In just 5 months, Crumb has already secured a very loyal fanbase. Occupying only a small space, Crumb dedicates itself to custom sandwiches, and they even make their own 100% sourdough bread and use great raw ingredients. The influence came from the uncomplicated American Sandwich shops, as an alternative option to the now saturated gourmet burger trend. Its three founders are: Raul Martin, a former publicist and bread lover, his girl Isabel, and the chef Itamar Taub. Itamar is of Israeli origin and versed in cooking both inside and outside our borders; he has worked the stoves with Mario Sandoval (Coque restaurant) and brings high-performance cooking and exotic touches to Crumb. Weekdays at lunchtime there is a price fixe that includes two soups to choose from, sandwich, a side dish, drink, and dessert or coffee. On our visit, we tried the soups of the day, cauliflower or sweet potato or cilantro and cream; which, when arriving at the table gave off the intense fragrance of freshly cut grass. For the main course, sandwiches. We had been recommended sumak sardines, composed of marinated fish, onion, tapenade and salad with cherry tomatoes. From the first bite it was bursting with flavor, with touches of citrus and sumac. After which we chose the tetilla grilled cheese accompanied with hints of green beans. Crumb keeps it simple, rustic, and retro. They have three desserts for those with a sweet tooth: chocolate mousse, rice pudding, and yogurt with berries. Stop by Crumb when you get a chance, and we are sure you won’t leave any crumbs on the plate.
Price : Daily menu (Tuesday to Saturday) : 11’90 or 10’90 € / sandwiches for less than 10 €
Tuesday to Saturday from 10:30 to 16:00 and from 20:30 – 00:00
Sunday: 13:30 to 16:00
Text: María Díaz del Río
Pictures: Jorge Flores
Translation: Brett Piron