Pomerania Restaurant

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The family ‘perruna’ of the RanTanPlan group grows again. First were Teckel, Pointer and Chow-Chow, now arrives Pomerania in Madrid. In just two years of existence, this prolific group of restoration, turns everything that it touches to gold, and makes its restaurants fashionable shortly after opening.

In RanTanPlan they have explored the world’s cuisine: International in Pointer, Japanese in Chow-Chow and now Mediterranean with a Nordic touch in Pomerania. The restaurant, located in the old Café Saigón (now on Velázquez Street), in the street María de Molina, has just opened its doors in a mega space with the capacity for 200 diners and has all the keys to succeed: space, atmosphere and food. The interior design, by Maria Villain, has been conceived as a great restaurant with two floors, in which the light is strained by each one of its huge windows. Brass lamps, wood furniture and vegetation give the restaurant the point ‘higgle’ so sought after in the design of the Nordic countries.

In the kitchen, with chef Gonzalo Menéndez at the stoves, they have created a menu suitable for all tastes, in which they strain star dishes of their older siblings, such as the salted sea bass at the Pointer or the pumpkin flamenquines of Teckel. The other proposals go through a selection of cold starter with tiraditos, pokés or the atypical Russian salad Pomerania have given their touch by adding a prawn carpaccio, shrimp essence, red curry and Ikura salmon. Among the hot starters, there are tasty homemade croquettes of ham or cheek and curry stew, the grilled hipster vegetables with “romescu” sauce (they call them that because they use unusual vegetables such as Chinese beans, kale, biome or celeriac) and the Balinese pork tacos with pickled green apple. And then, rice, fish or meat? They have options to satisfy all palates. What seduces you more? A socarrat of carabineros and mushrooms, stripe to the black butter of the original sirloin ‘not wellington’, which unlike traditional, here they do not cover it with a puff pastry bu they present it with a demi-glace, juice of shallots and frozen foie that is laminated by the above.

If you have left room for dessert, you cannot miss its creamy Idiazábal cheesecake or something more light and refreshing, like the seasonal fruit with chlorophyll soup, of which 1 euro is allocated to the Aladina Foundation.