User login We also need to be aware that we must protect everything around us: nature and that’s exactly why we’ll feel great after dining at any of these restaurants with sustainable values which are well worth a visit Published in esMADRIDmagazine October 2024 Ensuring today’s needs can be met without jeopardising the ability to provide for tomorrow; this could be a simple definition of “sustainability” an increasingly common term used in virtually every sphere which is strongly associated with the care that we Two more pillars of this fundamental philosophy include contributing to the social and labour market insertion of people at risk of exclusion and fighting to safeguard the artisan trades linked to our local culture this translates into a strong commitment to locally-sourced ingredients to help support community farmers who adopt environmentally friendly practices The use of recycled materials in a restaurant’s décor is another step toward leading an environmentally responsible life All of these establishments uphold sustainable values leaving us feeling especially satisfied after a meal MO DE MOVIMIENTO This space is the result of a process of reflection which gives weight to every decision made and each ingredient consumed Mo de Movimiento’s raison d’être is to create quantifiable tangible value through actions with long-lasting effects This hub for collaborative exploration opened in 2018 with the establishment of Proyectos Conscientes a company resulting from the commitment and enthusiasm of Felipe Turell and Javier Antequera It’s a living project which shares the story behind each process striving to revitalise traditional trades and reduce its environmental footprint The furniture is recycled and the menu—with dishes like smoked aubergine free-range grilled chicken and Manchego cheese calzone—makes its support for small local producers very clear The outdoor dining area with orange trees rescued from Valencia reaffirms its commitment to local Spanish farmers DESBORRE whose traditional cuisine is based on memory “it’s a space for everyone to enjoy tasty food and if we can also encourage diners to think a bit more about the future of the planet The menu revolves around vegetables from organic gardens sourced in collaboration with small producers who care every day for their products and the environment in which they grow Soil protection is key to the approach here “because the total sustainability of our food system is linked to its health The aim is to protect it from intervention which can affect its biological processes” The menu includes dishes like Thai-style hake and artichokes stewed beef sandwiches and a berry slice for dessert OVILLO Javier Muñoz-Calero’s most personal endeavour yet is based on solidarity: it’s closely associated with the project Cocina Conciencia which aims to promote the social and labour market insertion of vulnerable youths The restaurant embraces sustainability through its use of natural light and rainwater recovery Its short menu keeps tradition alive by showcasing familiar ingredients prepared using time-honoured methods LA VAQUERÍA MONTAÑESA This former dairy has become a benchmark for self-care and delicious food It specialises in fresh fish sourced from the harbour market in Santander organic seasonal vegetables and produce from small gardens across Spain and organic beef from Siete Valles de Montaña Cantabria’s first organic farmers’ cooperative.  Superchulo isn’t just a restaurant; it’s a lifestyle eco-friendly menu that features over 250 ingredients Combined with the charming spirit that fills every corner it’s no wonder this establishment cultivates and shares happiness nourishing not only the body but also the mind and soul with dishes like the Pink Rabbit—a bed of beetroot hummus roasted carrots and a hint of parsley and herb oil MAMA CAMPO From the most traditional to the healthiest options this restaurant is dedicated to offering the best sustainable cuisine They exclusively work with small-scale farmers who care for the environment and their products The menu includes dishes like lemon herb chicken roasted leeks drizzled with the restaurant’s own Romesco sauce and topped with cured meat and a marinated salmon poke bowl with seaweed rice EL INVERNADERO It champions sustainable cuisine by sourcing solely from local producers and suppliers COQUETTO This establishment with non-stop food service offers an enticing and versatile menu sustainability means “being able to enjoy honest ingredients We reclaim traditional approaches and flavours from our memories RUN RUN RUN CAFÉ this restaurant celebrates the natural purity of ingredients for the benefit of our health and the planet’s well-being By using seasonal or local ingredients and preparing dishes with slow-cooking techniques and at low temperatures Delve into Madrid’s exciting food scene with dinner at a Michelin-star restaurant some tapas in a century-old taberna or a cocktail at a rooftop bar The most exotic flavours and smells will send your imagination on a veritable journey of exploration Help to reduce your carbon footprint with Zero Waste supermarkets second hand shops and sustainable accommodation in Madrid Madrid is brimming with revamped markets where locals do their weekly shopping and meet friends for a drink and a bite to eat A restaurant’s décor is key to ensuring a complete culinary experience Discover the trendy street for foodies in the central district of Chamberí Discover the establishments that boast one from long-established restaurants to new venues that have been awarded their first stars in this year's edition Discover a selection of the best gastronomy from the whole of Spain in Madrid A selection of restaurants that serve home-made dishes that have been enjoyed in Spain for generations The city’s new official sightseeing and tourist travel pass Our online store (in Spanish) sells artisan souvenirs Best in Travel is here! Discover 2025’s destinations 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Calle Ponzano on a Saturday evening © Cassandra Gambill / Lonely Planet a street lined with tapas bars and cocktail spots in Madrid's Chamberí neighbourhood has skyrocketed in popularity in recent years the term #ponzaning is on heavy rotation around social media contemporary fare and lively atmosphere that have become Calle Ponzano's hallmarks As most revellers make multiple stops in an evening the variety of options – from boisterous bars to romantic restaurants – adds to Ponzano’s appeal Here are a few of the best places found along this bustling Madrid street on the corner of Calles Ponzano and Maudes offers casual Mexican fare to those looking for something outside the realm of Spanish tapas Diners come here to down meaty tacos with micheladas (beer mixed with tangy spices and citrus juice) while kaleidoscope-coloured Day of the Dead skulls observe from their perch above the bar the waiter will help you decide between a range of pork there is typically one vegan option on offer) food becomes secondary as patrons wave over more rounds of Dos Equis and cocktails an enormous margarita meant to be split between six people Conveniently located by the Alonso Cano metro station Cervecería El Doble has been dishing up tapas and drinks to thirsty regulars ever since 1987 and patrons packed in for multiple rounds of beer El Doble is an unpretentious neighbourhood haunt that many madrileños would love to have on their street It's the kind of laid-back Spanish establishment where you're expected to throw napkins on the floor and keep a running tally of how many beers you’ve had (you’ll be asked when you pay) which comes as a generous doble (approximately twice the size of the tiny Expect something small to come with your drink such as crisps with salty anchovies or pickled mussels check out their other bar a few blocks up at Ponzano 58 There is only one bar on Calle Ponzano that doesn’t serve draught beer: Taberna Averías with over 400 different wines by the glass this bodega unapologetically defines itself as a 'wine cult' The friendly owners and employees are passionate about helping you find something new to tickle your personal palate; if a wine doesn’t suit With a menu crafted by the same mastermind behind La Tasquita de Enfrente cheese plates and smoked salmon are a few of the nibbles that can accompany that glass of red or white there are plenty of sweet wines to choose from when it’s time for dessert La Malcriada is enjoying its heyday thanks to a faithful clientele of university students and 30-somethings exposed brick and Iberian-inspired tile accents the simple decor reflects the current industrial aesthetic while giving a nod to its Spanish roots expect a low-key vibe as friends share drinks and tapas such as spicy fried potatoes ensaladilla rusa (Spanish potato salad) and mushroom croquettes The volume goes up several notches on the weekend when you can prepare for elbow-to-elbow traffic as patrons spill out onto the street Hipsters, digital nomads and sharp local professionals are united by their love of the coffee at Rebel Café or even coffee made by AeroPress or Chemex With a cosy environment of vintage chairs and reclaimed wood it’s an inviting addition to a jaunt along Calle Ponzano wraps and acai bowls if you need extra energy you can also enjoy one of their craft beers If you love seafood, look no further than DeAtún, with a menu based almost entirely on tuna dishes. With a clean, modern Andalucían feel and flamenco music piped in over the speakers, it’s a little bit of Cádiz in Madrid The red tuna is freshly wild-caught off Spain’s south coast and you can fill up on delicious tapas or order a full meal if you prefer Try the toast with wasabi mayo and black truffle references this exquisite fish in its name: Sangre de Atún Milan disputes boutique ArbLit has announced plans to promote four new partners as it marks its 10th anniversary next year Fabio Santacroce and Federica Serrantoni will all become partners from the start of next year doubling the firm’s partner count from four to eight The promotions come as ArbLit prepares to celebrate its 10th anniversary next year. The firm was founded in 2013 by partners Luca Radicati di Brozolo and Michele Sabatini when they broke away from BonelliErede.  They were joined the following year by Massimo Benedettelli from Freshfields Bruckhaus Deringer in Milan. A fourth name partner joined in 2017 to head the litigation practice Radicati di Brozolo tells GAR that the promotions are a testament to the firm’s belief in internal growth Flavio and Fabio are exceptional lawyers who have greatly contributed to ArbLit’s success My partners and I are delighted to welcome them to the partnership and count on them to help us consolidate ArbLit’s reputation and expand its footprint as it is about to enter its second decade” Benedettelli adds: ”Luca and I had discussed the setting-up of a dispute resolution boutique many years ago both believing that it could bring added value to clients while relieving us from the constraints of large structured firms I am happy to see that we were right and that our idea has proved to be successful attracting young talents that have quickly made their way to partnership” He has acted as secretary for tribunals chaired by Radicati di Brozolo, including ICC cases relating to an energy-from-waste plant in the Middle East, an oil refinery venture in Costa Rica and a West African national electricity company He has sat on the executive committee of Italian under-40 group AIA-Arbit-40 since its inception in 2019 Ponzano gained his PhD in international law at Cattolica in Milan and trained at BonelliErede also working as a teaching and research assistant for Radicati di Brozolo Bettoni also advised on the Czech solar cases and represented two Italian construction companies in an ICC arbitration in Panama He holds an LLM from New York University and a PhD from the University of Milan He has also participated as a tribunal secretary or assistant in disputes across sectors including telecoms and energy. He is a regional representative for the ICC’s under-40 organisation ICC YAAF. He graduated from Bocconi University and holds an LLM from Cambridge. Ponzano, Bettoni and Santacroce all started sitting as arbitrators in 2022. Serrantoni joined the litigation department with Torsello in 2017. She has acted in court proceedings relating to the setting aside of arbitral awards and challenges to arbitrators, and also worked on the Tecnimont dispute. She and Santacroce helped a US client to disqualify the presiding arbitrator in a pair of arbitrations worth US$3 billion. Over the last decade, ArbLit has grown from four to around 20 lawyers. In 2020, it set up a Spanish and Latin American desk. The firm has also promoted Gregorio Baldoli, Ieva Baumane and Lucia Pontremoli to senior associate with effect from the beginning of next year. Copyright © Law Business ResearchCompany Number: 03281866 VAT: GB 160 7529 10 Get more from GARSign up to our daily email alert Unlock unlimited access to all Global Arbitration Review content This year-old tapas bar and restaurant has fast become a neighborhood hang-out for its excellent food and strong gin and tonics, as well as its beautifully designed wood-and-tile interior and glass-roofed patio. Favorite dishes include steak tartare topped with a quail egg, white asparagus doused in peppery olive oil, and—a specialty from Córdoba—deep-fried eggplant with honey and *salmorejo,*a puree of tomatoes, bread, garlic, olive oil, and vinegar (No. 6). Plates from the southwest city of Cádiz are the focus, including tapas such as chilled carrot coins tossed with cumin and garlic; a salad of potatoes, tuna, and mayonnaise; and half a dozen varieties of croquettes (the mushroom and ham ones are particularly good). If you’re looking for something more substantial, order one of the entrées, like the seafood plate with fried calamari, anchovies, and *cazón,*a small, meaty shark (No. 8). This 63-year-old neighborhood staple serving cuisine from the northern province of Segovia got a recent reboot with new wood floors, red and white tablecloths, and a revamped menu. Highlights of the meat-heavy offerings include Iberian ham, roast suckling pig, lamb chops, roast lamb shank, and the signature housemade rice with *morcilla,*or blood sausage (No. 16). The long, sleek counter and the walls made from pastel-colored Styrofoam blocks are undoubtedly modern. The tapas plates, however, are classics. The two-page menu lists each dish, the method of preparation, and the origins: Razor clams from Pontevedra, for example, are grilled à la planchaand topped with sea salt. Other musts include the oversized fried pimiento peppers; the whole peeled tomato marinated overnight in tomato juice, sugar, and salt; and, to finish, silky flan (No. 11). up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world Text description provided by the architects. Inside the sprawl city which destroyed the Veneto Region, Ponzano Primary School is a small clot: part of the building (the gym space) is in fact accessible by everybody after the school time. In this sense the school becomes a meeting place for the people of Ponzano community. © Alessandra BelloThe school becomes a ‘society building’, a space of possible multietnic exchange and comparison. It becomes a threshold, like it is ‘translation’ in Glissant’s words, a place were to keep together different languages in their specific meanings, were to keep together a landscape of memory and a landscape of contemporary. © Alessandra BelloIn this project memory is represented by a remind to cultivation, the red coloured ‘barchessas’ of the Veneto Region (near to the Campo Baeza Ponzano Children which is read as a kind of Contemporary Villa). The contemporary is linked to Benetton Factories and their culture of good design and philosophy spreading colour democracy all over the world. © Alessandra BelloIn this sense the school architecture becomes the scenograpy of a dream (of a story would the children say) where the main characters are the children together with their teachers and the comunity around the school.During the design phase we wrote and illustrated a story to explain the project to the children. © Pietro SavorelliPonzano primary school is designed for 375 children aged from 6 to 10. It has 15 classrooms and special classrooms for art, music, computer, languadge and science, a gym space, a canteen and a library. © Pietro SavorelliOn south-east and south-west elevation the classrooms face as they need to be as well-oriented as possible: in fact they are the spaces were children spend as much time as possible.Sustainable and energy saving principles guided the design © Alessandra BelloThanking to well-orientation green roof and sophisticated technologies (geothermy building automation system) the school consumes only 3,6 kwh/mc/year corresponding to Class A+ of italian law with a building cost of 1.030 euros/square meter including furniture.Ponzano primary school is a sustainable building in enegetic You'll now receive updates based on what you follow Personalize your stream and start following your favorite authors If you have done all of this and still can't find the email but the sheer variety can overwhelm the uninitiated For a unique flavour of the Spanish capital dig a little deeper to discover thriving local markets and historic castizos bristling with tradition This article was adapted from National Geographic Traveller (UK).I’ve been told to turn up hungry a multi-platter stew that’s Madrid’s signature dish but attempting to eat it in one sitting is like climbing K2 after a Couch to 5K only two diners have ever finished a full cocido madrileño in 125 years,” says Jose Rodríguez This former backstreet wine shop has specialised in the stew since 1895 when the owner’s wife started serving her own recipe in three stages but either way you’ll have passed out face-down in salty oblivion before you ever reach the peak Malacatín might be the very definition of a castizo a Spanish term that applies only here in the capital where you can still feel at home while eating out.” Visitors can easily miss them amid the generic tapas bars around nearby Plaza Mayor and Puerta del Sol; Rodríguez estimates some 90% of his clientele are locals It’s the same across town on Calle Ponzano an increasingly trendy row of gastropubs and cocktail joints in the Chamberí district where you can also find essential castizo establishments like El Doble and Fide Favourite small plates at landmarks like these include Cantabrian anchovies and white prawns from Huelva Fide barman Dani Verdugo says the gourmet quality of that product and the ferocious appetite for seafood in this thoroughly landlocked city can be a real eye-opener for people from countries “where they mainly feed tinned fish to cats” He also reminds me that tapas culture came to Madrid from Andalucia The capital has a sort of vortex effect at the centre of Spain drawing recipes and restaurateurs from every corner of the peninsula Former lawyer Manuel Ventura relies heavily on Asturian cuisine at his simple often described without irony as Madrid’s best-kept secret by the multitudes who tend to recommend it “I don’t have any connection to Asturias,” says Manuel of the green and hilly northwest there’s usually some regional farmhouse favourite like pork fillet in a Cabrales cheese sauce on a menu that changes by the day depending on what looks good at the market that morning a Mexican stall at Mercado Tirso de Molina.Photograph by Ben RobertsThe markets themselves have become more gastronomic and cosmopolitan Iron-and-glass palace Mercado San Miguel gets the most attention but at less touristy neighbourhood food halls like San Fernando and Tirso de Molina crowds gather in old buildings that still bear scars from the Spanish Civil War and eat their way around the world at counters run by Japanese Most people here don’t come from Madrid,” shrugs Rafael Riqueni at Bar Melo’s in Lavapiés which has been a local fixture and secret spot for almost half a century Rafael himself is from Seville and loves Melo’s so much (particularly its trademark shoebox-sized zapatilla ham and cheese toasties) that he bought the place with a few friends when original owner became too old to run it Their business plan was and is to keep the place the same as it ever was “but I also think the ideal castizo isn’t so serious Published in the June 2021 issue of National Geographic Traveller (UK) Tensions between residents and revellers have reached boiling point after loosening of serving restrictions during Covid The sun has barely set when the music starts thumping on Madrid’s Calle Ponzano As queues start to form outside the already heaving bars leaving customers jostling for space with an ever-growing cacophony of smokers and passersby Lost in the fray is the brightly lettered message – pleading with punters to keep the noise down – from banners that flap from balconies above. It is a last ditch effort by those who have found themselves living on the frontline of a battle playing out across Spain as exhausted neighbours face off against raucous drinkers “It’s absolutely crazy here,” said Pilar Rodríguez of the El Organillo neighbours’ association she moved in years ago when Calle Ponzano was like any other and watched in dismay as about 60 tapas bars restaurants and nightclubs sprouted up within a 500-metre stretch there are venues on the street that stay open until 5.30am people tumble out on to the street,” said Rodríguez calling up friends and singing Happy Birthday to each other Earlier this month she and other bleary-eyed neighbours across Spain gained an unexpected ally: the country’s ombudsman who called on municipalities to do more to tackle the boisterous brouhaha that unfolds regularly in city centres across Spain “Each year the ombudsman receives hundreds of complaints about noise and nuisance coming from hospitality establishments,” Ángel Gabilondo it’s the most frequent and reiterated reason for complaints when it comes to the urban environment.” While Spain’s vibrant nightlife has long caused friction with those looking for a little peace and quiet the ombudsman noted that tensions had swelled in the wake of pandemic-era measures that had made it easier for bars and restaurants to serve food and drink on outdoor terraces What initially seemed like a perfect compromise – saving jobs in the hospitality industry while doubling down on the country’s cherished culture of savouring tapas beers and coffee in the sunshine – had unwittingly sharpened a long simmering conflict It had also left local councils grappling with a new set of issues “Noise pollution can also violate other constitutional rights: the right to health to an adequate environment and decent housing,” the ombudsman noted Failure to address concerns over noise could result in urban centres becoming “uninhabitable” View image in fullscreenÁngel Gabilondo, Spain’s ombudsman, says noise pollution violates constitutional rights. Photograph: NurPhoto/Getty ImagesHis report made special mention of Madrid, Barcelona and the northern city of Bilbao But posters begging people to keep quiet have popped up in city centres across Spain officials are contemplating legislation that would allow them to temporarily shut some bars earlier while Valencia recently passed regulations setting out a minimum distance between venues have often run into stiff opposition from an industry that has found the terraces a life-saver in the face of rising costs and labour shortages “The numbers speak for themselves,” said Emilio Gallego of the Spanish Hospitality Industry Association we like going out for a beer and enjoying the weather.” bars and restaurants coexist peacefully with neighbours “In Madrid there are thousands and thousands of streets and dozens of neighbourhoods and in the majority of places To explain why tensions had flared in some places he offered up his own theory: “We also believe that this has to do with the way Spaniards speak – we’re loud Bars and restaurants are subject to “strict municipal ordinances” hours by which terraces must close and restrictions on where new restaurants can be opened Free weekly newsletterThe most pressing stories and debates for Europeans – from identity to economics to the environment How effective these regulations are remains an open question citing recent legislation passed in Madrid said the rules were welcome but stressed that they needed to be enforced “There’s no point in establishing a closing time if these hours are not complied with,” the ombudsman said “The measures that protect the rights of citizens can only be effective if the administration carries out controls and sanctions unlawful conduct.” Officials in Madrid did not respond to a request for comment The ombudsman’s message is echoed in Barcelona, where last year the city installed sound-level monitors in 11 areas describing it as the first step in taming the city’s raucous terraces buskers and throngs of residents and tourists “We’ve got neighbourhoods where the noise levels average about 70 or 75 decibels,” said Miquel Prats of Xarxa Veïnal del Raval, a residents’ association in Raval. The figure far exceeds the 55 decibel threshold at which noise becomes harmful to human health according to the World Health Organization starting with stricter enforcement of the regulations the soundproofing of some locales or cracking down on those who leave street-facing windows open.” The city of Barcelona said tackling noise at night remains a priority and that it continues to assess the effectiveness of measures digging into the idea of what – and who – streets are designed for “We need to avoid creating these monoculture streets that are made up of just bars or just terraces,” he said pointing to Barcelona’s Calle d’Enric Granados where the 114 residential buildings are outnumbered by 116 terraces While he welcomed recent efforts to curtail opening hours “It’s still intense – we’re exposed to an incredible amount of noise,” he said 70 decibels is like having a vacuum cleaner running in your room all day.” This is the archive of The Observer up until 21/04/2025 The Observer is now owned and operated by Tortoise Media son of professional golfer Massimo Florioli His rounds of 66-69-70-71 ensured a wire-to-wire win Florioli competed in 17 ranked events across seven countries winning the Mattone d’Oro and achieving four additional top-10 finishes His accolades include leading Italy to victory in the 2022 World Amateur Team Championship and securing titles in the Tre Tone Boys / Marazza Trophy (2021 Absolute Match Play / Giuseppe Silva Trophy (2022) and the Belgian International Golf Championship Boys U14 (2019) Lorenzo Lombardozzi finished as the runner-up with a 9-under par Neri Checcucci and Carlo Melgrati tied for third place while Melgrati shot 72-69-70-71.Filippo Ponzano and Sebastiano Moro each finished in fifth place with a 5-under 283 Lapo Francesco Bisazza secured eighth position with a 4-under 284 while defending champion Luca Memeo and Tommaso Zorzetto tied for ninth place with a 3-under 285 View full results for Italian Amateur Stroke Play Home  |  Tournaments  |  Courses  |  Equipment  |  Players  |  Rankings  |  About Us  |  Contact One of the streets that concentrates the gastronomic effervescence of the capital in a few kilometers run by Guille Rivera – 26 years old and trained at Le Cordon Bleu – is a tavern faithful to seasonal produce to the roots of its very young owner and to the idea of not wasting anything The menu is renewed almost weekly and has already won over locals and foreigners alike Bichopalo’s cuisine can only be defined by its quality: the authorial nuance is absolute and the choice of dishes does not suggest a gastronomy of a specific origin or typology It is a restaurant that was born in the Barceló Market and that some time ago moved to the Ponzano area. A tasting menu that is the only thing offered fixed dishes (the oysters or the eggs with shitake soil) and a lot of desire to fight Sala de despiece was born in Ponzano and is the eternal promise of the street The concept and decoration revolve around the old butcher’s shops tapas and portions that continue the visual line without losing quality are served This aesthetic consistency creates an intended experience that is a golden nugget among forward-thinking restaurants 11 (and also in calle de la Virgen de los Peligros La Lianta de Ponzano was the first establishment of the Lalala Group and has become a street classic a large bar with beer taps and tiles with a Lusitanian flair A post shared from James Blick | Spain Revealed 🥘 (@jamesblickspain) Fide does not pretend to be a neighborhood bar: it is and always has been serves a more carefully prepared version of the usual tapas and portions: fresh seafood along with Iberian pork sausages and magnificent canned food (cockles Nor should we forget their portions of anchovies or anchovies A michelin Star menu inclusive in the sense that it takes into account the needs and preferences of all possible diners: omnivores The menu is also marked by the seasonality of the product Its menu features “neo-castiza” tapas ranging from the (also) award-winning ham croquettes – a recipe this time by chef Miguel Carretero – to its Basque-Mexican version of gilda with bonito and jalapeños A different (and essential) place for “fine” tapas in the area The wide range of offerings in Madrid with regard to hamburgers can be overwhelming and that is why it is useful to have a sort of filter to help you choose One of them is the Hamburger Championship of Spain and according to this contest in 2022 the third best burger in Spain is made at Frankie Burgers one of the best Koreans in Madrid along with the Seoul restaurant (Ronda de Segovia) they are a must if you like the cuisine of this country Korea has been in Madrid since 1983 (the first Korean restaurant to open in the city) and is part of the circuit of restaurants supported by the Korean Food Foundation it has the official seal of the highest authority in bringing Korean cuisine to the world we have favorites: the Bibimbap (and let the spicy gochujang sauce do the work) the mandu mandu (something like Korean gyozas) and the Bulgogi to share (beef marinated in soy and ginger that you can cook to your liking and eaten inside a lettuce leaf with gochujang sauce ) as it is a very popular restaurant (especially on weekends) and if you want to live the authentic Korean experience we recommend that you reserve a table in the small lounge on the second floor that lacks no detail It is a space where sustainability comes first Everything is measured based on the ecological footprint it generates from the dish that arrives at our table to the architecture of the space the materials used in all processes… and even the team’s uniforms The epicenter of its menu is its oven baked pizzas made with seasonal ingredients and proximity the flours used for their doughs are from Sigüenza and Molino de Cerecinos (Zamora) And the ingredients that crown each of these pizzas come from a corner of Spain (like their zucchini from La Vera or their eggs from Avila Iberian cured meats from Jerez de los Caballeros You will be able to check on the menu where each ingredient comes from: this is true traceability Sylkar‘ s history takes us back to half a century ago when Alfredo and María opened this bar and offered a humble pincho de tortilla with coffee or beer here you can also order a good cocido madrileño Volume 13 - 2022 | https://doi.org/10.3389/fphys.2022.902663 This article is part of the Research TopicFatigue Assessment in SportView all 8 articles In hypertonic muscles of patients with upper motor neuron syndrome (UMNS) investigation with surface electromyography (EMG) with the muscle in a shortened position and during passive muscle stretch allows to identify two patterns underlying hypertonia: spasticity and spastic dystonia We recently observed in Para swimmers that the effect of fatigue on hypertonia can be different from subject to subject to understand whether this divergent behavior may depend on the specific EMG pattern underlying hypertonia We investigated eight UMNS Para swimmers (five men mean age 23.25 ± 3.28 years) who presented muscle hypertonia of knee flexors and extensors Muscle tone was rated using the Modified Ashworth Scale (MAS) EMG patterns were investigated in rectus femoris (RF) and biceps femoris (BF) before and after two fatiguing motor tasks of increasing intensity two subjects (#2 and 7) had spasticity and one subject (#5) had spastic dystonia in both RF and BF Two subjects (#3 and 4) showed spasticity in RF and spastic dystonia in BF whereas one subject (#1) had spasticity in RF and no EMG activity in BF The remaining two subjects (#6 and 8) had spastic dystonia in RF and no EMG activity in BF these EMG patterns persisted after the fatiguing tasks Spastic dystonia increased (p < 0.05) while spasticity did not change (p > 0.05) MAS scores increased only in the muscles affected by spastic dystonia Among the phenomena possibly underlying hypertonia only spastic dystonia is fatigue-dependent Technical staff and medical classifiers should be aware of this specificity intense and prolonged motor activity could negatively affect competitive performance creating a situation of unfairness among Para athletes belonging to the same sports class In UMNS subjects, muscle hypertonia can be due to spasticity or spastic dystonia (Trompetto et al., 2019a) (Puce et al., 2021) Subject is asked to stay completely relaxed during assessment With clinical examination alone, spasticity cannot be distinguished from spastic dystonia (Trompetto et al., 2020). Therefore, electromyographic (EMG) evaluation is indispensable (Marinelli et al., 2017) (Trompetto et al., 2019a) (Puce et al., 2021) We have preliminarily reported that CP Para athletes with hypertonia belonging to the same sport class (i.e., having comparable functional condition) may respond to fatigue differently. Whereas in some athletes hypertonia does not change with fatigue, in others it becomes increasingly intense and painful (Puce et al., 2018) We hypothesize that the distinct influence of fatigue originates from the underlying mechanism producing hypertonia (i.e. some Para swimmers may have an advantage over others in order to ensure fairness in competitions to distinguish athletes with spasticity from those with spastic dystonia Previous studies show that fatigue modifies both cortico-spinal (Kuppuswamy et al., 2015) and stretch reflex excitability (Biro and Gri, 2007) likely impacting both spasticity and spastic dystonia The present study investigates a group of CP Para swimmers affected by hypertonia in knee flexors and extensors. The two aims of the study are: 1) to identify the muscles affected by spasticity or spastic dystonia by means of surface EMG (Puce et al., 2021); and 2) to investigate the effects of fatigue on spasticity and spastic dystonia Para swimmers were selected based on the following inclusion criteria: • Cognitive functioning sufficient to give informed consent and to understand simple instructions (e.g. • Modified Ashworth Scale (MAS) score >0 in both knee extensors and flexors • Normal passive range of motion (p-ROM) of knee joint (i.e. from the leg fully extended to the calf pushing onto the back of the thigh) • No pain during knee joint passive mobilization Exclusion criteria were: 1) Athletes with any additional pathological conditions that may affect motor function and 2) the use of intrathecal baclofen and botulinum toxin treatment up to 8 months prior to the enrollment The study was carried out in accordance with the code of ethics of the World Medical Association for experiments involving humans (Declaration of Helsinki 2014) A written informed consent was obtained from all participants prior to enrollment The project was approved by the local Ethical Committee (University of Genova EMG signals from rectus femoris (RF) and biceps femoris (BF) were recorded through bipolar surface electrodes positioned according to SENIAM guidelines (Hermens et al., 2000) from the most hypertonic side The EMG signals were acquired using wireless EMG equipment (Cometa Srl Italy) with a band-pass filter of 1st order in the range of 10–500 Hz and digitized at 2000 samples/s Raw EMG signals were processed with a band-pass Butterworth filter of 4th order bidirectionally in the range of 20–500 Hz and full wave rectified With this technique the transfer function of the filter is real no delay or phase distortion is applied to the signal to be filtered knee joint angle was continuously acquired using a twin-axis electronic goniometer (TSD130b Subjects were lying on a stretcher in the prone position and asked to remain completely relaxed and silent (Figure 1) To seek spontaneous tonic muscle excitation the examined muscle (RF or BF) was held in the short position (i.e. After a relaxation period lasting 1 min during which the subject was invited to remain completely relaxed spontaneous tonic muscle excitation was assessed by recording the EMG for 30 s If a tonic EMG activity was detected for at least 20 s spontaneous tonic muscle excitation was considered present and it was measured by calculating the Average Rectified Value (ARV [µV]) of the entire 30-second period to allow the comparison of activations of different duration and EMG activity was considered present if signals resembling motor unit potentials’ shape were clearly distinguishable from background noise Stretch reflex was assessed by recording the EMG during the one-second leg displacement If EMG activity in this period clearly stood up from that recorded in the preceding EMG (i.e. 30 s EMG used to assess spontaneous tonic muscle excitation) and it was measured by calculating the ARV of the entire one-second period When the stretch reflex—but not spontaneous tonic muscle excitation—was present, the hypertonic muscle was considered affected by spasticity. When both spontaneous tonic muscle excitation and stretch reflex were present, the hypertonic muscle was considered affected by spastic dystonia (Puce et al., 2021) The Para swimmer was sitting and harnessed to a Cybex chair with the hip flexed at 90° with the rotational axis of the dynamometer aligned to the lateral femoral condyle Each athlete underwent two fatigue tests: test-1 and test-2 Clinical and EMG assessment of both spontaneous tonic muscle excitation and stretch reflex were performed just before (T0) and just after (T1) test-1 the subject was asked to perform continuous maximal concentric flexion-extension knee movements at 60°/s on the isokinetic dynamometer A ROM of 85° was set (from 90° of knee flexion to 175° of knee extension) Subjects received verbal encouragement and visual torque feedback during the tests Muscle fatigue test-1 consisted in 15 knee flexion-extension movements while muscle fatigue test-2 consisted in 35 knee flexion-extension movements This method was chosen to induce in the participants two different metabolic loads Changes in motion duration and ROM across the cycles were not allowed, therefore, it can be expected that test-1 is less demanding than test-2 in terms of biochemical processes attributable to fatigue (Faude et al., 2009) The median frequency of the EMG power spectrum (MDF [Hz]) was used to evaluate muscle fatigue in RF and BF during tests-1 and 2. The EMG spectrum was estimated in a window of 480 samples corresponding to the ROM between 125° and 145° for knee extensions and between 145° and 125° for knee flexions (Figure 2) The Fast Fourier Transform (FFT) function was used to perform a linear magnitude FFT on the movement of the selected data portions MDF was then defined as the harmonic corresponding to the 50th percentile of the energy distribution in the frequency spectrum Open-source Python software distributed by Anaconda Inc The figure depicts a raw surface myoelectric signal recorded during two repetitions of extension/flexion of the knee during the fatigue test with isokinetic device The vertical rectangular bands identify the portion of the burst considered for analysis of EMG spectrum in each cycle Performing these operations gave a plot of MDF values versus time a linear fitting of the data set was performed and the slope (time-slope of MDF) was extracted The slopes were finally normalized to the value of the regression line at the initial time of the first analyzed excitation interval Slopes were expressed as percentage values A progressive decrease in MDF throughout the exercise is indicative of muscle fatigue Continuous variables were computed as means and standard deviations whilst categorical parameters were expressed as percentages Normality of data distribution was checked using the Shapiro-Wilk’s test which was preferred over other normality tests given the small sample size utilized in the present investigation repeated measurements analysis was conducted at different time points for the following three groups: “no EMG activity” “spasticity” and “spastic dystonia” both linear and quadratic trends were assessed Mauchly’s sphericity test was conducted to verify the assumptions underlying repeated measures the Greenhouse-Geisser’s correction was applied the Huynh-Feldt’s correction was applied with their 95% confidence interval (95%CI) and standard error (SE) adjusting for multiple comparisons according to Bonferroni All statistical analyses were conducted using the commercial software “Statistical Package for the Social Sciences” (SPSS version 28 p-value <0.05 was considered statistically significant Graphs were generated using the commercial software MedCalc (MedCalc Statistical Software version 20.011 37.5%; mean age 23.25 ± 3.28 years Their demographic, disease-related, and athletic characteristics are reported in Table 2 and athletic characteristics of the 8 subjects included in the study The prefix “S” corresponds to freestyle There are ten sport classes for this style (1-10) Para swimmers with greater physical limitations compete in lower classes Gross Motor Function Classification System; CP Two subjects (#2 and 7) had spasticity and one subject (#5) had spastic dystonia in both RF and BF For each one of the 16 muscles examined (eight from the left and eight from the right side), the EMG pattern detected at T0 (i.e., spasticity or spastic dystonia) remained in the subsequent recording sessions (T1 and T2) (Figures 3, 4) show raw EMG signals from rectus femoris and biceps femoris Abbreviations: STME (spontaneous tonic muscle excitation); SR (stretch reflex) In the five muscles with spasticity, fatigue differed between test-1 and test-2. Mean difference was -12.66% ± 3.68 [(95%CI −17.23 to −8.09), t = −7.69, p = 0.0015]. Similarly, in the three muscles with spastic dystonia, fatigue differed between test-1 and test-2. The mean difference was −8.50% ± 2.46 [(95%CI −14.61 to −2.39), t = −5.99, p = 0.0268] (Table 2) In the five muscles affected by spasticity, stretch reflex showed no significant trend among time points (F = 1.09, p = 0.359) (Table 3; Figure 3) Average rectified value (ARV) of spontaneous tonic muscle excitation (STME) and stretch reflex along the three time points (T0 Slope values of median frequency (MDF) regression line along the 15 (test-1) and 35 (test-2) flexion movements and in the two muscles affected by spasticity fatigue did not differ between test-1 and test-2 Mean difference was −9.45% ± 4.17 [(95%CI −46.93 to 28.03) p = 0.1926] and −4.27 ± 1.45 [(95%CI: −7.86; −0.67) In the three muscles affected by spastic dystonia, fatigue differed significantly between test-1 and test-2. The mean difference was -6.83% ± 1.06 [(95%CI −9.47 to −4.20), t = −11.17, p = 0.0079] (Table 3) In the two muscles with spasticity, stretch reflex show no significant trend among endpoints (F = 0.080, p = 0.824) (Table 3; Figure 4) In the six muscles affected by spastic dystonia, MAS, and pain NRS scores obtained at baseline (T0), after test-1 (T1) and after test-2 (T2) progressively increased (Table 4). In the remaining ten muscles affected by spasticity or showing no EMG activity, the MAS scores remained unchanged (80% muscles) or decreased (20% muscles); whereas the pain NRS score remained unchanged (70% muscles) or increased (30% muscles) (Table 4) Values in the Modified Ashworth Scale (MAS) and Numeric Rating Scale for the pain (NRS) along the three time points (T0 In the muscles affected by spastic dystonia (both RF and BF), there was an increasing trend both for MAS and pain NRS at the different time points. On the contrary, in the muscles showing no EMG activity or in those affected by spasticity, MAS and pain NRS values did not vary among time points (Table 4) These data confirm our preliminary clinical observations, i.e., that CP Para swimmers of the same sport class respond differently to fatigue. Whereas some experience no aggravation of muscle hypertonia, others manifest increasingly intense and painful hypertonia (Puce et al., 2018) All the eight RF muscles exhibited a stretch reflex that vanished as soon as the passive movement was stopped or just after a few seconds Three athletes had spontaneous tonic EMG excitation indicating spastic dystonia three exhibited no EMG activity at rest nor during passive movement in these subjects the synergistic muscles (i.e. semimembranosus muscle and semitendinosus muscle) are responsible for knee flexor hypertonia spasticity or spastic dystonia) remained unchanged at T1 and T2 This observation suggests that each patient expresses a predominant EMG pattern over time Both test-1 and test-2 were effective in causing fatigue because regression analysis showed that the EMG signal decreased both at T1 and T2 in all the sixteen muscles examined After intense physical exercise with muscle fatigue the 6 muscles affected by spastic dystonia undergo an increase in spastic dystonia in the seven muscles affected by spasticity and in the three muscles without EMG activity physical exercise does not cause any modification of the EMG picture These consistent data demonstrate for the first time that spastic dystonia increases with muscle fatigue the increase in tone after muscle fatigue is justified by the increase in spastic dystonia in the investigated muscle (RF or BF) regardless of the behavior of the synergistic muscles In muscles affected by spasticity or in muscles without any involuntary EMG activity the non-variation in tone during muscle fatigue suggests that fatigue does not induce any EMG increase during muscle stretching otherwise muscle tone would have increased Increased spontaneous tonic muscle excitation after intense and repeated voluntary muscle contractions is expected in spastic dystonia because spastic dystonia causes inability to voluntarily relax muscles once contracted Increased stretch reflex likely depends on the increased spontaneous tonic muscle excitation that makes spinal motor neurons more intensely and more easily excitable by sensory inputs Reasonably, during passive muscle stretching, increasing hypertonia causes pain. Also in healthy muscles the eccentric contraction (that lengthens a contracting muscle) causes pain, by disrupting individual muscle fibers and releasing algogenic substances (Chang et al., 2013) A limited sample of participants was investigated All this limits the generalization of our results a method similar to that used in clinical practice to assess muscle tone was used: rather slow manual passive mobilizations covering the entire range of joint movement Since the reflex is not only velocity-dependent but also length-dependent with this method the latencies of the reflex are high thus not allowing to exclude with certainty a voluntary component in the detected EMG activity Furthermore, since surface EMGs were collected with a single pair of electrodes positioned at a given point of interest in the skin, we cannot exclude that excitation of deep fibers in the target muscles was not properly sampled (Vigotsky et al., 2018) (Watanabe et al., 2021) (Vigotsky et al., 2022), leading to type II error (Vieira and Botter, 2021) Para swimmers manifest similar hypertonia regardless of the underlying EMG pattern intense and prolonged motor activity could negatively impact competition performance creating a situation of unfairness between Para athletes belonging to the same sports class If the present preliminary results will be confirmed by larger studies the swimming classification system should take into considerations that spastic dystonia worsens when fatigue develops while spasticity and intrinsic hypertonia do not change The original contributions presented in the study are included in the article/Supplementary Material further inquiries can be directed to the corresponding author The studies involving human participants was reveiwed and approved by the local Ethical Committee (University of Genova The patients/participants provided their written informed consent to participate in this study and CT critically revised the work for important intellectual content LMo and FC performed patients evaluation and collected data The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher The authors would like to thank Giacomo May Maria Cesarina May and Marina Gnocco for their help in the design and realization of the study The Influence of an Increase in the Level of Force on the EMG Power Spectrum of Elbow Extensors CrossRef Full Text | Google Scholar Reflex Gain of Muscle Spindle Pathways during Fatigue PubMed Abstract | CrossRef Full Text | Google Scholar Interrater Reliability of a Modified Ashworth Scale of Muscle Spasticity PubMed Abstract | CrossRef Full 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2022;Published: 22 June 2022 Copyright © 2022 Puce, Bragazzi, Currà, Marinelli, Mori, Cotellessa, Chamari, Ponzano, Samanipour, Nikolaidis, Biz, Ruggieri and Trompetto. 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The use distribution or reproduction in other forums is permitted provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited in accordance with accepted academic practice distribution or reproduction is permitted which does not comply with these terms *Correspondence: Nicola Luigi Bragazzi, cm9iZXJ0b2JyYWdhenppQGdtYWlsLmNvbQ== Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher 94% of researchers rate our articles as excellent or goodLearn more about the work of our research integrity team to safeguard the quality of each article we publish '+n.escapeExpression("function"==typeof(o=null!=(o=r(e,"eyebrowText")||(null!=l?r(l,"eyebrowText"):l))?o:n.hooks.helperMissing)?o.call(null!=l?l:n.nullContext||{},{name:"eyebrowText",hash:{},data:t,loc:{start:{line:28,column:63},end:{line:28,column:78}}}):o)+" \n '+(null!=(o=c(e,"if").call(r,null!=l?c(l,"cta2PreText"):l,{name:"if",hash:{},fn:n.program(32,t,0),inverse:n.noop,data:t,loc:{start:{line:63,column:20},end:{line:63,column:61}}}))?o:"")+"\n"+(null!=(o=(c(e,"ifAll")||l&&c(l,"ifAll")||n.hooks.helperMissing).call(r,null!=l?c(l,"cta2Text"):l,null!=l?c(l,"cta2Link"):l,{name:"ifAll",hash:{},fn:n.program(34,t,0),inverse:n.noop,data:t,loc:{start:{line:64,column:20},end:{line:70,column:30}}}))?o:"")+" Located in the central district of Chamberí -Metro Alonso Cano (L7) / Ríos Rosas (L1)-, Ponzano is the trendy food street in Madrid. It is so frequented at any time of the day (aperitif, evening and night) that its regulars are called ponzaners, and it has a #ponzaning label and its own website (www.ponzaning.es) as if they were members of a select club Geomineral Museum or the Santander Park are just a stone’s throw away We will list some establishments that are all the rage in this street winning over the stomachs of the people of Madrid The Sala de Despiece is at Number 11 and is one of the main features of the street. It recreates an old-fashioned slaughterhouse dinner…You will not be able to take your eyes off the establishment’s fun and original design the door opens with the latch of a cold chamber.  Located at Number 16, Teje y Maneje is the latest adventure of the Lalala and Larrumba groups Teje is designed as a grocery store that invites you to sample a fine glass of wine and an appetising portion of food we are introduced into a kind of art dèco brasserie where we can savour Mexican-style chicken strips At Number 16, we can find this traditional tavern: Los Arcos de Ponzano. Since 1952 it has been a pole of attraction for gourmets There are plenty of dishes from Castile and an excellent wine cellar.  At Number 21 we come across this charming establishment which opens very early so it has become an ideal place to have breakfast and experience the street when almost everybody is sleeping among which the bacon cooked in the oven for eight hours at a low temperature stands out as does the cod in tempura or crunchy black pudding and leek At Number 47, we can find Candeli an establishment that invites you to savour the finest dishes of traditional Spanish cuisine It has three very different spaces: an entrance with high tables to have tapas an informal dining room with low tables and a more elegant dining room for a romantic meal Located at Number 51, the Arima Basque Gastronomy restaurant and vermouth bar came to the area in the summer of 2016. its roots lie in the salt from the Cantabrian Sea the small producer from the land and its audacity Its culinary offer tastes of San Sebastian large dishes and more than 30 brands of vermouth You must try the Joxefa 2.0 gildas in tribute to Joxefa Garmendia the great-great grandmother of the establishment’s owner At Number 59, we can find DeAtún the best almadraba tuna in Madrid is cooked Damáan Ríos is the executive chef of this establishment that welcomes diners with a bar decorated in metallic scales it is full of young people who are out to enjoy the night. In May it devotes several days to the traditional cutting and quartering of tuna If you are looking to have a beer in the area, at Number 8 you can find Fide It is a classic beer house where its large selection of fresh seafood stands out which are served alongside Iberian cold meat and magnificent canned conserves (cockles We must not forget its portions of anchovies On a beer route, you must visit one of the classic taverns in Madrid, which is frequented by those who appreciate a beer that is poured properly. El Doble is characterised by its double beers (as its name indicates) which are always accompanied by a delicious tapa cooked prawns and cold meats (particularly ham and pork) At Number 85, we can find El Invernadero a chef who says that anybody who does not like vegetables should visit his restaurant He is convinced that his haute cuisine based on garden produce will captivate all those who try it The green haute cuisine developed by the Madrid chef has been reawarded a Michelin Star and Green Star at the 2024 edition of these awards which immerses you in the world of gastrobotany; “Verde” adapted for vegetarians and vegans; and “Rojo” with seasonal vegetable dishes garnished with meat The Argentinean pizzeria, Picsa, at Number 76, is a personal project of the team at the well known Sudestada restaurant which seeks to offer the best of the famous Italian pizza’s traditional recipe in different The establishment is decorated in an industrial style with white tiles and has a menu with 15 varieties of pizza including classics and more innovative ones Casa Fonzo restaurant at Number 60, surprises thanks to its suggestive recipes It is undoubtedly one of the trendy establishments in the Ponzano area with an Argentinean style menu in which Argentinean fusion bites and meat pasties stand out.  Located at Number 8, Charnela is a restaurant that offers a culinary experience based around the most popular shellfish: mussels Its goal is to become the most emblematic mussel restaurant in Calle Ponzano offering a new way to enjoy mussels and other products prioritising the certified origin and quality of the products served.  At No. 48 Calle de Ponzano, you will find a little restaurant called Le Qualité Tasca serving fusion cuisine made using premium quality ingredients The menu changes with the seasons to ensure they serve the freshest produce available.  La Máquina de Chamberí (No 41 Calle de Ponzano) is a restaurant owned by Grupo La Máquina. A contemporary eatery specialising in seafood serving up delicacies such as red shrimp and oysters as well as high quality tapas such as mini veal burgers and Oviedo-style tripe stew La Lianta was the first restaurant-bar opened by Grupo Lalala and is one of the liveliest spots on this street. It is a typical modernised bar with a large tiled bar area to serve up the perfect pint and sample some classic tapas At No. 37 Calle de Ponzano, you will find Tapadera a cute little American style bar that serves up quintessential burgers and cocktails. The kitchen is open until 1am from Sunday to Wednesday Marabú is a restaurant owned by Grupo La Fábrica 37 Calle de Ponzano and is reached directly through Tapadera. It fuses cuisine based on quality ingredients and classic flavours with an array of different evening entertainment At No. 18 Calle de Ponzano, you will find La Tía Feli an urban restaurant/bar that serves up irresistible tapas to enjoy at any time 99 Sushi Bar Ponzano considered one of the best places to eat out in Ponzano Here you can sample some of the most typical Japanese dishes At No. 46 Ponzano, the restaurant Toque de Sal serves premium quality market cuisine with a French twist They also have a wide variety of carefully selected wines that offer great value for money At number 31, you can visit Riverita where you can find the best food and drinks in a fun laid-back setting. In addition to cured meats A modern theatre complex that hosts major Spanish and international theatre performances and concerts First rate art and photography exhibitions are hosted inside this former elevated water deposit Housed in a beautiful building with stained-glass windows this little-known museum boasts a fascinating collection of fossils Find out why Spaniards tend to eat later than the rest of the continent when it's traditional to munch on a "saint's bones" and where you take in a flamenco show with a drink or a meal Here’s a list of the best tapas bars in Madrid for a most enjoyable culinary experience Madrid has taken over from Miami as Iberian-American Capital of Gastronomic Culture It’s not always easy to take in your surroundings when you’ve got a plate of food in front of you but sometimes you need to look up and around to appreciate the finer details That’s why a restaurant’s décor is key to ensuring a complete culinary experience Published in esMADRIDmagazine September 2024 SMOKED ROOM 57 (Hotel Hyatt Regency Hesperia). GREGORIO MARAÑÓN Two Michelin stars attest to the excellence of this sensational venture by Malaga-born chef Dani García the global winner in the Small Space category of the 2022 Restaurant & Bar Design Awards With the added incentive of visiting the establishment named the world’s most beautiful small restaurant customers enter through a dark corridor and arrive in an intimate The studio Astet was tasked with the design achieving a balance between the simple and the complex prioritising not only aesthetics but also aiming to reflect the experience of the restaurant itself which is inspired by the Japanese dining room concept which has a bar with capacity for six diners and a room where up to eight guests can observe the food being cooked The single set menu—as the restaurant’s name might suggest—revolves around smoke Chef Massimiliano Delle Vedove runs the kitchen BASCOAT With Rodrigo García in the kitchen and maître d’ Nagore Irazuegi at the helm the best hosts you could imagine are determined to bring gourmet Basque cuisine to Madrid They proudly describe the menu here as designed for bon vivants Bascoat came ninth on the list of Europe’s top new restaurants which is compiled every year by Opinionated About Dining one of the most renowned culinary rankings chestnut wood and Latxa sheep’s wool have a heavy presence throughout the space These fine materials connect deeply with the restaurant's roots and identity It's clear that this establishment aims to leave a lasting impression on its guests Take note: the entrance to the space pays tribute to Spanish sculptor Eduardo Chillida LA BORDA DEL MENTIDERO This elegant mountain hayloft is modelled after a typical Pyrenean hut but with a contemporary urban flair. Light takes center stage in this restaurant located about 30 minutes from the city centre The design also features fine reclaimed wood Upholstered wood adds a touch of the British Isles while Spanish cuisine and regional ingredients combined with charcoal create an impressive menu TRAMO Its spectacular appearance is down to the efforts of a team led by Selgascano architecture studio and designer Andreu Carulla The establishment is spread over various levels to create different atmospheres with the kitchen serving as the common visual centrepiece consisting of thin concrete trusses and steel cables The uber-healthy menu includes pan-fried aubergine stewed chicken with pâté and charcoal-grilled sea bass UMIKO “A trip to Umiko is a journey for the senses Juan Alcaide and Pablo Álvaro Marcos run this fusion restaurant which blends Japanese food with other cuisines to create unique dishes It’s impossible not to notice the colourful murals by Okuda San Miguel or the way light is used to create an especially intimate setting FISMULER “The quality of the food is the only thing that matters here” That’s the motto of this restaurant located in the semi-basement of a century-old building found in the neighbourhood of Chamberí Smoked rice with squash and maitake mushroom rib steak tartare with toasted pan payés bread… All of the food at this establishment is delicious designed by Arquitecta Invisible and Alejandra Pombo is based on two concepts: simplicity and austerity dining rooms and courtyards one after the other while also appreciating the quality of the materials Previously existing openings in the load-bearing walls were reopened to let natural light into the space The antique chairs have been restored and the tables are made from reclaimed driftwood LLAMA INN This establishment—one of Madrid’s trendiest Peruvian restaurants—combines tradition and innovation on its delicious menu which leaves diners spoilt for choice grouper tiradito with almond cream sauce and lomo saltado steak pieces it’s easy to understand why it has legions of fans Ceramic and wood are the most prominent materials combined to perfection with carefully chosen furniture and plenty of artwork on the walls The menu here combines the rich flavours of Italian cuisine with the authenticity of traditional Spanish gastronomy to create dishes like oxtail lasagna your instincts are spot on: you’re inside a former 16th-century Baroque chapel which was once part of Santa Cruz Church The original barrel vault has been preserved and the restaurant boasts an almost clandestine space called Maldita Gioconda BIBO MADRID Lázaro Rosa-Violán designed the décor of this restaurant by Dani García which features 7,000 light bulbs to recreate the lights at the Feria de Málaga festivities A hot-air balloon over the bar evokes travel serving as a reminder that the menu is utterly international There’s also a large sculpture of a bluefin tuna SLVJ VELÁZQUEZ 62 (BLESS Hotel Madrid). VELÁZQUEZ / SERRANO decorative panels made of leather and other fabrics plush furniture and a huge gold rhino hanging from the ceiling That’s what you’ll find at this lush Japanese fusion restaurant CHISPA BISTRÓ Black and grey tones dominate this restaurant with an industrial feel which features round tables and Nordic-style chairs its short menu is rounded out by a varied selection of cheeses a hardware store and even an X-rated cinema.. Spaces that were abandoned are now home to bars and restaurants with a special charm not stirred” won't get you far in these creative cocktail bars whose imaginative drinks will leave you spoilt for choice relax on a terrace with a drink or a meal and watch the sun set Let's meet at the Landscape of Light. More specifically, near the Puerta de Alcalá gate There are numerous restaurants with outdoor seating in the area around the monument making it a culinary attraction in the heart of the city In the middle of Plaza de la Independencia is one of five old royal gates that once provided access to the city This gate was on the road between Madrid and Alcalá de Henares when Carlos III commissioned it to replace its predecessor Featuring a neoclassical style and the air of a Roman triumphal arch and four boys sit on the frieze of one of its two facades They represent the four virtues⁠—Prudence Temperance and Strength⁠—that the monarch wanted Madrid’s citizens to keep in mind should difficult times arrive the Puerta de Alcalá gate is part of the Landscape of Light which is been declared a UNESCO World Heritage Site As Ana Belén and Víctor Manuel put it in a mega-famous Spanish song from the 1980s: “There it is But it also sees other things happening around it including the latest culinary trends of the area’s restaurants Published in esMADRIDmagazine in January 2023 RAMSÉS Its al fresco dining area is one of the liveliest and most sophisticated in Madrid a meeting place for travellers from around the globe looking for great views⁠—it faces the Puerta de Alcalá gate—and good food Climate controlled in both summer and winter its menu is an extension of the offerings in the interior restaurant space where fantastic seasonal ingredients are paired with an open kitchen and a cocktail bar The decor features exposed brick walls and the menu has a heavy focus on charcoal grilling (wild sea bass supreme You’ll also find other delicacies (oysters almadraba-caught bluefin tuna tartare) that are perfect for sharing try the banoffee with chocolate and passion fruit HORCHER This Madrid classic has just celebrated its 80th birthday the restaurant is currently run by Elisabeth Horcher with a menu that’s particularly interesting in the hottest months of the year with starters like the outstanding sherry consommé herrings with cream sauce and kartoffelpuffer carpaccio-style slices topped with vanilla ice cream LA ÚNICA Andrés Madrigal was one of the chefs responsible for the success that Madrid’s culinary scene began to enjoy in the late 1990s a fact highlighted by the utterly innovative culinary concept he’s brought with him: Mexiterranean cuisine which blends flavours from Mexico’s northern region and Pacific coast with dishes like grilled scallops with chimichurri sauce BRIBÓN DE MADRID pisto topped with two-yolk fried egg with lace edges grilled hake with stir-fried vegetables and ham powder pluma pork flank and flame-sautéed shiitake mushrooms.. whose ultimate goal is to ensure that diners enjoy their experience Located between the Puerta de Alcalá gate and Cibeles Palace where you can relax as you explore Madrid’s best dishes DJ sessions and live music always encourage diners to stay even longer BARETO It’s impossible to resist the offerings at Bareto where everything revolves around the marble bar and outdoor seating area that bring back the spirit of Madrid’s old bars It’s a tribute to those old neighbourhood bars with simple but filling fare patatas bravas (fried diced potatoes with spicy sauce) and cured and fresh anchovies served on bread PATIO DE LEONES This taberna with a gypsy vibe pays tribute to Spain’s culinary tradition has a flamenco air consistent with the establishment’s celebration of local food The menu includes potato omelette made to order crunchy cod fritters and golden-brown fried calamari strips BERRIA A “must-visit” wine bar with over 3,000 wines in its cellar and serving 120 wines by the glass The incredibly extensive drinks menu is complemented by a food menu based on delectable mouthfuls (brioche with butter Santoña tuna and potato salad) created under the guidance of Juanjo López AARDE This restaurant is a journey to the roots of the African continent and all of the riches it offers us The open kitchen turns out food full of cheerful flavours and textures and aloe vera ceviche are some of the most popular dishes based on recipes virtually unknown in our city BAKAN That’s what you’ll find at this restaurant with an al fresco dining area that has over two hundred cactuses an interior with ceilings decorated with Huichol art an open kitchen where you can watch tortillas being made and a wooden glass and gold shelving unit that holds over three hundred types of mezcal and tequila Michoacán pineapples provide a fun touch of colour Everything combines to make you feel like you’re in the heart of Mexico a feeling that's helped along by the sensational grill fired with oak and cherry wood that’s used to cook meat and fish LE CLUB SUSHITA Walk through the doors of Le Club and you’ll feel like you’ve stepped back in time It’s the perfect restaurant for Japanese fusion food lovers who will feel like they’re in a trendy hotspot decades ago with an Art Deco-style feel that lends itself to fun evenings and nights rice and noodles) and an unbeatable ambience featuring cocktails and live music The area encompassing the Paseo del Prado and El Retiro Park has been included in the UNESCO World Heritage list as a cultural landscape this monumental triumphal gate is one of Madrid's most iconic landmarks Check out our selection of outdoor bars and restaurants located next to the city's greenest spots Madrid boasts an array of public parks and gardens from Casa de Campo Our city has excellent restaurants that bring us the flavours and aromas of the best cuisine from around the country. Don’t be surprised by the fact that it’s increasingly common to find dining tables in unexpected places around our city We review some of the new-style tabernas and bistros with great atmosphere that are putting a modern spin on Madrid’s most celebrated dishes which are increasingly elaborated and recognised Sobrino de Botín is the world’s oldest restaurant This classic culinary institution’s past diners range from Benito Pérez Galdós to Ernest Hemingway It was originally an inn that served food and offered lodging The opposite is true of the Gran Hotel Inglés which opened in 1886 and was the first hotel in Madrid with its own restaurant Combining these two businesses—accommodation with a food and drink service—has always been a very common practice but today gastronomy has found new spaces in which to gain a foothold The Guggenheim Museum Bilbao broke new ground when it opened its doors to creative haute cuisine and the Garment Museum later followed suit a small tailor shop called El Corte Inglés transformed itself into a department store that revolutionised our concept of shopping a space with an irresistible range of lunch and dinner options there are lots more can’t-miss places where you can also book a table PAPAGENA Sophisticated and cosmopolitan, this restaurant opened a year ago on the sixth floor of Teatro Real which is why it’s named after the counterpart of Papageno one of the main characters in Mozart’s opera The Magic Flute The magnetic quality of the building itself pervades every corner of the space thanks to meticulous interior design by Luis García Fraile and a menu by chef Ramón Freixa featuring offerings designed for sharing Starters include delicious options like the curried chicken dumplings with bell peppers sautéed in hoisin sauce These can be followed by irresistible dishes like aged Galician steak tartare with a hint of spice or fried turbot—every part of which is meant to be eaten—and desserts like molten chocolate cake THE PENTHOUSE BY WOW A universe like no other that brings brands and creators (of fashion, decor, technology, etc.) together in a space that straddles the line between the physical and the digital. That’s what you’ll find at WOW Concept a next-generation shopping centre housed in the former Hotel Roma its manager lived in the penthouse that occupied the fifth and sixth floors which have been recently transformed into one of the city’s most irreverent gastro spaces a “tenant”⁠—the first was influencer “The Spanish King”⁠—welcomes us to their home where we’ll be able to eat in the dining room The menu features culinary creations by Javier Goya who will invite renowned chefs to cook alongside him throughout the year RAVIOXO Dabiz Muñoz explains it to us as: “The luxury of eating time all the preparation and every fold of a dumpling is individually made Each piece represents hours and hours of preparation from start to finish Located inside Gourmet Experience on Paseo de la Castellana in the most iconic building in Madrid owned by El Corte Inglés department store this restaurant specialising in pasta earned its first Michelin Star in 2022 Don’t miss the chance to try some of the menu’s offerings steamed buns with black trumpet mushroom cream and Korean Bolognese bao buns CORRAL DE LA MORERÍA Corral de la Morería opened in 1956 and is one of the world’s most famous flamenco tablaos dance and guitar have passed through this legendary venue whose interior boasts a Michelin-starred restaurant which play host to a parade of creations by chef David García deep dishes and their selection of unique pairings—with liqueur wines as the restaurant’s hallmark—make it a one-of-a-kind space but the tasting menu “Gargantúa” reveals the chef’s Basque roots The potatoes in green sauce with cod cheeks and the squid “noodles” with a hint of spice in baby squid broth are just two examples of the offerings we can enjoy ZIELOU Madrid - Chamartín - Clara Campoamor Station on the top floor of this iconic train station that you’ll find a restaurant determined to take us on a journey to other cultures The innovative cuisine of chef Juan Sánchez takes the form of two different menus One is more formal and has options ranging from nixtamalised blue tacos stuffed with angus beef cheek in sauce to cocido (chickpea stew) won ton—fusion also has a place here The snack menu includes treats like the governor’s dim sum and pickled lobster ceviche dumplings Zielou has a covered area as well as a terrace which is the perfect place to enjoy its signature cocktails How does a “Kiss Canalla” (Edgy Kiss) sound PACO RONCERO RESTAURANTE Two Michelin Stars attest to the skill of one of avant-garde Spanish cuisine’s leading lights finds expression not only in his culinary style but also in the way he understands and serves up gastronomy as a unique sensory experience He does this from an enviable location: the restaurant is on the top floor—and includes the terrace—of the marvellous building that holds the Real Casino de Madrid The tasting menu includes unforgettable dishes like charcoal-grilled sea urchins BLOOM Inspired by the Asian colonial style of the 1920s and teeming with flowers located in the accessories shop Salvador Bachiller Enjoy the great atmosphere while you’re there 11 NUDOS TERRAZA NORDÉS MADRID Iberian pork cheek cannelloni, curried noodles with mussels and citrus herbs, green bean and mushroom ragout with baby squid... Land and sea come together on the menu at this restaurant with Atlantic influences. The dishes are made with first-rate ingredients, thanks to its location in San Antón Market an old food market where you can do your daily shop.. NUBEL The restaurant at the Reina Sofía Museum has a very inviting atmosphere and serves urban cuisine with a menu that’s fittingly organised by colour our pick is the artichoke confit with fresh foie gras we’d choose the pan-baked rice with octopus and scallops They go down a treat after viewing Picasso’s Guernica El PABELLÓN. FLORIDA PARK Located in El Retiro Park, the city’s green lung the once-legendary nightclub Florida Park is now a gastronomic mecca that contains various spaces including El Pabellón Its menu is inspired by Madrid culinary tradition with perfectly chosen flavour counterpoints achieved through contemporary techniques and calculated compositions Check out online or download our monthly bilingual magazine useful information and a map of Madrid and its metro meat and other products from Madrid with Designation of Origin Don't leave Madrid without first dining at one of these eateries steeped in history Make room in your tummy because you won't want to miss out on these mouth-watering treats Lovers of luxury are spoilt for choice in Madrid the place to go for once-in-a-lifetime experiences these establishments with over a century of history still put a smile on our faces especially at Christmas when they become even more magical Embark on a culinary journey through Madrid's centuries-old restaurants and taverns exploring their enticing autumn-winter dishes you might hear: “¿quién da la vez?” (who’s last in line?) Buying fruit and vegetables in the market is an everyday practice as is meeting for lunch or dinner at one of the many restaurants found next to traditional market stalls This gastro trend is all the rage right now in Madrid Published in esMADRIDmagazine January 2025 Scattered across Madrid’s 21 districts are 45 municipal markets each offering residents the finest local food products every day it’s now common to find bars and restaurants with diverse menus and nearly all require you to make a reservation in advance because they’re just so popular Dining at these spaces has become a growing trend, especially since San Miguel Market reopened in 2009 after extensive remodelling transforming it into a gourmet mecca for foodies its story dates back much further—it first opened in 1916 as a food market The structure still maintains its original framework making it a prime example of the city’s cast-iron architecture we’re seeking excellence as well as originality KRUDO No. 36 Calle de Vallehermoso, 36. Vallehermoso Market and with fire!” is the motto of Venezuelan chef Rafael Bérgamo who opened this gourmet raw bar just a few months ago in one of the busiest markets in the Chamberí district This new project follows his success with Kuoco 360º Food known for serving one of Spain’s most acclaimed pizzas the focus is on quality ingredients and the care with which they’re prepared—both lovingly and skilfully The raw bar is a joint venture with fellow Venezuelan Andrés Correa with the wine list curated by Polish sommelier Paula Prokopiak Its menu features ceviches and thin tiradito slices alongside the enchupetada croquette (made with red prawn tartare oysters served on ice with a wedge of lemon there’s an unbeatable octopus served with Thai pesto and chimichurri sauce Dessert lovers will want to save room for the tempting “sweet treats” EL TRIPERITO No. 28B Calle de Ayala. La Paz Market. SERRANO If you’re looking for an unforgettable meal which has yet to celebrate its first anniversary Located in a charming market in Barrio de Salamanca head to the back and enjoy Peruvian street food with an Asian and Spanish twist and that’s a point of pride with chef Roberto Martínez Foronda who also runs the excellent Tripea in Vallehermoso Market you might find him cooking up a storm in the kitchen which turns out fantastic Chifa cuisine that diners go crazy for Specialities include wonton stuffed with char siu (Chinese roast duck) and topped with carbonara made with fresh pancetta and cream Or perhaps you’d prefer to try the warm ceviche with wok-fried mussels or the Northern-style fried rice with lagarto ibérico pork PURY No. 2 Calle de Ricardo León. Los Mostenses Market A stone’s throw away from Gran Vía avenue and the increasingly vibrant Plaza de España in a market dominated by Latin American flavours this Korean eatery that opened last summer has quickly become a sensation Chef Jinwon Yoon has returned to Madrid with this new venture whose name translates from Korean as “root” chopped into pieces and stir-fried in hot sauce over a high flame it faces stiff competition from the pork boiled in a broth made with doenjang (soybean paste) BISTRÓ BARCELÓ No. 6 Calle de Barceló. Barceló Market. TRIBUNAL Blood pudding and onion jiaozi dumplings with red pepper chutney The tasting menu at this unique bistro is the result of many years of passion for cooking Jesús García Almarcha has created a space with unbeatable food and drinks which is only natural since he trained at Le Cordon Bleu but there are nods to other global cuisines yet it retains all the ambience of the vibrant market in which it’s located PRRIMITAL Plaza de San Miguel. San Miguel Market. SOL / ÓPERA “Keep the flame burning!” No phrase better captures the essence of this casual street meat establishment in Madrid’s gourmet mecca “prr” was the first word humans used to describe fire preparing a fantastic fresh picanha steak and a boneless Tomahawk that are sure to delight meat lovers and hamburgers on brioche buns which have become a true classic INSURGENTE No. 10 Calle de Alonso Cano. Mercado de Chamberí. IGLESIA / ALONSO CANO diverse culinary experience with authentic flavours set in a friendly atmosphere that blends market vibes with Latin American culture—in other words This little place certainly leaves a lasting impression Opened in April 2024 by Genaro Celia from Colombia and Agustín Ezequiel Mikielievich from Argentina they claim to make the best bao buns in all of Madrid Their Mexican stewed meat and San Simón cheese pasties served with a tamarillo and basil chimi dip LA TABERNA DE LA ANCHA No. 24 Calle de Augusto Figueroa. San Antón Market. CHUECA / BANCO DE ESPAÑA / GRAN VÍA This establishment is a pared-down version of a Madrid classic: the restaurant La Ancha they offer beer on tap and servings of different potato omelettes BARRA CRUDA No. 8 Calle de Ibiza. Mercado de Ibiza. IBIZA People flock to this place to experience culinary innovation featuring exceptional techniques like tataki and ceviche The menu offers a selection of raw and semi-raw dishes each with no more than four preparation steps DOPPELGÄNGER No. 5 Calle de Santa Isabel. Antón Martín Market. ANTÓN MARTÍN Chef Samy Ali Rando left the Michelin-starred La Candela Restò to open this bar This translates into irresistible snacks like the Mystical Suquet broth and Morocco Pie and can’t-miss sweets like the Desert Doughnut A stunning 100-year-old market that has reinvented itself to become one of Madrid's most popular tourist attractions All of these restaurants radiate warmth and charm The municipalities of Fonte Nuova and Fiano Romano with 32.491 and 16.027 eligible voters respectively There are 81 thousand voters in nine municipalities of Lazio for the 2025 administrative elections scheduled for Sunday 25 and Monday 26 May for municipalities with over 15 thousand inhabitants is scheduled for Sunday 8 and Monday 9 June There are six small municipalities called to the polls: Sant'Angelo Romano (4.945 voters) in the province of Rome; Contigliano (3.689 voters) and Pescorocchiano (1.928 eligible voters) in the province of Rieti; Itri in the province of Latina with 10.371 Among the cities that do not have a runoff and will therefore elect their mayor in the first round the smallest municipality is Ponzano Romano It's a different story for the big cities where they go back to the polls in June if none of the candidates gets 50 percent plus one of the preferences In total there are 10 candidates for mayor: two for Fonte Nuova In Fonte Nuova the center-right and center-left are competing for the tricolor sash On one side the sports entrepreneur Umberto Falcioni On the other side the art curator Giorgio Bertozzi former deputy mayor of Fonte Nuova with the administration of the outgoing Piero Presutti founder of the cultural association Neo art gallery and former city councilor is supported by the coalition composed of the Democratic Party the 5 Star Movement and the Green and Left Alliance elected in 2021 and fallen in 2024 due to a vote of no confidence by the city council is running again supported by the center-left civic lists Fiano 2030 and Siamo Fiano already mayor for two terms (2011 and 2016) who is running again - after a one-round stop - supported by the Democratic Party and four civic lists Democracy and participation The center-right instead is unitedly focusing on the agricultural entrepreneur Riccardo Milozzi in the field with the symbols of Brothers of Italy and the League in Ceccano there are five candidates running for the office of mayor is supported by four civic lists: Noi con Ceccano L'altro centrodestra and Marco Corsi per Giovannone sindaco Ceccano riparte he will have to deal with the entrepreneur Ugo Di Pofi supported by Fratelli d'Italia and a civic list Sempre con Ceccano the Democratic Party is fielding the pharmacist Andrea Querqui she is supported by three civic lists: Ceccano al centro is running supported by Rifondazione Comunista and supported by the civic lists Ceccano for public water and Ceccano on the left Read also other news on Nova News Click here and receive updates on WhatsApp Follow us on the social channels of Nova News on Twitter, LinkedIn, Instagram, Telegram They are restaurants that serve traditional dishes at an affordable price They are the eating houses which usually have loyal clients Do not expect creativity or frills in the dish presentation but the food is bound to be delicious and you will be served a generous portion of home-made cuisine Some of the emblematic establishments of this type are listed below Casa Ricardo (Chamberí Located in the Argüelles neighbourhood since 1935 this establishment stands out for its traditional Madrid cuisine which is savoured in two dining rooms decorated with bullfighting motifs through which leading names from politics and show business have passed.  An interesting fact: they are subscriber number 1 to the National Lottery Casa Paulino (Chamberí This restaurant exists thanks to a winning lottery ticket in 1954 gave up his job to set up a friendly restaurant in the Chamberí neighbourhood there are many diners who wish to get a table to savour Paulino’s stews at one of the emblematic home-made cuisine restaurants in Madrid the spicy sausage lentils appear on the menu alongside duck foie-gras with vinaigrette  Casa Paulino has another establishment It was in 1984 when Hermógenes Martín and Encarna Sánchez set foot in a restaurant in which there was only room for three tables and a small bar but the essence continues to be the same: fine produce hake San Sebastian style and stuffed squid in their ink La Charca (Princesa The speciality of this restaurant serving Asturian cuisine and located in the Argüelles neighbourhood is “cachopo” Many residents of Madrid come to this restaurant in search of this dish that has won many awards this is not all that La Charca has to offer You can choose from five first courses and three second courses plus dessert It often surprises with a delicious roast chicken in its juices or a grilled T-bone steak Its décor is reminiscent of that of a former warehouse  The establishment is open all day from breakfast to dinner El Bierzo Restaurant (Chueca it is a family-run restaurant which has served delicious two special menus at weekends and offers a wide selection of portions and tapas It is a “rare species” among the many modern restaurants that have sprung up in the neighbourhood Its most popular dishes are its pepper and tuna salad La Nieta Restaurant (Chueca Metro: Chueca (L5). Calle de la Libertad Located in the central neighbourhood of Chueca this restaurant with Segovian origins opened its doors in 1985. It stands out for its friendliness and value for money in both its set menu and á la carte dishes Its specialities include cockerel fillets in breadcrumbs home-made meatballs and the home-made desserts with a dozen different choices La Sanabresa Restaurant (Barrio de las Letras The first menus at this restaurant were served in May 1964 Located next to the Antón Martín metro station this eating house preserves the spirit of its early days chicken in sauce and the stewed beef are just as tasty as always The egg custard recipe has also been passed down from generation to generation De la Riva (Chamartín This typical Madrid eating house offers the best dishes of Spanish gastronomy varying depending on the season.  It only serves meals at midday which are extended with board games and long drinks Its wine list includes more than 40 references from at least ten Spanish designations of origin Casa Pedro (Metro: Fuencarral (L10) No fewer than six generations have passed through this restaurant as an inn and eating house and it has remained loyal to its home-made culinary proposals ever since although today there is only an á la carte menu Its most famous dishes are marinated partridge King Alfonso XIII stopped here to sample its roast lamb but other illustrious figures like Alain Delon Sofía Loren and Sara Montiel have also visited this establishment El Parque Restaurante (Chamberí. Metro: Moncloa (L3 it has known how to maintain traditional flavours over the years and add more daring creative cuisine tendencies.  It serves varied menus of the day at affordable prices with home-made daily specials and chef’s recommendations.  The establishment’s decor includes tourist photos of Madrid on its walls.  El Asturiano (Vallecas. Metro: Alto del Arenal (L1) opening its doors in the legendary Vallecas district stews and tradition in a menu of the day that includes classical dishes  Its menu includes tapas and portions offering the possibility of a more informal meal Barrutia y El 9 (Metro: Colón (L4) / Alonso Martínez (L4 this restaurant has more than 140 years of history whereby the tiles and the bar counter are reminiscent of those days  It stands out for its traditional cuisine El comunista (Barrio de Chueca Restaurant with home-made cuisine that opens its wooden red doors twice a day for lunch and dinner.  Everything is prepared with the flavour of home-made stew Tu casa comidas y bebidas (Argüelles This home-made eatery has a strong northern feel. It boasts a menu with a variety of dishes made with the finest ingredients accompanied by a selection of wines in a cosy atmosphere offering karaoke and different events in the evenings If you think that something is missing, let us know These soups will take us on a trip around the world without ever having to leave Madrid Basically it’s a liquid with something of substance in it that tastes good and lots of other heartier soups based on stewed or boiled ingredients In this case we can well say that their origin is lost in the mists of time since their inclusion in our human diet is inevitably linked to the discovery of fire No doubt it was back in the Palaeolithic age when somebody had the bright idea of putting something (meat But every culture in the world has embraced the concept of soup and made it its own. The gastronomic map of Madrid spans the seven continents and in all seven this bowl and spoon dish is an essential part of traditional recipes In the new China Crown restaurant that has just opened in the Barrio de Salamanca neighbourhood the menu’s highlight is lacquered duck But that doesn't mean you shouldn't keep an eye out for another of their offerings: imperial dim sum soup made with shark fin Try it once and you’ll be back for more they make it with beef tenderloin and just a touch of spice Thailand’s most typical soups also tend to be made with chicken. In Phuket Tai, in Atocha, they serve a soup made with coconut, the star ingredient in the country’s gastronomy. You’ll come across lots of typical soups in Mexico (try the ‘Aztec’, the corn tortilla soup they serve up in La Mordida) and in Morocco (in Al-Mounia they make harira soup with the best vegetables and minced meat) One of France’s classic dishes is onion soup, which was already popular way back in the 14th century. It wasn’t until five centuries later, however, that it became popular as a snack, first of all among workers signing on early in the morning at the central food market, and later among night owls. It’s topped with cheese and served piping hot. In Le Bistroman the broth is the result of sustainable poultry farming Italy is the home of the quintessential minestrone, a colourful blend of legumes, vegetables, pasta and cheese. The recipe they follow in Trattoria Sant Arcangelo will remind you that la vita è bella We Spaniards know a thing or two about soup: maybe one day we’ll treat ourselves to a consommé (a concentrated meat broth that is usually clarified), such as the one they serve in Horcher with a dash of sherry, the next, a bowl of soup taken from the traditional Madrid stew they make in Lhardy they serve delicious fish soups - in Nebak they make it with monkfish and the finest clams if there is any such thing as a typical soup in Spain then that has to be Castilian soup which has a legion of fans here in Madrid when we reach this time of year this is a culinary treat that - and this may sound strange to us - used to be eaten for breakfast An expert on the subject is Javier Sánchez, the chef at La Posada del Nuncio: “Most of us love Castilian soup because our grandmothers used to make it for us on cold and now long-gone winter days to warm us up a little. You really need to pamper this dish by using the best ingredients Let’s make it the way it’s always been made Madrid, as we all know, is home to the oldest restaurant in the world Casa Botín and its doors are still open today so you can try not only their famous roast meats but also the many other dishes that they prepare with such great care and ages-old devotion they quote the lyrics of an old copla song: “There are seven good things about soup: they take away your hunger They make you sleep and they help you digest And they bring some colour to your cheeks”. They assure us that if we try their soup at least one these pleasures is guaranteed Silvia Roba is a well-travelled journalist who has roamed the world so she can tell others about it. She is content manager for esMADRIDmagazine and the coordinator of Bloggin' Madrid in Madrid you will enjoy our light and an inexhaustible array of culture This recipe book includes 12 traditional recipes that reveal the authentic flavors of Madrid Madrid offers comfortable visits all the year round Sign In Subscribe Now Dialogue and debate are integral to a free society and we welcome and encourage you to share your views on the issues of the day. We ask that you be respectful of others and their points of view, refrain from personal attacks and stay on topic. To learn about our commenting policies and how our community-based moderation works, please read our Community Guidelines One of the neighborhoods in Madrid where there is always something new to discover and things to do but without the constant partying of Malasaña Chamberí lives a balance that makes it one of the most attractive and therefore also the most expensive neighborhoods in the capital It is one of those areas of Madrid where you have to walk from time to time to take the pulse of the city again Anyone who comes to the Paseo del General Martínez Campos on a weekend will probably find a long queue of people They wait patiently to cross the threshold of the ivy-covered doorway hidden in number 37 A magical ticket for a magical place: here Sorolla lived with his family in a small palace guarded by three gardens This ticket alone is worth the visit: a garden inspired by the Alcazar of Seville another in homage to the Alhambra in Granada and a third which culminates with a pergola and the “fountain of confidences“ His private home is just that: the legacy of his home because we find ourselves behind the scenes of the artist’s inspiration great works such as ‘Self-portrait’ (which is dedicated to his wife and in which he appears dressed in street clothes) or ‘Under the awning’ (portrait of the entire Sorolla family in Zarauz with a very different light to the Mediterranean to which we are accustomed) The network of museums of the Madrid Metro (Platform 0) has a jewel in this neighborhood: here was born the Madrid subway a first line inaugurated by Alfonso XIII in 1919 (insert here the anecdote of that photograph in which the eyes of the monarch were retouched since for the only snapshot of the event the king was given to go out with them closed) Chamberí station closed its doors to no longer admit passengers Visitors only in what is now set up as a subway museum To go down these stairs is to go down into the depths of a Madrid that no longer exists the signage and the antique turnstiles… after being acquired and restored by the Community of Madrid in the 1980s it serves as the headquarters of the Department of Transport It is the meeting point par excellence of Chamberí and the best known of the Trafalgar neighborhood, in addition to one of those places in Madrid that do not seem to be in Madrid The monument replicates the famous cabin from the movie starring José Luis López Vázquez just a few meters from where it was filmed told Somos Chamberí that it was “the right thing to do because Madrid has been another character in his films it is a small gesture that we owed him“ Going to Chamberí and not dropping anchor in that ship of delights that is La Mina This bar occupies since 1949 the number 8 of General Álvarez de Castro street the patrons strive in that art that is peeling the shrimp spider crabs… It is the place to give yourself a pantagruelic tribute the grandson of the founder of this bar with tradition and panache in the center of the city he renovated the premises to adapt it to modern times La Mina has not erased the mark that makes it one of the most authentic bars in the Zone: it is a bar of elbows in the bar of seeing the faces of the usual neighbors It is the bar downstairs (with “marisqueiro” appetizer) that we never want to miss Mo de Movimiento is more than a restaurant And it ranges from social inclusion to environmental issues In the menu you will find dishes made with local and high quality products: beet hummus with homemade pitaccia roasted bell pepper and cured egg yolk or its delicious cheesecake are some examples Without forgetting its pizzas made in wood oven all the elements and materials have been designed to make it sustainable such as the jars hanging from the ceiling that help maintain a pleasant temperature thanks to heat exchange Having a restaurant like Santa Canela in the neighborhood is a guarantee of having found the gastronomic equivalent of a comfort movie if you try it will become an extension of your living room- you can taste a high level menu while you let your eyes wander along its brick walls identifying the characters portrayed in its graffiti If there is something beautiful in this life is to take the first coffee in the morning calmly tasting a good filter in a quiet environment Monkee Koffee comes to fill that gap (the one of the hours breakfast that turns into breakfast) in the neighborhood of Chamberí one of those long tables to share space between laptops liters of coffee roasted by themselves… In the background A couple of must-haves: the grilled cheese sandwich for salty and cheese lovers; the mascarpone toast with pear and walnuts A post shared by Toma Cafe (@tomacafe) opens from Thursday to Saturday nights under the name Proper Sound and also worships vinyl music and wine 📍 5 Santa Feliciana St.; 16 Raimundo Lulio St Caferama is the result of a meeting in another of the neighborhood’s coffee shops: Toma Café The protagonists of this encounter are Imanol and Agustina two Argentineans whose passion for specialty coffee has brought them together not only as friends but also as partners in the opening of this specialty coffee shop beers or wines and sweet and savory side dishes that are mostly handmade but also wants to network with other local businesses in the neighborhood The short definition is to say that it is a neocastiza churreria A longer one would involve talking about how this small place has modernized the traditional churro and turned it into much more than flour And among the things it has gained from this is the fact that it has become one of the most ‘instagrammable’ breakfasts or snacks in Madrid Hecho is the store that fulfills all the design whims of someone initiated in the subject From the Miguel Milá basket lamp to Hay cutlery including a selection of tablecloths and dishes designed and produced by them Because behind this store in Plaza de Olavide is a group of friends architects and design experts who have been able to satisfy the most decorative desires of the people of Madrid The Texture Factory is (in a nutshell) a workshop of many things Although another word that also fits is School talks about their work and defines it: they are disseminators and aspire to make printing and screen printing techniques a domestic and accessible activity Part of his mission is to “bring it to people who can do it in their spare time so they can combine it with other things they do.” For this purpose they offer courses and workshops of different topics and duration (from those lasting one weekend and costing between 45 and 80€ to those lasting three months and costing around 250€) The most successful is the silkscreen printing course which is held every month for eight to ten people manager of the space: “The cool thing is the atmosphere that is created here there are from teenagers to people in their 60s and they get along super well” is heritage -and metaphor- of the constructive history of Madrid this enclave is an old water reservoir built in the early twentieth century after being converted into an exhibition space in the late 80’s by architects Antonio Lopera and Javier Alau it is a reference in the world of photography and a must stop on any cultural route through Chamberí Culturally, the district has an important performing arts center which since its inauguration in 2009 has programmed some of the most important essential works to see in Madrid the Canal Theatres urban dance or performanceand countless artists of national and international prestige have performed on its stages From Calle de la Princesa to Paseo de la Castellana Chamberí is one of the largest neighborhoods that has not lost its Madrid soul despite being in constant evolution Amy Bell selects her favourite stories in this weekly newsletter This article is part of a new guide to Madrid from FT Globetrotter First introduced by Franco’s government in 1964 as a fixed price menú turístico it was a low-price deal that restaurants were obliged to offer as part of a wider effort to attract tourism in Spain — also likely inspired in part by the daily menus offered in France at the time As the quality gradually improved over the years The format is simple: a first and second course You’ll be asked to choose from a few options for the first course These options will either be written on a blackboard or a piece of paper or reeled off at great speed by your waiter The menú del día at Treze in the Salamanca district  where dessert might be strawberry mousse or rice pudding If you’re wondering how this makes financial sense for restaurant owners particularly with the cost of living crisis But it helps many establishments to fill tables and build a loyal customer base even if some have recently been forced to raise prices or to offer the menú for only part of the week Dishes change daily from Monday to Friday and with the seasons which is important considering typical fans of this lunch deal tend to be regular customers who live or work nearby Fast food is part of life in today’s Madrid yet while the capital’s traditional two-hour lunch break may be on its way out the custom of taking enough time for a proper lunch during the working week endures As Madrid’s gastronomy has developed over the years Restaurants offering everything from burgers to bao buns and poké bowls have their own versions of it But many tabernas and restaurants still serve classic Spanish dishes: lentejas (lentil stew) but in general this is no-frills food without pretensions and aesthetics lean towards the simple and rustic — either literally as you might eat in your (Spanish) grandmother’s house So why choose the menú instead of à la carte it’s a good way to try the Spanish dishes that are cooked at home less frequently as lifestyles and eating habits change I have spent a lot of time getting to know Madrid — first as a resident and visiting frequently ever since — and some of the best lunches I’ve had there (and around Spain) have been menús so it’s worth asking if it is available: “Hay menú del día?” so with the help of Google Translate you’ll be fine Sometimes there will be a special dish depending on what day it is such as gazpacho or guisantes con jamón (peas and ham) as they are not served as part of the main course as a rule the menú is normally served between 1pm and 4pm where you can sip vermouth (on tap) and feel like you’re in 1950s Madrid choose this: Ensaladilla rusa (potato salad) salmorejo (thicker and creamier than gazpacho) Cocido madrileño (chickpea and meat stew) every Wednesday in winter Website; Directions the doors of Bodegas El Maño open out on to the street as young professionals and hipsters chat and drink on this quiet-ish corner of the trendy Malasaña neighbourhood when it was one of the first bodegas to open in Madrid with large mirrors behind the marble-topped bar and on the ceiling — which earned it the nickname of the “Versailles of Malasaña” It retains its distinctive castizo look today Bodegas El Maño has been serving the neighbourhood for 95 years The bar’s current owners took it over in 2019 “We look for places that already have charm or spirit,” says Julian Lara who took over the bar in 2019 with his business partners Sergio Ochoa and Pepe Roch The trio also own Casa Macareno round the corner which is also worth a visit if you prefer dishes with slightly more of a modern international twist (and appreciate colourful Spanish tiles) What makes the bar special is its ability to bring together the young creatives and local LGBTQ+ community along with older residents (“our toughest critics”) all at the same time while also drawing in a growing number of foreign tourists El Maño has attracted a loyal crowd and is nearly always full especially following the pandemic and with rising costs but they hope to keep the price of the menú as it is for now El Maño’s menu of the day might include salmorejo (a tomato soup served cold and ensaladilla rusa (potato salad) for starters As part of the deal you might have a big bowl of salmorejo to start followed by a fillet of sea bass in the summer with soups and stews such as lentejas estofadas in winter it offers two options for the first course “We have around 30-40 dishes in rotation and we keep the variety to keep it interesting,” says co-owner Sergio Ochoa A big customer favourite is its version of milanesa napolitana a breaded fillet of pork or chicken with tomato foamy interpretation of that old tapas staple “We’re not serving haute cuisine,” says Lara “It’s dishes de toda la vida [that everyone is used to] but made our way.” Good for: Classic dishes made with fresh market produce every day Not so good for: The meat-averse or squeamish though you could always just not choose the tripe choose this: Torreznos (a fried pork-belly snack) Cocido madrileño every Wednesday in winter Website; Directions in the upscale residential neighbourhood of Chamberí has become a gastronomic hotspot in recent years but hopefully it will all go back to normal soon,” says 76-year-old Javier Agustí who has been coming to Restaurante Ponzano for his office lunch break at least three days a week for the past 15 years Classics such as octopus and potatoes often feature on Ponzano’s menú del día  cocido madrileño Although recently retired he intends to keep up the lunchtime tradition partly out of habit but it’s also the convivial ambiente the quality makes it worth it: “They have an excellent cocido Said meat is on prominent display — large hunks of beef such as rubia gallega and casina asturiana — hang near the front window A giant plate of fat red tomatoes sat on the counter when I last visited in August served as a simple but delicious salad with onions and freshly baked chunks of bread Lunchtime at Ponzano is a mix of lawyers from nearby offices medics from the local hospital and university professors eating either in the main upstairs bar or the restaurant downstairs (both serve the same food) Ponzano’s produce is sourced from the Spanish capital’s Mercamadrid market Ponzano’s owner Paco García took over the business from his father in 1995 Ponzano’s owner Paco García left his job as an auditor in 1995 to take over the business — previously a bar and charcuterie — from his father seasonal produce from the Mercamadrid market three or four times a week and the menú del día is developed based on what he finds “This means getting up at 3am and going there to buy the prices and the quality are very good,” he says “What we offer is also healthy — always fresh fish in season pulses cooked with vegetables — and the portions are generous.”  Aside from the cocido every Wednesday in winter you won’t find anything repeated on the menu for at least 15 days so regular customers like Agustí won’t get bored to crunch on while you sip your beer and decide what else to eat traditional Spanish dishes at economical prices leisurely lunch — there will probably be people waiting to snap up your table  choose this: Arroz de bogavante (soupy lobster rice) every Wednesday although not part of the menú del día (you can order it separately) Website; Directions In the middle of the bustling Mercado de la Paz make your way past people queueing up for a wedge of Casa Dani’s award-winning tortilla and you will find this lively Set up by husband and wife Daniel and Lola who moved to Madrid from La Mancha in 1991 the idea was to offer traditional Spanish dishes made with quality produce at affordable prices for people working in the market and in the Salamanca neighbourhood Casa Dani’s arroz bogavante (lobster and rice in a soup) is a must-try Casa Dani opened in the Mercado de la Paz in 1991 Since then Casa Dani has expanded beyond the restaurant into a terrace area the takeaway shop in the market and also a separate restaurant on Calle Lagasca On the menú there are usually about eight to 10 options for both the first and second courses with popular choices being the chicken or pork escalope gallo (a type of white fish) and pisto manchego “Lots of customers prefer something light to start with such as broccoli or green beans with potatoes,” says Carmen Santamaria who looks after communications for the business and whose husband Dani (son of Lola and Daniel) now mostly runs the restaurant The turnaround is quick; as soon as someone leaves the paper tablecloth is ripped off and replaced for the next waiting customer construction workers from nearby building projects office types — makes for excellent people-watching Casa Dani usually offers eight to 10 options for its first and second courses . . . which might include escalope and chips “We have a great variety of customers. It’s beautiful because it creates a social atmosphere inside the market,” says Santamaria. Offering the menú del día, which is posted every day on Casa Dani’s Facebook page to eat in or take back home or to the office “We have to value the traditional dishes of our mothers the food that has always been cooked in el pueblo  arroz caldoso [soupy rice] with chicken,” says Santamaria adding that Lola started the business making dishes learnt from her mother growing up in La Mancha “At our heart is traditional Spanish food.” Not so good for: If you are keen on hearty portions You’ll leave here feeling pleasantly satisfied lentejas con setas (lentils with mushrooms) in winter Website; Directions original interpretation of the menú del día Head chef Saúl Sanz and his wife Elena Ursu left their restaurant jobs to open Treze together in 2010 initially near Plaza de España before relocating to the Salamanca neighbourhood eight years ago At that time it made financial sense to offer a menú as a way to fill tables without having to offer discount deals which were the norm for many establishments in Madrid during the economic crisis Head chef Saul Sanz in the kitchen at Treze The menú del día at Treze begins with three tapas The menú still complements the business though he has increased the price slightly to help cover costs “It is something our local customers enjoy — and look for daily — and we are glad to keep offering it.” It’s also an opportunity to elevate simple seasonal produce and invite customers to try out different things “I have always defended the menú del día — as a chef I like to cook a bit of everything The menú doesn’t need to be something cheap or poor quality you can use fresh fish — a merluza [hake] or dorada [sea bream]  you can use many different ingredients to make it delicious.” Fresh fish is a popular lunchtime choice at Treze Here and you get to try three different things.”  aside from a high-quality tapas selection and wine list Being in upmarket Salamanca there are lots of office types helpful staff are a point of pride for Sanz who says it’s the “human factor” that makes Treze special: “I have a great team.” Do you have a Madrid tip to share? Tell us here. A selection of the best answers will be published soon Follow FT Globetrotter on Instagram at @FTGlobetrotter our insider guides to some of the world’s greatest cities offers expert advice on eating and drinking Marketing91 December 18, 2024 | By Hitesh Bhasin | Filed Under: Marketing Mix of Brands The Marketing mix of UCB analyses the 4Ps of UCB Benetton Group is a global fashion apparel brand based in Ponzano Veneto Its name was taken from the Benetton family saw a market for colorful clothes in 1963 when he was a salesman in Treviso while the first store opened in Belluno in 1966 the company has a network of about 5,000 stores in the international market and has an employee base of at least 7,000 workers With brand loyalty and more than 80% of revenues coming from UCB it is not wrong to say that Benetton Group is UCB The product mix of United Colors of Benetton includes product features across a diverse range of items primarily in the fashion and accessories categories The new Product Mix of UCB in 2023 is as follows (Source) The company has its headquarters in Treviso This is just the heart of the fashion apparel company it has spread its presence to over 120 countries across all the continents The company has more than 6,000 stores that sell its clothing line under three brands Benetton’s international expansion strategy mainly began in 1979 after which we find the company rapidly growing worldwide Here are the key points regarding the place strategy of United Colors of Benetton (UCB): The company has various products and accessories within its brands; hence a wide range of advertising and pricing strategies are employed is using acceptable pricing on its products Some brands that target the youth will ideally be quite affordable whereas some products are known to attract premium pricing United Colors of Benetton’s (UCB) pricing and marketing strategy can be described as a balanced approach combining premium pricing elements with market-competitive rates United Colors of Benetton (UCB) is very fond of promoting several sporting events and for the provocative of its original “United Colors” campaign for publicity The “United Colors” publicity campaign was coined when photographer Oliviero Toscani received the carte blanche from Benetton management Toscani directed the creation of advertisements that were characterized by striking images that weren’t related to the products marketed by the company Such billboard-sized graphic advertisements included depictions of an array of shocking subjects Though some of these adverts were controversial association with Benetton and Toscani has been credited for the increased promotion of physical products and brand awareness UCB strategically implements the marketing mix that target customers and markets within the fashion domain UCB embodies Carlo Benetton’s product concept delivering tangible products that resonate with its diverse target market.” An autumn 2011 communication campaign by Benetton to invite citizens and world leaders to combat the “Culture of hatred” led to the creation of the UNHATE foundation This was and still is a social responsibility strategy with the colors of Benetton marketing always trying to create the UNHATE culture in humanity Benetton has been involved in a series of sports sponsorships UCB entered Formula One in 1993 as a Tyrrell sponsor The company also started the Benetton Formula LTD towards the end of 1985 with the team seeing great success between 1990 and 1997 Benetton is also credited for sponsoring a local rugby team This amateur rugby team later became the Benetton Rugby team a formidable force in Italian rugby with 11 league titles Some Recent Video ads and Print ads for UCB are: Liked this post? Check out the complete series on Marketing Mix Hitesh Bhasin is the Founder of Marketing91 and has over a decade of experience in the marketing field He is an accomplished author of thousands of insightful articles including in-depth analyses of brands and companies where he applies all the concepts of Marketing that he writes about Copyright © 2009 - 2025 Marketing91 All Rights Reserved Archive Architecture [nemus_slider id=”58907″] — Catherine Biocca she will take part in the 3rd Independent Animation Biennale in Shenzhen she will have her first solo show at Frutta asked the artist some questions Giulia Ponzano: […] Giulia Ponzano: Your art practise is often characterised by masochistic themes: animated figures  executing the most painful events figures depicting hidden violent fantasies sculptures crying out as their heads are chiseled by hammers and drills Thorough a human-scale version of these artworks and working with one three or even four dimensions you allow the visitor to physically engage with the action destroying or reflecting our contemporary world Catherine Biocca: My work derives from the observation and ultimately features situations and assets of really normal and daily occurring things- human behaviour X and the possible reaction to it as counterbehaviour Y I guess the precise cut out of such a violent and entertaining relation is what might disguise it as something as you call it masochistic at first glance It is a reiteration of what already exists just arranged in a perhaps more sterile setting so somehow displaced from its original position The feeling of not being able to understand something triggers the lift to a great and deep full immersion- which in the beginning doesn’t seem to have much sense It might be comparable to the act of trying to break down a specific issue: you refer to it using the simplistic exemplification “in other words..” to get a grip of what you actually see and intend to point out upgrading something is always a constructive way to visually analyze it yourself and this obviously triggers also other viewers to focus on certain systemic aspects of that something Creating a sort of viewer-surrounding animation on human scale it is possible to physically immerge the spectator in the setting and ultimately to interact with her/him on a more direct and personal level GP: Your work scale a lot of different media: drawing CB: There is always this categorization-of-media-issue that referring to a formal/technical way I use different elements such as drawing And mostly I start with drawings and sketches which are then often found within my installations in form of either twodimensional The inter-referring network of those bits forms a new setting in the attempt to create a real walk-through human-scale animation so we could describe it as my clumsy way of using the formal and technical options I have to transfer an animation into a real space and creating a different environment for an authentic and physical immersion It actually depends on what I need to translate a certain image into space and which components I have to put together to re-create this specific stage: we could say that the assemblage of a specific group of elements has purely pragmatical and functional reasons not at all predominantly in the art world is the mixture of diverse “ingredients” reflecting the desire of assembling something in order to re-stage it (and this can obviously have various different drives) If you pass by any shop window and you look at the decoration or if you consider printed as well as video commercials for instance  there is a crazy amount of diverse formal elements coming together which seems to resolve itself almost within a dull blend for our eyes but if you dismember them in their single components it reveals a strictly functional and obvious/logical puzzle of interdependent and necessary bits I find the natural use of this associative and assembling capacity offbeat and fascinating GP: JollyJoker is the project space based in Amsterdam of which you are one of the  founding members together with with Benedikt Hipp and Lisa Reitmeier CB: We were looking for an alternative exhibition format as visual experience in which we wanted to exhibit younger and older artistic position simultaneously in the same room  since this aspect is often blown aside by the fast dynamics and the general mechanism of the art market today So I guess it started with the exchange of personal observations general considerations as well as the desire to fill a gap and to point out something that we missed in the galleries and art institutions in Amsterdam where it is possible to see and consider very human aspects of an artist in her/his different growth stages (which are totally overlooked and ignored by the art world) such as age This involves fundamental questions such as: How does/did today/in the past a succesful artist appear and disappear How is the career of an artist considered in terms of longevity and duration How are old/young artistic positions overrun by market structures How does all this affect the professional and personal life of an artist JollyJokerAmsterdam simply creates the visual experience of considering parallely in one space works by two artists of different generations which is almost never encountered in today’s artworld where the focus lies clearly on positioning single artistical practices or creating troops more than slowing down on the actual display process itself We will continue our program in December 2016 with our next exhibition GP: Thinking to ‘Double C Corporate Clay’ (2016) from your last solo show ‘Unfasten Seat Belt’ at Jeanine Hofland Gallery Amsterdam and to ‘The fear of killing/the fear of being killed’ shown at Le Foyer Zurich: are you presenting low-fi characters sounds and video animation to ‘protest’ against our contemporary hierarchy of images that is only based on sharpness and resolution CB: I guess I am out of what you call the actual protest zone it is literally more about focusing on the image/sound/action itself rather than having it packed and incorporated into a perfect hi-end technical setting So if you ask me why I naturally choose a more low-fi and direct formal language it is because the slickness/craftiness and high resolution standard just don’t interest me at all and it was never relevant to have this certain visually output in my work Mostly I work with outsourced and found footage/material or I exchange and get stuff online and the interesting aspect is exactely the result of a non-professional usage/source mix and a patchwork-like digital formation which rather gives evidence to a direct way of communicating and addressing a certain sensation The appealing aspect is on the contrary the raw and immediate use of animations images and language found mostly in the online communities There is a whole universe of social sharing online which would be a precious implementation to our everyday life if it would be transferred into the real world: free templates even direct help offered by complete strangers to other complete strangers and with high time investment and no foreseen economic return at all imagine going to a pizzeria and getting a pizza for free just because you are hungry- sounds like madness and like a healthy/altruistic social behaviour. economic aspects of our contemporary society have become increasingly interchangeable and hard to distinguish from one another Networks have become places of profound confusion and dislocation – and it’s difficult for our consciousness to absorb entire worlds made of contractions not only in language but far beyond language as well A certain kind of contrast is present in your work as well: you are depicting the most brutal events but your works creates a leisure-like and deeply aesthetic experience (I’m thinking specifically about your last solo show ‘Unfasten Seat Belt at JH where a ‘cotton candy’ pink floor was attacked with knives and hypodermic syringes) How the viewer can overcome these contradictions Do you think these can be resolved or must just be accepted CB: I think accepting that we are deeply connected to and somehow resposible of all kind of events linked to our life on a mere individual or even wider/global scale is a big part of living in today’s historical period where time-and space-wise one thing melts into another and boundaries are more and more useless to depict and establish the beginning and the end of a certain circumstance This makes it difficult to engage in a direct way with reality which is why digital existence became more and more popular since the 90s creating a sort of dychotomy in how we understand our connection to others in a strictly personal but also more global way The reslut is a bit of fuzziness when it comes to digesting the real deal In this respect bringing up close a rather entertaining and brutal visual experience makes sense since the gap between reality and reality is more and more unconsciously establishing a sort of confort zone around people creating an alienating way of looking at the same thing in different situations: like the slapstick mechanism of cartoons like Ren and Stimpy or Tom and Jerry which if translated outside of the TV children’s entertaining aera makes a dubious impression So I think it is rather about full immersion than rational understanding or even acceptance  it is a part of everyone’s annoying behaviour that we are facing and that constantly brings us in conflict with each other or ourselves Italian cubbyhole Di Buono is one of the only places in the country serving pinsa the oblong Roman flatbread with a bubbly crust made from a mix of soy Seating at Tripea in Mercado de VallehermosoCristobal PradoOrder one topped with garlicky turnip greens and porchetta imported fromAriccia with a glass of juicy Primitivo Kitchen 154 has house-fermented kimchi and perfumy Thai curries made from scratch the passion project of brilliant cheese shop Quesería Cultivo where chef Roberto Martínez Foronda whips up chicken ají curry and cheese-filled jalapeño poppers another local fixture that opened in 2013 and still has two-hour queues hard-core foodies descend on Calle Ponzano Sala de Despiece put the street on the map six years ago with its quality meats and tableside pyrotechnics; since then it’s been hard to keep up with the openings A mussel dish at Tripea in Mercado de VallehermosoCristobal PradoArima Basque Gastronomy is a mainstay with a modern-northern menu that hinges on produce driven in from the family farm near San Sebastián You won’t find sweeter braised leeks anywhere Vegetables are also the main event at El Invernadero where swede and borage take the herbivore tasting menus to the next level Sala de Despiece on Calle PonzanoJavier SalasLike this The 10 best things to do in Madrid The 16 best things to do in MadridGallery14 SlidesBy Ramsey Qubein and Becky LucasView Slideshow10 best rooftop bars in Madrid 10 best rooftop bars in MadridGallery17 SlidesBy Benjamin KemperView SlideshowCity break: Madrid, Spain City break: Madrid, SpainMadrid hotels: the 10 best on a lively street or overlooking a square They also like to pair those drinks with tapas a culinary tradition that’s been embraced around the world The dream of many foodies visiting Spain is to hop from bar to bar That culinary pastime inspired this guide to some of Spain’s most famous tapas streets selected for their combination of gastronomic offerings and lively or a tapa unique to one of Spain’s different regions you can count on good food and a lively scene at the destinations here MadridThe sister streets of Cava Alta and Cava Baja in La Latina a neighbourhood to the south of the Royal Palace continue to be traditional favourites with their many historic tapas bars The epicentre of Madrid nightlife has moved to the north to Chamberi—an equally historic area (though its reputation is somewhat more aristocratic than La Latina’s) there are a number of bars and taverns that never disappoint**—**El Doble They have been joined by some newer options that bring some new colour to the area and new flavours to the dishes they serve Nigiri at La Estlecha or tiger mussels at Charnela take a photo and add the hashtag #Ponzaning Remember that in this city tapas are still served free with drinks You and your stomach can enjoy this happy pairing at the many tapas bars on Plaza Mayor and the nearby Plazas de Cervantes and del Pilar on this monumental street full of gastronomic options JaénDon’t be offended if in Jaén they offer you mere olives as a tapa—this is the land of olives (and the liquid gold derived from them olive oil); the ones served at tapa bars here are among Spain’s best a traditional Spanish dish made with stale bread cooked with other ingredients are the places to find some of Jaén’s best tapas Keep the party going by continuing on to Plaza Dean Mazas for a final beer or another nightcap has been recognised as the best in Spain by a number of culinary authorities the chef at Sagartoki broke the record for the world’s largest tortilla española in 2014 Another reason to visit: live music from a resident DJ on Saturday afternoons If you stop at each restaurant on this famous street you’ll be grazing from lunch through dinner too A CoruñaCalle de la Barrera stands out in the Galician port city of A Coruña for its many little bars (La Gula Mala Vida) and also for its many small inns and hotels The route continues through the wine bars in the Pescadería district (try the fried calamari at Mesón el Serrano and the Russian salad at Taberna da Galera) Those in search of old-school tapas bars should head to Calle Olmos LeónIf there is a temple for black pudding in León the infamously gruff owner Paco has been serving the dish which he prepares on a griddle behind the bar at lunchtime only many more bars (and free tapas): El Rebote offers croquettes a tavern that serves potatoes with Valdeón cheese ZamoraThree different areas of Zamora stand out when it comes to tapas in this city on the banks of the Douro River not far from Portugal: Calle de Alfonso de Castro Here you’ll find good prices for good tapas at bars that transform into nightclubs around midnight and no worries about turning tables quickly Groups of friends stroll along Calle del Laurel choosing the speciality of each bar: there are more than twenty with classic or contemporary creations: the tortilla española at Asador El Tahití the Pincho Tío Agus at Bar Lorenzo Tío Agus (a pork sandwich served with a secret herb sauce) but as you go from bar to bar you’ll soon have your own list Las Palmas de Gran CanariaModernista architecture gave Calle Mayor in Triana—the fashionable neighbourhood of Las Palmas de Gran Canaria—its charming appearance other international cultural influences have been shaping the area’s gastronomy where it is not unusual to find poke bowls those in search of the classics need not despair as there will always be those other tapas that contribute to the idiosyncratic character of the island from potatoes with red mojo to a hearty Canarian rancho (a hearty stew of pork Calle García Rivero (near the Plaza de Indautxu) has dozens of tapas bars to choose from The last two on the list are known for their montaditos is a must if you want to get to know Cádiz El Pópulo slipped into a decline in the 1980s but now it has become the best place in the city to have a few drinks at night and listen to good music all while enjoying the unique area Many streets within the neighbourhood will tempt you to venture down them but the little Plaza de San Martín has its own special charm This is where Calle de la Posadilla and Calle del Mesón meet both home to bars serving Cádiz’s takes on tapas you can watch people strolling through the Old Town and then afterwards visit the nearby La Concha beach AlicanteThe classic destination for tapas in Alicante has long been Calle Castaños has also been the centre of its own tapas scene or while away the afternoon (and many then move on to Castaños) The perfect plan is to buy your tapa and beer at the market and then go out to enjoy the sun and the good vibes on the streets where vermouth is a popular drink of choice MurciaLocated near the University of La Merced and young atmosphere and it takes the cake when it comes to tapas and partying in the city but beyond the neighbourhood of Santa Eulalia there are other parts of the city centre full of bars (and tapas) BurgosBurgos takes the art of tapas seriously and that becomes clear as soon as you visit its bars and tapas streets Calle Sombrerería is already a legendary route for those who love a meal of tapas (and the street takes its name from the many hatmakers found there) Lunch may start with a skewer of black pudding and then continue with a ham alpargata (an open-faced sandwich) LugoWhen residents of the Galician city of Lugo say they want to ‘ir a tomar os viños’—or ‘go to drink wines'—it is simply shorthand for going from bar to bar in search of the best tapas to go with their drinks They typically head to the Praza do Campo and its nearby streets (Nova If the weather is good you’ll also want to stop at the terraces in the Campo Castelo area where we recommend the fish (be patient because it is always full) which looks like a quiet place (and during the day it is) becomes one of the epicentres of Santander's tapas scene at dawn is the nucleus around which gravitates an area of small streets and pubs (don't miss La Conveniente and Casa Ajero) the square is even more crowded as it is regularly used as a venue for free concerts and performances sponsored by the city Santiago de CompostelaIn Santiago de Compostela the Rúa do Franco is one of the most famous streets in the historic centre It is also home to an unusual tapas itinerary which has nothing to do with a legendary rally between the capitals of France and Senegal it refers to two bars with those names at opposite ends of the street This rally consists of stopping at each establishment along the way for a glass of Ribeiro It’s a heroic feat almost up there with making the pilgrimage to Santiago itself SevillaThe cobblestones of the Santa Cruz neighbourhood in Seville invite visitors to walk slowly and stop at one of the little streets for a good aperitif Many of the streets have evocative names like Mesón del Moro or the Inn of the Moor (pictured here) The area was once the old Jewish quarter and its narrow streets are dotted with stately homes as well as classic restaurants like El Giraldillo Cáceres has bars serving raciones hidden throughout the city The palates of visiting gourmets will be satisfied by the region's sausages with dozens of bars where you can have a drink surrounded by families and friends enjoying the day you can eat tapas practically all day if you’d like the tapas streets are mostly in the old quarter where you’ll find affordable options to have a drink and a tapa—some of them very cheap You can savour delicacies such as a good salmorejo (a tomato-and-bread soup) or Iberian sausages while the most expensive tapas are often only around three euros The essential Badajoz tapas route starts in Plaza de España home to the City Hall and the Church of San Juan and be sure to stop off at Calle Felipe Checa another of the city's must-visit tapas bars Top it all off with a photo (and a drink) on the terrace of the recently restored Plaza Alta PamplonaPamplona is more than just the running of the bulls during the San Fermin festival in July as the people of Pamplona call the city’s old quarter It is also home to more formal restaurants Delight your taste buds with chistorra (a local version of chorizo) pintxos everything revolves around this beautiful square colloquially known as the Plaza de Coca though its real name is Martí y Monsó and which hides (somewhat) the busy revelry at its bars This area is home to the City Hall and the Plaza Mayor and it is also where you can find Valladolid’s tapas specifically along the streets of La Pasión Unlike in Madrid and many Andalusian cities ToledoFor those who find Calle Santo Tomé too touristy (not everyone wants to wait to try the migas at El 10 de Santo Tomé) you can always opt for a stroll along Calle Taller del Moro one of the most beautiful streets in Toledo where you can order a Manchego (a Spanish cheese) soup to recharge your batteries Getting lost in Toledo's Jewish quarters is a must for every visitor in the city Palma de MallorcaStart your search for the perfect tapa in Palma Wander from career (street) to carrer in the seaside neighbourhood of Santa Catalina which is being rediscovered and revitalised If you don’t want to rely on serendipity and instead want a more specific starting point to your evening exploring begin with the pedestrian-only Carrer de la Fábrica First published in CNT Spain; Translated by John Newton  Use of this website constitutes acceptance of our Terms of Service (updated April 1 2021) and Policy and Cookie Statement (updated April 1 The material on this site may not be reproduced except with the prior written permission of Condé Nast We went over to Madrid to take in the pop-up of Chicago's Alinea - and proceeded to cover as much of the city as we could in a couple of nights The dessert platter awaiting us in the NH Collection Madrid Abascal Hotel NH Collection Madrid Abascal HotelCalle José Abascal 47 When we'd been looking at the map before coming to Madrid we were a little concerned that our hotel seemed a bit out of the centre That turned out to be nothing to worry about - not only was it a lovely 15 minute stroll into the centre But it also turned out to be a few minutes stroll away from Madrid's top tapas street The bedrooms were a very decent size and the breakfast was really good - everything from fresh smoothies to jamon and cheese toasties (and a hair of the dog glass of Cava) was included A superior room for a weekend at the end of February is about £250 Friday - Sala de Despice and a market crawl Sala de DespiceCalle de Ponzano This was where we had our first meal of the trip It came as a recommendation from Instagrammer Clerkenwell Boy and was completely heaving when we hit it late Friday afternoon packed with folk clearly starting their weekend early and then don't be embarassed to ask for the English menu That'll feature the extensive list of the day's specials - clearly they get a lot of British foodies heading here The food here is memorably good - expect really inventive tapas but standouts were beef tenderloin in cereal molasses and beetroot sauce with garlic which was blowtorched in front of us and baby squid with coriander oil and alioli We also popped into Ponzano on the same road for a beer and tapas later in the weekend which was some insanely nice potato salady thing that we would have plunged our heads into if we could Platea, Mercado de San Ildefonso Imagine Borough or Maltby fused with Street Feast and you'll have an idea of Madrid's market scene Although you can buy food to take away from all these markets This is where travelling in a group comes in handy - get some drinks and have someone bag a table while the rest of you go trawling for food to bring back It has taken over a huge old theatre and the stage is still used for putting on cabaret shows while you eat - while every other space is taken up with food There's a cocktail bar at the top with a cracking view over the whole thing (with great - but slightly bizarre looking cocktails) and something to eat on every floor including where the orchestra pit used to be The snow crab counter looked amazing as did the croquetas section - we dined on pinxtos and more small bites while roaming the place.  Mercado de San Ildefonso was next - this had a younger crowd and more of a clubbing feel Verdejo was a steal at just 5 euros for two glasses and we loved our steak tartare with foie gras and truffles from the Bovinus Luxury stall We ended the night at Mercado San Anton where there are several floors of stalls and - crucially - a rooftop bar Just be aware you can't take food up to the bar (we fell foul of this rule and had to have our dulce de leche cheesecake set aside for us while we finished our drinks) Mercado de San MiguelPlaza de San Miguel This beautifully restored market is handily placed if you've been to visit the palace We popped in for some croquetas and mini cornets of fresh crab and 'chips' as well as mini sliders of Galician beefburgers If we'd been thinking straight we'd have spent more time here There are two branches of this department store to have on your radar The branch on Calle Serrano has Street XO at the top (long queues and no booking so we didn't make it this time) and the branch at Plaza Callao has a huge top floor food court with amazing views over the city and a large outside terrace where we had tapas and a rather fine calamari bocadillo There are also some lovely food and drink things here to buy and take home coconut and citrus vapour at Alinea Madrid Alinea MadridNH Collection Madrid Eurobuilding Our dinner at Alinea was the lynchpin of our trip. We'd already interviewed Chef Grant Achatz so had an idea of what to expect He'd moved here for five weeks with the team from his impossible-to-get into Chicago restaurant and built a restaurant from scratch in the basement of the NH Hotel Eurobuildings The hotel already has one hell of a reputation for its food - this is where DiverXo Madrid's only three Michelin star restaurant is and there's also DOMO by Paco Roncero and the 99 sushi bar the key is to enjoy yourself - guests were invited to pick a clear envelope with a lump of sugar which was then added to a glass of Champagne This infused the wine with an essence of celery After this - a jelly cube that tasted for all the world like a Chicago hotdog We hadn't had a culinary 'experience' - and make no mistakes not merely dinner - since we first ate at The Fat Duck years ago featuring a hot stone to cook a snapper on whilst also containing a lemongrass infusion inside the ice that you sucked out through a steel tube which we foolishly thought was there to warm us and add some theatre turned out to have been cooking a hidden portion of sweet potato and Wagyu beef We ate edible helium balloons and a black truffle raviolo that we we warned to eat with our mouths shut as it would (and did) 'explode' A shard of something hanging on a hook over the table turned out to be the final flourish in the Alinea signature dessert which is painted on a silicon tablecloth covering the entire table crazy and - above all - extremely entertaining If we had any reservations it would have been the speed of the meal For something this theatrical and overblown but we were in and out in just over two hours So this was an intense culinary experience We may just have to fork out for tickets to Chicago to try the new look restaurant when it reopens Mama FramboiseCalle de Fernando VI Breakfast - and our last meal of the trip before we headed back to the airport - was at Mama Framboise it's a buzzy place to catch breakfast on a Sunday and the patisserie section courtesy of the multi award-winning chef Alejandro Montes is very strong Two of the pastries we tried - caramello and carrot - were incredibly elaborate (and delicious) If you're heading here via Gatwick don't forget to check out Bruno Loubet's new Grain Store restaurant there The first thing we did on arrival in Madrid was pick up a Zone A 3 day travel pass This works on anywhere you're going to want to go on the Metro system and it included travel to and from the airport Hot Dinners were invited to Madrid as guests of NH Hotels About us  |  Contact Us  |  RSS Feed  |  Site directory  |  Privacy policy  |  Log in/out We’ve maped out some of the city's most Instagrammable places for you to explore The Gran Vía / Carrión Building let’s go to the best known street in Madrid so that the emblematic Carrión Building and its  Schweppes advert can appear in the background of the photo and we will also get the spectacular Callao Cine in the picture Retiro Lake Now it's time to head to the Embarcadero in El Retiro Park and take some beautiful snapshots There you can hire a little rowing boat to take out on the lake beside the spectacular Monument to Alfonso XII Railway Museum This museum is located in the former Delicias station enabling you to discover a whole collection of historic railway material ranging from vehicles (locomotives to passenger carriages) to all types of pieces photographs or re-creations that illustrate the different professions related to the railway throughout its history.  If you are a fan of the Harry Potter saga you will feel as if you are on Platform 9 3/4 and will be able to take a photo with these historic trains Madrid’s European Cups Are you a football fan and a Real Madrid supporter Do you want to have your photo taken with the team’s 15 European Cups we suggest a visit to the Santiago Bernabéu Stadium to immortalise these trophies Enjoying flamenco With a squid roll With the peacocks Do you want to take a photo with a peacock in the centre of Madrid? Visit the gardens of Campo del Moro parrots and ducks on the park’s 20 hectares The most emblematic statues Mirador de la Cornisa observation deck Located in the Plaza de la Armería, between the Royal Palace and Almudena Cathedral, this viewpoint offers stunning views over the Campo del Moro Gardens and Casa de Campo Temple of Debod One of the best views over the city can be seen from Temple of Debod.  It is one of the most photographed places in Madrid that will make you feel as if you were in Egypt With views from the rooftops Quinta de los Molinos The almond trees in blossom at Quinta de los Molinos is a sight worthy of photographing.  It is a public garden close to IFEMA MADRID and the Atlético de Madrid stadium.  Puerta de Alcalá This monumental entrance, opened in 1778, which is located next to the Retiro Park, is one of the tourist icons in Madrid It is undoubtedly one of the places most photographed by visitors Bloom Do you want to feel as if you were in a fairy tale? Salvador Bachiller has a beautiful and bright culinary space with a romantic feel decorated with flowers in every corner of the establishment San Miguel Market this century-old market has become a must place to visit in Madrid.  Its culinary offer includes creations by well-known chefs on the national and international scene Take a photo eating some of its best tapas The most creative cocktail bars Have your photo taken with this sculpture/sign made out of recycled glass in tribute to the environmental awareness of Madrid’s residents A 2nd-century Egyptian temple donated to Spain following the construction of the great Aswan Dam An incredible sunset can be enjoyed from this popular park in La Latina district A rooftop terrace on which you can enjoy a wide range of cocktails as you take in the wonderful views Enjoy a new gastronomic experience in the heart of Madrid The lake is one of the symbols of the Retiro; visitors can hire boats or simply relax on the steps A stunning cultural centre hosting myriad activities and boasting some of the best views in Madrid Running along the banks of the River Manzanares this beautiful park is the perfect place to have a long laid-back lunch or spend the afternoon strolling The largest royal palace in Western Europe is a must-visit for all a monumental green space between Plaza de España Woodland in the north of Madrid and home to more than 70 bird species A selection of ten statues around the city that come out to meet visitors Meet the wonderful statues that inhabit El Retiro Park Find out more about this universal art in a city that breathes flamenco and is home to leading flamenco houses and shows by reputed artists of the genre Discover the city's most popular sights and attractions from one of Europe's largest royal palaces to the magnificent Prado Museum and the Real Madrid football stadium.  Enjoy stunning vistas of the sprawling city and its most famous landmarks Enjoy Madrid in a different way: get a tattoo visit a peculiar haberdashery store or escape from an enchanted house Check out our selection of original souvenirs to remember your visit to Madrid Madrid's excellent transport system allows you to get around the city quickly and safely by bus fairs… Madrid signs up for street art and we will show you how to enjoy it Different experiences and places for people looking for new trends and original offers medieval squares and stately homes are waiting for you in the traditional part of town where you can find a bargain at El Rastro or go out for tapas Discover 10 places off the beaten track that your trip to Madrid wouldn't be complete with visiting.  Look out for museums tucked away in old mansions and ancestral homes offering an intimate glimpse into history Enjoy the summer to the fullest by taking a dip in these little hidden oases in the city skyline.  Ideas for a great shopping experience in Madrid Red wine and beer may traditionally be most Spaniards' drinks of choice but cocktails are becoming an increasingly popular alternative A one-kilometre stretch that is home to three of the best museums in the world: the Prado the Thyssen-Bornemisza and the Reina Sofía.  There are many restaurants that close well into the early hours to satisfy the appetites of night owls