Cilindro FUSES THE ASTURIAN AND CREOLE KITCHEN THAT THEIR OWNERS KNOW

The creators of the successful Ronda 14, both in Madrid and Avilés, the Peruvian chef Mario Céspedes and his wife Conchi Álvarez, have returned to their old ways. They have just opened Cilindro, a fusion restaurant between Asturian and Creole cuisine.

If in Ronda 14 the stamp of the Peruvian cuisine was greater, in Cilindro the one that sends is the Asturian one, yes, accepting twists and variations in creole key. The restaurant has two spaces, the upper area with high tables and a large bar in which they want to give prominence to the snacks, and also, a main dining room with low tables and capacity for about 70 diners, together with a reserved area for groups up to 20 people.

And why is the name Ronda 14? To the cylinder, of course. This is nothing more than a Creole way of cooking in a hot oven. Here they used their prized Josper oven, as the soul and motor of the recipes of the restaurant. The menu, which does not distinguish between first or second, is intended to share, since in the vast majority of dishes, there is the possibility of ordering half rations. The reason? To be able to try more things in each visit.

For Cilindro, Mario Céspedes has included many potent stews from the national recipe book and he has melted them a thousand times with the criollo touches. Their ceviches are indispensable, which here are much more authentic using Andean ingredients, but without a doubt, the most interesting are the dishes that have merged between two different cuisines. For example, the case of a corn tortilla standard of Asturian cuisine, served here in a more subtle way and stuffed with oxtail, criollo sauce and rocoto sauce. We also have the Asturian roll, conceived in the key of Asian nem, with oak leaf as a base and stuffed with an old cow stew, chorizo, oriental spices and chifa sauce; meant to get your hands dirty and enjoy yourself like a dwarf. If we think about the Creole recipes of the menu, you can not fail to try the cause of shrimp, the smoked chicken ají and a very successful octopus with olluco stew and olive botijo. For a happy ending, order in lucuma mochi and strawberry granita. Homemade and delicious.

In Cilindro there are many talented friends … Book now!