Twenty-five years after his arrival in Madrid, David Lecanda has launched his most personal project at 46 Lagasca Street, the same place where he began his gastronomic adventure with the opening of El Pimiento Verde in 1998.
In his new restaurant, the seventh in the group, the Llodio businessman proposes a concept of renewed traditional Basque cuisine, inspired by the customs of old farmhouses and popular gastronomic societies, in his words “a reflection of our history, our culture and our way of life”, which finds its maximum expression in the classic Donostia wood-fired grill.
In the kitchen, nobody works with fire like the Basques. Thus, grilled fish are the first protagonists on the table. Wild catches of the noblest species, subjected to the magic of fire, express all their qualities on the plate, taking us directly to the origin of the culinary traditions of the Cantabrian Sea.
Sea bream, turbot and other seasonal species from Spanish fish markets and the south of France parade over the oak embers over which the grill chef brings out the best in an exceptional product, altering it as little as possible.
Of course, there is no shortage of meats, such as pure-bred Galician chops and sirloins, white veal from Avila or lamb from Peñafiel.
King Crab, an Arctic delicacy
In the selection of seafood, the main protagonist of the restaurant is the live king crab, from the depths of the Arctic, to conquer us with its delicate texture and juiciness – halfway between spider crab and crab – “but especially for that sweet spot that we appreciate mainly from live specimens, not previously subjected to precooking or freezing processes that limit the sensory experience of the diner,” explains David Lecanda.
Lorem fistrum por la gloriaBalearic lobster or Aguinaga’s elvers accompany the “king” in the restaurant’s nurseries. de mi madre esse jarl aliqua llevame al sircoo. De la pradera ullamco qué dise usteer está la cosa muy malar.
“Our mission,” adds the owner, “is to preserve and promote all this natural wealth through the unique gastronomic culture of our country, always with the essential support of small local producers,” whose essence can be found in the essence of their marmitako, in the oxtail of the fighting bull, or in the products from the garden and their seasonal vegetables.
For the interior design and decoration of the restaurant, Lecanda once again turned to the Las 2 Mercedes studio, which is also responsible for the group’s other projects in El Pimiento Verde and Flores de Alcachofa. “In this case, we wanted to synthesize this mixture of tradition and modernity with noble materials that give the restaurant a level of sophistication in line with the cuisine proposed by the restaurant,” said Mercedes Peralta and Mercedes Valdenebro.
“With fire and embers as the common thread, we used ochre, sandy and autumnal colors that bring warmth to the place”.
Reservations: 913 907 443
