Marta Fernández Guadaño
Updated Wednesday, January 31, 2024-00:06
ITA
Mariela Fernández and William Lamas come from
the Basque Culinary Center
, Faculty of Gastronomic Sciences based in San Sebastián, where they were trained and where the latter was also a professor. Just a month ago, they launched their own project in the Salamanca neighborhood. ITA defines itself as a
"neighborhood restaurant"
and, without a doubt, is reminiscent of the trend of bistro formats that exist in different European capitals. "Balanced food and wines," its owners define the 'casual' offering, with dishes that combine seasonal products and technical knowledge, with an interesting liquid proposal as an ally.
Where:
General Oráa, 42. Madrid. Tel. 919 77 01 07
https://www.itamadrid.es
/ €35-50
Jekes
The project of entrepreneurs
Ignacio Jarava
—from Ferrovial— and
Carlos Esteve
—who worked at Glovo—, allied with the consulting firm Ansón + Bonet, aims to deliver delicious, quality kebabs. According to their data, this 'street food' recipe is the third best-selling in Spain behind pizza and 'burgers' - within the 'fats food' market segment -. So they set out to offer a quality one, not 'gourmet', but made with good products. Kebabs (as always), but good", they maintain as the central message of the project. Beef from Discarlux, chicken from the Los Montes butcher shop and vegetables from Frutas Eloy make up 'kebabs' that are sold at prices of 6.5 to 7.5 euros -even with a vegetable version of falafel-. You can add fries, garnishes or dessert (average ticket of 10 euros). For now, it has a location in Edgar Neville; the next one will open in March in Atocha, with the plan to reach, at least half a dozen headquarters by the end of 2024, under a model that is almost reminiscent of a startup.
Where:
Edgar Neville, 39. Madrid.
https://jekeskebabs.com
€10
Shepherdess
The 'coffee & botillery' concept created four years ago in La Latina by
Sara Pastor
and
Juan Camilo
, with specialty coffee, natural wines and grocery-style products, evolves with a new opening. Now, it opens a new space in the
Vallehermoso Market
, progressively converted for years into a fairly balanced mix between traditional market and stalls converted into restaurants. Now, Pastora is added, where you can try the coffee that Camilo's family produces in La Noria, a project in Colombia, and buy the range of products that Pastora selects.
Where:
Vallehermoso Market. Vallehermoso, 36. Madrid.
https://www.instagram.com/hola.pastora/
From €3-4
Holy Tavern
Another recent novelty in the Vallehermoso Market. In the premises occupied until a few months ago by El Escaparate,
Taberna Sacra
, the project by
José Maria Alonso
, started a few weeks ago . It is a concept of Galician cuisine, with a menu that combines traditional dishes - you can try a good empanada or "slowly roasted beef" - with some recipes with an innovative touch, such as Saracen tripe, 'broa de tuna' or the anticuchero octopus with cauliflower.
"Cuisine inspired by the popular uses and customs of the interior, coasts and diaspora of Galicia"
, this concept is presented with a bar and some small tables. The price can be estimated between 30 and 45 euros.
Where:
Vallehermoso Market. Vallehermoso, 36. Madrid. Tel. 633 00 00 27
https://www.instagram.com/tabernasacra/
. €30-45
Na Num
The brand and business format has been operating since 2020 in Buenos Aires, like the project of
Marina Lis Ra
, an Argentine of Korean descent. This chef opens with some partners in Madrid, where she has chosen the Chueca neighborhood to install a concept that she defines as "unconventional Korean cuisine." How do you define her proposal?
"Korean-Argentine cuisine, Argentine being the product of a mixture of immigrant cuisine
," she explains to 'Metrópoli'. Regarding her idea in Madrid, she says that "it was always a dream of mine to open in Madrid; I don't know why, but there was something that attracted me to this city," she adds. She will start with a letter similar to the Buenos Aires headquarters, "although I would like
Na Num
Madrid to have another personality." She hopes to open soon, without yet encrypting the half-planned ticket.
Where:
Chueca neighborhood. Next opening.
https://www.instagram.com/nanum_madrid
/
The Pasta Central
"Handmade pastas every week at home." It is the business card of
La Central de Pastas
, which opened last fall in Madrid, as the project of some young entrepreneurs. The model has its charm and, furthermore, the offer works. Conceived as "an artisanal project of limited production", they make their fresh pasta, under different formats and recipes, with the idea of serving it ready to put in water and eat in a few minutes. In many cases, it is
filled pasta, such as mushroom, chestnut and chicken ravioli or mushroom and chestnut ravioli in beet dough and burrata, mortadella and pistachio ravioli in black olive dough
. A solution to "eat fast, delicious, practical and truly homemade," they maintain. The way it works is as follows: every Thursday, they publish their menu on their Instagram profile so that customers can place their orders until the following Monday; Wednesday is the day they receive them home. From time to time, they cook
pop-up
in spaces like Pascal Café.
https://www.instagram.com/lacentraldepastas
/
Farah
It is the project launched just five weeks ago by chef
Heba Kharouf
, in La Latina, one of the neighborhoods that is experiencing its particular gastronomic resurgence in Madrid. "From the other side of the Mediterranean", she presents her proposal of Eastern-Mediterranean cuisine, while she assumes a concept of a food house with "classics and modern creations."
Hummus with toasted pine nuts, suckling lamb leg kebab, grilled shrimp marinated in cumin, eggplant fatté with crusty bread... they
are tasty dishes that follow one another on their menu divided into accompaniments, main dishes and desserts. It has a terrace in front of the Royal Basilica of San Francisco el Grande.
Where:
Carrera de San Francisco, 12. Madrid. Tel. 910 59 44 17
http://www.restaurantefarah.com
€35-45
cork
With the formula of "vinitos & Picoteo", this place opened at the end of last October, as the project of
Natalia Felder, Mariel Benarós
and
Galo Delger
. It is a wine bar in a modern key in concept and offering, since its wine list varies with special references,
sui generis
even or little known, with natural wines taking center stage. You can try different wines by the glass, accompanied if you want by something to snack on. To eat, it has a simple offering of sausages, gildas, mushroom and cheese sandwich, empanadas or the 'panchito de corchito' (their version of a hot dog).
Where:
Salitre, 2. Madrid.
https://www.instagram.com/corchito.madrid
From €10
Fox
Exotic fast food
format
, since this place opened a couple of days before Christmas specializes in a
shawarma
(kebab) offer.
"Neighborhood food brought from the corral"
, presents a proposal to buy and take away at its physical headquarters, or order via
delivery
through the UberEats
app
. Be careful, it is located on General Perón Street and is almost a neighbor—a few meters apart—from Jekes Kebab, but both projects have nothing to do with each other.
Where:
General Perón, 16. Madrid.
https://www.instagram.com/zorro_eats
/ €10
Bolboreta
A few weeks ago, we already talked about this project launched in December by
Patricia Grandío
and
Aaron Quaife
. Galician and British worked together with
Diego Guerrero
until they decided to start this bistro format very close to the Antón Martín Market. "A menu that is not like everyone else's," is an obsession declared by the couple in charge of the establishment in the Lavapiés neighborhood. They offer a menu made up of individual dishes and some recipes to share, which allows you to eat for an average price of 50-55 euros.
Where:
Ave María, 8. Madrid. Tel. 914 11 79 48
https://www.bolboretarestaurante.com
50-55€
Here you can read more details:
https://www.elmundo.es/metropoli/gastronomia/2024/01/09/659c143ae85ece84488b4583.html