Skull St. Restaurant

Barquillo street has a new neighbor. Skull St has come to the neighborhood in the form of a “daring bar”. We’ll explain the concept. The idea of this tavern, is to relive all the bars from your life, with recognizable and traditional recipes, in addition to the current trends.

The creator behind this concept, is the Galician chef Carlos Núñez, well know for his extensive career as a gastronomic advisor of different concepts both in Madrid and outside the city. What he wants at Skull St., his most personal project, is to reinvent the concept of the typical tavern. Those taverns in the North where they serve tapas and portions, and everything revolves around a large bar, and in which there are different times of consumption throughout the day, from breakfast, to food with friends, going through the bar with informal tapas.

Taking all these ideas has helped develop Skull St., a street concept, but not understood by key street food, but rather by the great presence of a huge bar with live cooking, which welcomes us as we enter from the street. After, comes the magic, “a delicious orderly disorder”.

The local, with urban and underground aesthetics, has a capacity for 80 diners. Decorated with parts of containers and vintage furniture, it is divided into the large bar area with stools, a part with high and low tables and two dining rooms with group tables. When good weather comes around, they plan to open a terrace in the middle of Plaza del Rey.

As for the gastronomic offer, Carlos Núñez has taken a bit of a tour in his restaurant, mixing it with his Galician essence and bar recipes. Thus they have created a dynamic and vivid menu that consists of 20 dishes and three more a la carte. This idea is that this menu is changing, not so much with the seasons, but with the new ideas the team in the kitchen has. So make sure that if you become a regular, you try different things each time.

With this dynamism that characterizes them, they have conceived fun dishes, meant to be shared and recognizable. For example, you can’t fail to try its interpretation of croquettes made with prawns and cuttlefish, wrapped in tempura and accompanied by a black garlic aioli. Also essential is the Russian salad that ends with grated tuna, sweetbreads glazed with mushrooms, boneless wings that are marinated for ten hours with spices and then caramelized, or main dishes as incredibly rich as the lasagna made with fine pasta and scallops and prawns baked in the oven, and the beef ribs glazed with Japanese barbecue sauce and orange. The perfect dessert is the Gamoneu cheesecake (Asturian) that is served with passion fruit or homemade quince.

And to drink? Well-drawn rods, vermouth, a small selection of wines and cocktails, both classic and original.