With the holidays behind us, and on the following lines, I shall be introducing the brilliant relatively new restaurant called RESTAURANT SANDÓ BY JUAN MARI ARZAK, located in the lovely HOTEL MERCURE, on Plaza Santo Domingo 13 in the city center. Additionally, I have experienced a most wonderful sweet tooth tasting sensation at the gorgeous PASTELERÍA VAIT, celebrating its first anniversary, on Calle Alcalá 54, down the street from beautiful Cibeles, the former Post Office. I’ll share that with you. And then I’m “giving” you Restaurant Rubaiyat.
Enjoy the read.
Happy Healthy New Year to all!
by Margaux Cintranono
Plaza Santo Domingo 13
Metro Line 2: Santo Domingo
Reservations highly suggested: 91. 547. 9911 or www.restaurantesando.es
Basque Chef Antonio Hayas stated: “It’s a simple culinary philosophy, that is the cornerstone of my culture, passion driving each and every action, both professionally in the kitchen and every action on a personal note.” He admits that this philosophy has veered him toward a culinary career, in addition to his disciple-ship with Master Mentor and Coach Chef Juan Mari Arzak.
Chef Antonio Hayas continued speaking of his Maestro: Chef Juan Mari Arzak is the first Chef on the Iberian Peninsula to have been awarded three Michelin Stars by the renowned Michelin Guide. Polyglot Chef Juan Mari was born in San Sebastián in 1942 on Saint Ignatius´ Day, July 31st. Continuing in the business begun by his father in 1897, he has been working in the three star venue since. He has often been titled The Father of Basque Nouvelle Cuisine or La Nueva Cocina Vasca.
Restaurant Sandó By Juan Mari Arzak is one of the best upscale signature authored restaurants in the Capital. The diningroom is totally 21st millennium yet comfortable and relaxed. Examples of Chef Antonio Hayas handiwork and expertise perfectly pair delicious products that he weaves and combines into spectacular dishes, for example his Cod Fish with Coffee Dazzle and his Oxtail Timbal with Chickpea Smear, Oxtail Pan Juice Salsa and his magnificent dessert of Tiger Nut Gazpacho paired with cardamom, nutmeg and fresh mango.
CHEF ANTONIO HAYAS´ TASTING CARTE
Baby Milk Fed Lamb Meatballs stuffed with white grapes served on bed of cous cous • Scorpion Fish Spread Filled Samosas served with Banana Chips • Foie – gras, green melon drizzle with dotting of pomegranate seeds & spinach vinaigrette • Squid served in its ink, sprinkled with quail eggs and broth of rice suflado • Roast Cod Fish with coffee dazzle • Oxtail Timbal served with a smear of chickpea pureé & oxtail pan juice salsa • Sweet-tooth Pleasure: Tiger nut gazpacho with cardamom, nutmeg & fresh mango
Rosé Wine: Navarran Ochoa Rosado de Lágrimas – Grapes: Cabernet Sauvignon & Garnacha
Mineral Water: Sierra Cazorla – Jaén
Calle Alcalá 54
Metroline 2: Banco de España
Reservations suggested for large groups: www.vait.es
Owner, Madrid native Juan Carlos Valverde, has taken the Spanish regional and the world´s best cakes, tarts, and like fine wine, desserts that are an ultimate pleasure, international pastries, traditional and baked on the premises A to Z breads, exceptional chocolates expertly crafted that fill all your senses, charcuterie, cheese, sandwiches, croissant surprises, quiches, omelettes, salads, canapés, appetizers, cookies, pies, gift baskets, coupled by a lovely wine niche for retail bottles or sipping at the splendid Café in the back of the shop , and catering to a whole new level with his latest Vait Pastelería. This is a multi use space, Parisian contemporary yet Art Deco meeting venue that is elegant however, a lovely and comfortable eat in venue, bakery, Café and gourmet Deli all in one.
The Vait chain consists of nine establishments to date. Calle Alcalá 54 is celebrating its one year anniversary in March. The other Vait Pastelerías are located at Centro Comercial Arturo Soria, Centro Comercial Moraleja, Centro Comercial Sexta Avenida, Centro Comercial Montecarlo, Calle Clara Del Rey 53, and Calle Félix Boix 9.
All one´s senses, sight enabling one to examine the silky matte or the sheen on the desserts, touch, sound, scent which shall permit you to breathe in the rich fragrances and best of ingredients and taste which shall all engage your senses at Vait Calle Alcalá 54.
THE SWEET TOOTH PLEASURES
The King´s Ring ( El Roscón ) • Bizcocho ( Nordic, Alpine, Caribbean, American and Italian ) • Pannettone Dried Fruit & Nut Cake • An array of homemade Breads daily • Marzipan • Candied Glaze Fruit • Nugget • Black Forest Cake • Brownies • Apple Pie • Rose petal White Chocolate mousse cake with raspberry Cake • An array of Cookies from A to Z • Tiramisú • Napoleans • The Santiago Way Cake • Saint Honoré Cake • Cheesecakes galore •Milk Chocolate Pear Tart • Lemon Cream Tart with Almond Crust • Traditional Apple Pie • South African Sacher with mango fruit topping, praline mousse and caramel
Calle Juan Hurtado de Mendoza 37
Metroline 10: Cuzco
Reservationsh highly suggested: 91. 356. 5696 or 91. 359. 1000
Restaurant Rubaiyat´s owner and Chief Executive Officer Balermino Fernández Iglesias hails from the land of wine and the mystic, Ribera Sacra, Galicia. Balermino has been an avid admirer of international literature and especially the Persian poet, astronomer and mathematician Omar Khayyám. It was the Victorian era writer Edward Fitzgerald who gave Omar´s selection of over 1,000 written works, nearly 700 years later, the title of Rubaiyat.
FABULOUS FOODGASMS GURANTEED
To move on to the gastronomy served at Rubaiyat, I highly recommend the fabulous Wagyu Steak Tartar, the delectable Prime Rib, the tropical Kobe, the splendid Waygu Filet Mignon, the Galician Entrécôt or the delicious grilled fresh catch of the day, for example: wild turbot and / or the traditionally prepared Galician Octopus. Rubaiyat, Baby Beef Rubaiyat and Porto Rubaiyat are all packed with delectables.
The ambiance is a historic palatial building with a beautiful gardened open air dining terrace and a Frank Lloyd Wright type interior, bringing the outdoors indoors.
Another option is their marvelous Feijoada Lunch. Feijoada originated from the Portuguese Cozido, the Spanish Cocido and the French Cassoulet. Simply a hearty scrumptious bean and assorted meat and vegetable stew served in courses, as the Cocido Madrileño.
Balermino told me, the culinary philosophy at Rubaiyat is that they control their meat varieties starting with the birth of their Wagyu genre calves at their ranch in Sao Paulo, Brazil, the rearing and the grazing processes. Their meat is their meat.
A TOUCH OF CONTEMPORARY BRAZIL
The Caipirinha Cocktail which consists of broken, not rushed Ice, Sugar Cane, Lime sliced without the pith or heart, top quality Brazilian Aguardiente called Caçhaca Liqueur and then, shaken in a shaker and served with a cocktail stirrer. Very refreshing and lovely cocktail.
*** MARGAUX CINTRANO´s FEBRUARY EDITION IS IN THE WORKS AT THIS VERY MOMENT AND INCLUDES CHEF ANGEL LEÓN´s FIRST PUBLISHED BOOK, RESTAURANT SIXTO, RESTAURANT SILK FOR REGIONAL THAI CUISINE, AND AN INTERVIEW WITH A SWEDISH SAUSAGE MAKER … AND MADRID FUSION, FITUR AND MUCHO MÁS …
STAY TUNED …
Texts, prints, photos and other illustrative materials depicted in GUIDEPOST have been either contributed by the authors of each published work or, to the Magazine’s good-faith knowledge, are in the public domain or otherwise benefit from the allowances of Articles 9(2), 10, 10(bis), and applicable others of the Berne Convention for the Protection of literary and artistic works.