Sala de Despiece

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Mr. Bonet has done it again. He has has taken a few square meters of the Chamberi district to implement more of the genius talent that allows him to serve food in the most honest way, while allowing some space for stylistic quirks. This time, it was inspired by the aesthetics of food markets and has caught the attention of actual butchers and fishmongers to serve market cuisine with respect to the seasons. Designed by the Oh Lab studios, the roof and walls are lined with polystyrene boxes like those used daily in the markets to keep everything fresh and on ice. On one of the walls as decoration, hang several knives supplied by Cutlery Simón and for the floors and doors they used the same regulatory materials used in places where food is handled professionally, which helps give the “behind the scenes” feel. One can start with fresh seafood such as the ceviche of the day which is prepared in front of you by the head chef and bartender, Juliana, a no nonsense prawns, or Bonito with escabeche sauce. Do not forget about the sautéed seasonal mushrooms or the organic fried eggs. “The idea is to provide market and product handling as little as possible,” Thornton says. And so we find the Steak “underdone ” Sierra de Madrid style. A version of beef carpaccio frozen and cut into the finest possible slices which is presented so that, when viewed from above, you see a red chop with marbling which you then roll with a tartufatta sauce. We also recommend the veal sandwiches with grilled oyster sauce and jerky with pistachio cream. Each and every one of the dishes served in paper represents prestigious typical butcher wrap. The wine list is extensive and any wine can be ordered by the glass, so try a Manzanilla San Lucar de Barramedam and follow it with a cava from casa LLopart. You will not be disappointed.