui

The Puntarena group opens,

its second restaurant in the capital.

Federico Rigoletti defends a Mexican haute cuisine proposal, focused more on the Pacific area, where the best flavors of the Aztec country are complemented by the best Spanish products.

Among the dishes that will give the most talk:

(tongue in tacos),

, which is first presented raw and then plated and cooked.

Mixology, another of the bets of the place, is led by Daniel Quezada.

Average price: 60-70 euros.

cedaceros, 6.

Robata's Nikkei roll.

Robata

The sushi chef

.

This contemporary izakaya that has just opened in the Salamanca district is not a purist Japanese, but a space where technique, product and small details make the difference.

From the name of the place it can be deduced that the famous Japanese charcoal grill is at the center of the experience.

sea bream nigiris -with a touch of citrus zest and aged ponzu sauce-, scallop and bull tuna.

From the hot part,

, just like their skewers.

In addition to wines, it has a wide range of sakes.

They prepare a mojito with this highly recommended drink.

For dessert, American cakes -he formed in the US with Andy Matsuda-, such as

or carrot cake.

The decoration, sober and intimate, and the light, wrap up the evening wonderfully.

Average price: 45-60 euros.

Puigcerdá, 4 (Jorge Juan Alley).

Cut of meat from the Argentine grill La Cabrera Madrid.

The Cabrera Madrid

Las brasas lives a moment of gold and openings.

In this case, it is

who opens space in the capital.

Part of his secret lies in using a fixed grill and high heat and keeping the meat in constant motion to sear it quickly.

.

The traditional bife eye (high loin in Spain) is especially liked by Riveira for its varied flavors.

They usually work with meat from the Hereford, Wagyu and Aberdeen Angus breeds.

.

The garnishes are very popular, be it pear chutney, beetroot hummus or old-fashioned mustard mousse.

Average price: 50-60 euros.

Velazquez, 61.

Tripe with farmhouse egg from the Remedios restaurant.

remedies

Updated traditional cuisine, seasonal products and traditional preparations

with a lot of

.

Those are the keys to this new eating house that

a wall with his older brother, Queiles (a Navarrese restaurant opened in 2013).

In charge of the kitchen,

, who adapts the seasonal product to the two spaces of the premises: bar, on the ground floor;

above, the most

.

In the first, there is no shortage of classics such as bravas, gildas, salad, Betanzos-style omelette or squid brioche.

and classic dishes such as the hock and others with contemporary touches such as the beef steak tartare croissant or the boneless oxtail rice with mushrooms.

Average price: 35 euros at the bar;

from 50 euros in the dining room.

Hermosilla.

7.

Pig, chile güero and fresh orange from Playing Solo.

playing alone

After years of training (Le Cordon Bleu) and working in renowned

restaurants , Luis Caballero has decided to "play alone".

Thus, he has opened his project inspired by Japanese izakayas -where the chef cooks together with the diner-, with a bar in it for only eight diners and a

.

With modern and traditional winks, his proposal

with which he designs and executes a tasting proposal that changes according to the season.

In this

winter

, it's called - the star is

For example, La Granja beans, hand broth, cured jowls and burned potatoes;

cold infusion of

truffle and toasted bacon;

... Everything, with local products and ingredients brought from Japan, and to the rhythm of jazz.

Price: 105 euros (with two pairing options: 42 euros and 65 euros).

Manuela Malasaña, 33, Local 2.

'Lucifer' is the name of this 'tomahawk' flambéed at a table in Chambao Madrid.

chambao madrid

This new establishment with which the

(they plan to open in Marbella and Ibiza) has a lot going for it to succeed.

Inspired by Tulum (on the Caribbean coast of the Yucatan peninsula), it has an elegant and, depending on the area, bohemian decoration and live performances.

And what about gastronomy?

black cod, rack of lamb, tarantine fish...).

This

also has a boutique dedicated to selling the most exclusive pieces of meat.

Average price: 80-100 euros.

Paseo de la Castellana, 4.

'Cavatelli' pasta dish from Totó e Peppino.

Toto and Peppino

Salvatore Romano opened his first house almost two decades ago

in the Las Salesas neighborhood (currently under construction), always with Italian home cooking in general and Neapolitan cuisine in particular as the essence of his proposal.

Now, he opens a store

, where he maintains the concept -although with certain contemporary winks- and the presence of raw material from his small land that arrives twice a week.

Don't miss the

(pasta with chickpea and cod stew at low temperature), or the

(pasta with a meat and onion stew that cooks for hours)... Not even his

( the

of the house is its inverted version of the classic margarita).

Average price: 25-30 euros.

Mediterranean Avenue, 21.

Smoked sardine with BarraCruda tetilla cheese.

rawbar

Its name already reveals what the concept of this new place is about:

This

stand has just landed in the Mercado de Ibiza backed by the experience of his older brother who,

.

In front, the Venezuelan

, specialized in

Bet on simple elaborations, with no more than four assembly steps and

The offer -17 dishes grouped into the

,

and

- It is completed with other dishes prepared in the oven at low temperature.

Smoked sardine with tetilla cheese, steak tartare, lemon fish tiradito with honey and pisco, Iberian

, prawn casserole in

coconut and chilli sauce.

(10 courses, 40 euros).

Average price: 45 euros.

Ibiza, 8.

According to the criteria of The Trust Project

Know more