Sala De Despiece Restaurant Spotlight

Chapter 8 of another bloody gastro guide, a restaurant spotlight, of Sala De Despiece, Madrid!

Bonjourno from Madrid, or should I say Hola? Welcome to the epic adventure. Lana tells you where to eat and all about the food in Madrid (one place I call home).

Next time (in two weeks), I'll unveil the first part of my official Madrid Gastro guides. But for now, let me entice you into Madrid in the most tantalizing way possible, with a restaurant called Sala, where I ate last night. (I was planning to snap a photo of the exterior, but the treasures inside were too irresistible to resist).

So here goes, Lana entices you into Madrid through one love of mine, Sala De Despiece.

Vamos a la playa! (let's go to the beach).

But not really, because that is the worst and best thing about Madrid, as you may or may not know (it is landlocked).

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If you find yourself in Madrid and like to eat, you must go to Sala De Despiece (the cutting room).

There is no place like it anywhere else, not in Madrid, not anywhere. Creative, dramatic, fun, and playful, it stands out in a city where the food culture is tied to traditional ways of doing things.

At Sala De Despiece, the carta (menu) reads like a list of market ingredients. Each ingredient is listed, including its origin, weight, and preparation.

They have dishes that won’t leave the menu (Rolex, chuletón, tomato) but always also with some new creations.

For once, I’m just going to let the food do the talking…..

La carta (the menu)

Tomate, albahacca frita, aove, salmuera

Tomato, fried basil, olive oil, Argentinan brine.

Ostra, chalotas, piparras, sumak

Oyster, shallots, Ibarra chillies, sumak.

Tomate Japonés, atún, gel de tomate, alga

Tuna, tomato, tomato gel, algae

Chuletón, crudo, tartufata, tomate natural, aove

Ribeye steak, raw, truffle, tomato and oil.

This is probably the furthest you can get from a traditional Spanish chuletón. A chuletón is an epic bone-in steak; it's definitely not raw, and it is definitely not a dainty mouthful.

Atún, cebolittas, orange

Red tuna, little onions, orange.

Mejillones rocas, ajo negro, chilli ahumado

Mussels, black garlic, smoked chilli.

Berenjena, sardinas

Aubergine, sardines, pickles.

Anguila, manzana, foie

Eel, apple, foie.

Chipirones, algas

baby squid, seaweeds.

Rolex and chuletón (specials at Sala) in preparation

Bacalao, pimientos

Fried salt cold, peppers.

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Shall I make the reservation for you? Can I come? Excited for the official Madrid Gastro guide?

Yeah Right? Hasta la próxima entonces (see you soon then).

All my love,

that bloody foody, that is, Lana x