Sudestada

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At Sudestada, which specializes in Asian fusion, you’re guaranteed new culinary experiences – so make sure you bring an open mind, mouth and stomach.

According to Estanislao Carenzo, chef and owner of the restaurant, the explosion of Asian fusion in Spain is because “people are beginning to open up and enjoy it, even though the trend is a little late.” At Sudestada the technique is Asian but the products are local, and their specialty is combining unexpected flavours.

Some exemplary dishes of Sudestada include the salad made with Iberian ear, toasted cauliflower, sherry vinaigrette and shiso leaves; Kimchi Maison with Chinese cabbage, mussels and Mexican chiles; or Picanha made with beef aged for 100 days, tomatoes and rice. Don’t miss their famous and intense curries. The combination of flavours is delightful and only suitable for, according to Estanislao, “those who like to eat.”

The food is meant to be shared and can be eaten with your hands, chopsticks, spoons and forks. To drink, try one of the wines from small scale producers or a cocktail made by bartender Gintautas Arlauskas: his Bourbon Smash is made with Woodford reserve, lime, orange, ginger and Ginger beer, and his unique Bloody Mary features pineapple, organic tomato juice, wasabi, tamari soya sauce and salt.