Martin Berasategui doesn't stop, the Spanish virtuoso with a record number of stars and enviable entrepreneurial skills. His latest venture is a popular tavern where you can enjoy tapas at the counter for just thirty euros.
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Martin Berasategui holds the record for Michelin stars in Spain (a whopping 12); but among great chefs, he also boasts remarkable entrepreneurial skills, thanks to a range of different formats, all united by success. The latest addition, as reported by 20 Minutos, is Madrì Madre tavern, an informal place to snack on pinchos and gulp down drinks in the heart of Madrid, just a few steps from Plaza Mayor. From a conceptual standpoint, completely contrasting with his cozy three stars –"a tavern that takes me back to my origins," he confessed, "because I feel like an eternal apprentice." He added, "I'm excited to develop this project in Madrid, rooted in Basque traditions, inspired by the simple venues of the capital. I want everyone to enjoy the menu, ideal for sharing and very inclusive, in a spacious location near Plaza de España."
At number 8 Calle Ferraz, basically next to Gran Via, this "tavern" welcomes guests without a dress code or bulging wallets: the average price to "enjoy" is around thirty euros, compared to the several hundred at flagship restaurants. Mostly tapas on the classic counter, much like in Donostia, but with the seal of the great chef and top-notch ingredients. Starting with classics like Russian salad, potato omelet, Cantabrian anchovies, croquettes, and tartare.
Then on to the timeless cod in green sauce, prepared with large line-caught fish, washed three times according to the chef's technique with oil, garlic, and cider vinegar; alternatively, 12-hour-cooked veal cheeks with mashed potatoes and head cup, the unmissable classic tripe, and 2 months aged Galician beef with a choice of garnish. But there's also a Thai-style burger for those who like fusions; the vegetarian burger, the plant-based "meat" sandwich, or gazpacho with spherified oil for the vegetarian and vegan audience. At dessert, torrija, a kind of Spanish pain perdu, or the three-cheese cake.
This is not the first time the Spanish legend has embraced a popular format: for him, it's a return to his roots, to the convivial spirit of Bodegon Alejandro, where he began working alongside his parents at just 14. When it comes to the table, there's a moment for everything, but the roots remain firmly anchored in that Basque identity, which Berasategui has elevated like no other.
Official photos of the restaurant
