Original, honest, different and risky. Many adjectives fit into Chispa Bistró - we could say that they are all good - but perhaps what is most notable about this establishment on Barquillo Street is that sitting at your table has a surprise effect that not all openings in Madrid have. Juan D'Onofrio (24) and Gabriel Sodré (34) They are the two young chefs behind a concept that is essentially "flexible", with a menu in which there are main dishes - not many, about ten - that will vary monthly according to seasonal products, cheeses, desserts and some off the menu. always interesting. From here, the diner decides In what order do you want to eat the menu?.
Argentinian the first and Brazilian the second, they have cut their teeth in outstanding kitchens around the world. They define their proposal as «open, international and shared kitchen«. That translates into a trip that starts from the Mediterranean, goes to Japan - that bite of tuna with sunomono (Japanese cucumber salad) -, to Mexico, the Basque Country and even to New Zealand. When preparing the dishes they work the ember, with a prominence of the cured and pickled foods and special care when preparing the ingredients. Of course, without frills and with the product as the main protagonist.
Among the main ones, the pastrami with ossobucco sauce, which is a delight; the tuna already mentioned that they cure and without a doubt you have to try it on your first visit; the salt cured shrimp with tiger's milk and corn and the bourbon sweet potato gnocchi with Idiazabal cheese, another essential. The egg with mushrooms and zucchini gazpacho were pending for the next visit; The pork jowl and the heart are grilled with green curry and tomato.