“IF YOU WANT TO FEEL ALIVE EAT ALIVE.”
With these words, Crucina Manager Yorgos Loannidis left me wide-eyed . Not that Yorgos has brought the practice of cannibalism to Madrid, you won’t even see meat as an option in your menu. Vegan, gluten-intolerant, lactose intolerant and everyone else? We are in luck. Eating raw is not a fad , it’s the lifestyle that some people seek to live longer and better. And do not forget, it is also the oldest lifestyle. Yorgos, besides catering and loving raw cuisine, is a doctor. He says the idea that the kitchen without a stove should be absolutely necessary. “It is the elixir of youth. People who eat well have a skin that looks like if poked with a needle, water would drip instead of blood.” The kitchen stove does not reach above 41º C. Thus, nutrients and enzymes are intact and alive. “The raw vegans tend to be more active; sleep less but a more quality sleep, storing energy to take on the world.” And you say, “Okay. But something will have to be done with the raw material , right?” Drying it, beating it, blending it, fermenting it, and freeze germination are the modus operandi of the kitchen of the restaurant. And on top of the desserts are the “guiltless desserts.” They won me over, you will be next.
914 45 33 64
Open daily from 13:00 to 16:00 and 20:00 to 23:45
Friday and Saturday open until 00:00 .
Closed Sunday evenings .
Text: Patricia Valley
Photos Mar Del Hoyo