The Hottest Spot in Madrid

Seven o’clock in the afternoon. Spring time in Madrid. Just arrived from New York to Madrid, I wanted to eat something «Made In Spain». I meet my friend Daniel Calamontes in the «Gourmet Experience» at El Corte Ingles. And of course, an experience it is. First for its spectacular «terraza» where you can relax with a drink, while enjoying Jabugo – the very best- and Madrid beautiful sunset.

For a woman of customs,  the terrace on the top floor of El Corte Inglés located on the Golden Mile of Madrid, was surprising. I wanted to know the «Gourmet Experience» that everyone talks about in Madrid, and many of my Latin American friends who spend long periods in the capital of Spain. This new space occupies two floors of the building which can be accessed from two panoramic elevators located at the front, allowing you to enjoy unrivaled views of the Barrio de Salamanca.

In total, more than 800 square meters where you can find the finest gourmet products market to make in situ or take yet taste the best proposals of the current culinary scene. Al gourmet space on the sixth floor, open to the public since December 20, has joined this weekend the cuisine of the seventh floor, composed of StreetXo, David Muñoz; Cascabel, Roberto Ruiz; and Rocambolesc, Jordi Roca.

The sixth floor has been well received by the public. Proof of this is that since its opening have been there more than 15,000 people who bought more than 25,000 products. Also in this period were sold almost 2,000 oysters, 650 bottles of wine and 160 champagne bottles.

This space, about 350 square meters, a large wine cellar with the best assortment of wines and champagnes and bottle service, and a huge Gastrobar Experience conceived as a showcase that lets you enjoy a permanent showcooking. Stresses his letter organized by degrees, according to the cooking temperature: about 0 °, about 6, about 30 ° and about 80 °. This new gastronomic proposal is composed of more than thirty references of different types of cuisine, with dishes like ceviche of grouper and white shrimp, steak tartar, boar’s head with pickles, hummus with feta cheese … The gastrobar account also with an automatic dispenser wines with 18 different options that add to the supply of wine to water any occasion.

As in all Gourmet Experience, customers may also purchase and taste a selection of the most delicious and appetizing market: cheeses, preserves, chocolates, food in the world … a regular supply to the presence here of Mother Pan He adds, a leader in bakery in Madrid. Complete this sixth floor space lifelong «a la carte gift», where customers can design as a gift, choosing their favorite products and presentation (tray, wooden box, wicker …), combining both elements to your liking.

This weekend has been opened to the public the seventh floor of Gourmet Experience, which hosts the avant-garde proposals from three internationally renowned chefs: David Muñoz, who has moved his StreetXO from the Gourmet Experience of Callao; Roberto Ruiz, with Cascabel, and Jordi Roca, with Rocambolesc. Together they add up to seven Michelin stars.

StreetXO offer is based on a philosophy of ‘street food’ or street food with references worldwide; a kitchen every day more traveling. Dishes both meat and fish, aromatic, with a mixture of acids, sour, spicy, crunchy textures … impossible to fit into a single Cuisine flavors. The space, about 200 square meters, designed by Lazaro Rosa-Violán.

Cascabel, meanwhile, is a Antojeria offering unique recipes that start with Mexican flavors to which local ingredients are incorporated. Roberto Ruiz commitment letter with own dishes (aguachile scallops, fish n’taco, guacamole, chicken tossed …) and a Mexican based distillates, with mezcal protagonist and new proposals created exclusively for Cascabel cocktails. The bartenders use an original «shakers» specially designed and manufactured by the team to achieve the perfect margarita. The design of this space is the work of Eugenio Caballero, awarded in 2007 with an Oscar for art direction of the film Pan’s Labyrinth.

Finally, the supply of Rocambolesc is based on the icy conceived as desserts. There are six flavors: chocolate 70%; baked apple based on an old recipe from the mother of Jordi Roca; Vanilla from Papantla, Mexico; yogurt and milk of sheep, a classic dessert Celler de Can Roca; carota sorbet, a mixture of carrots, mandarin and apricot; and a limited edition ice cream Panettone. In this universe of flavors is added the «Icy Hot», a spongy bread wrapping an ice cream. In addition, Rocambolesc a selection of pastries and coffee, polos, chocolates, candies, chocolates, etc. All this both to make and to wear. The design of this space, about 65 square meters, is the work of interior designer Sandra Tarruella.