{"id":12996,"date":"2022-06-13T08:31:36","date_gmt":"2022-06-13T06:31:36","guid":{"rendered":"https:\/\/eneasmagazine.com\/en\/?p=12996"},"modified":"2022-06-10T13:14:29","modified_gmt":"2022-06-10T11:14:29","slug":"nexo-between-tradition-and-avant-garde-an-oasis-in-pintor-rosales","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/gastronomy\/nexo-between-tradition-and-avant-garde-an-oasis-in-pintor-rosales\/","title":{"rendered":"“Nexo” between tradition and avant-garde, an oasis in Pintor Rosales"},"content":{"rendered":"\t\t
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Newly arrived at the popular promenade in front of Parque del Oeste, this restaurant surprises for its impeccable and elegant aesthetics and also for the quality of its avant-garde dishes, with seasonal\u00a0cuisine and traditional background. The Argentine Eduardo Mart\u00edn, owner also of the Asadores La Churrasquita, is behind this place that traps and evades, in which there are recognizable flavors of\u00a0his land. In the kitchen, Alberto Garc\u00eda Navio, who after his time at Zalaca\u00edn, Alkalde or A’Barra,\u00a0among others, arrives to define the direction of this unique cuisine.<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\"\"They arrived in January in the neighborhood of Arg\u00fcelles, and are starting to walk with a firm step and a fine, elegant menu that matches the place where it is located. Nexo <\/b>(Paseo del Pintor Rosales, 76. Madrid. Tel. 915 055 791. www.nexorestaurante.com) is the union between traditional cuisine -with seasonal products- and the avant-garde, the elegance of detail, which is reflected in the dishes and their presentation, as well as in the aesthetics of the place<\/b>, which does not leave you indifferent. Eduardo Mart\u00edn is an Argentinean who has lived in Madrid for years and is the owner of La Churrasquita, in Tres Cantos and Fuentelarreina, and now also runs this futuristic space where his roots can also be felt -especially in the meat section- together with chef Alberto Garc\u00eda Navio, who has been head chef at Ferreteria, CoKima, A’Barra or Alkalde, in addition to working at Horcher and training at Zalaca\u00edn or Can Fabes.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The spaces<\/strong><\/span><\/h4>

We begin with permission, by what we can see, by what makes an impact before even being able to think about the menu: its architecture.<\/span><\/p>

We are greeted by a room at street level<\/b> with a spectacular anthracite gray polished concrete bar with a serpentine shape, accompanied by stools to sit around it, a couple of high tables, a low table and an original sofa.<\/span><\/p>

On this floor there is also a “semi-reserved”, without door, but hidden<\/b>. But the main course is in the main room, in this case a lower one, which receives natural light from the imposing circular staircase<\/b> through which it is accessed, also made of concrete.<\/span><\/p>

Precious rectangular glass tables<\/b>, other round, and private corners for two in the corners capture the attention of this plant in which there is also a large reserved, where the color white reigns<\/b>. Even in the cellar area there is an exclusive table on a cobblestone floor and a dim, indirect light that takes you back to another era.<\/span><\/p>

It is a very spacious place, but also full of intimacy, precisely because of all those corners.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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