Medea, fusion with traditional flavor

Flip

Luis Ángel Pérez, vallisoletano of Medea that is brave and responsible, decided to start his Madrid adventure in late 2016 with his personal proposal, in which they include oriental, Hispanic and local influence; creating an apex of flavors along the way. There he started his solo walk in the capital after having enjoyed the presence of Aponiente, Diverse and Zalcain, experiences that mark his beginnings in culinary and that materializes in the menus of Medea but where he contributes to his own signature.

There he holds his conquered capitalino pallets during the past three years and where he realized a move, consolidated in late 2018, moving their kitchen to Chambering neighborhood, where you find a wide and luminous local restaurant giving full vent to originality and creativity that is patent in the names of the passes (divided in 3 distinct menus: short, medium and long). Far from whatever significance with Ancient Greece, the name Medea obeys the cinematographic likings of Luis Angel, a follower of Lars Von Trier and ‘Made’ was made new in 1988, the birth year of the chef.

The recurring fusions that can be thought of as antagonistic but in their cookers, they talk a universal language of the pallet. A gastronomic trip in which is both Asian and American participates in a multicultural party in Madrid. In the epicenter of the three arrises flavor and good vibes, two basic pillars in Luis Angel’s culinary conception, which demonstrates that the fusion without control (or flavor) has no meaning. Luis Angel never misses out on the sweet touch of cilantro, his ingredient of preference.

A mestizo proposal with a touch of Indies (which even materializes in the local music that plays in Los Planetas or Arctic Monkeys) with plates that in just 2 years has become the classics of Madrid. An example of these plates are the bikini de papas (potatoes) con choco, chopito, and jalapeño, that reinvents the Madrid calamari. Not too far from Cadiz but scaling in Italy and Asia, they invent a carbonara de perrechicos (wild mushrooms) with coconut and botargo; or the trilogy of quail that is served is presented in three parts that fluctuate between oriental, imitating the duck a la pekinesa, with the Peruvian Latino rhythm.

Various plates will make you want to return; plates like the grilled sole fish, that accompanies the sesame zabaglione that shares the scenery with ear cooked al still espanol. Like sweet colophon, Luis Angel presents takes you on a gastronomic trip, like the panacotta of strawberries, ice cream with wasabi and coconut bizcocho.

In this new Medea, you drink well; with a wine menu in which fine wines predominate form the author, which make the experience more fun and even more original. Even with the proposal of a cocktail that highlights the nocturnal menus or the every day offers with a daytime bar menu; both perfect for those who don’t want to give up that sweet taste everyday of the week.