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Monoproduct restaurants: All a la carte

Addresses with an ultra-specialized gastronomic commitment, which offer an immersion in a specific raw material: birds, croquettes, meatloaf, butifarra...

In recent times, gastronomic news has been marked by a trend that is repeated strongly: superspecialization .The restaurants of new crib are increasingly committed to a single product that, rather than starring in its menu, becomes its reason for being .One of the extremes of this boom is found in Paris, where there is a restaurant dedicated exclusively to the apple , Pomze.

The main Attractive is that a immersion experience is offered in an ultra-specific universe, in addition to a carefully informal environment and contained prices.We collect some of these recently opened addresses to choose the raw material to feast on.

The f lamante and madrileno Aire already adds full daily.Centered in the poultry , all the dishes have something related to them.According to Carlos Maribona, which was a few days ago the establishment,« is about looking for good raw material in sustainable farms , where the feeding of the animals is natural.In that sustainable line is also the wine list, all of them biodynamic».Our critic also a few weeks ago from La Tasqueria (tasca and casqueria), the project of the television chef Javi Estevez . Casqueria Julio Reoyo has been one of his Teachers, Estevez joins her wisdom to her own imagination in dishes such as brains and hedgehog tortillas or tacos with pickled sausage.In the traditional chapter, there is no shortage of tripe, trotters, veal and lamb gizzards or chickpeas..

In this menu madrileno ult We cannot ignore the Gastrocoqueteria , where Chema Soler also boasts a marvelous creativity around croquettes (although there are also classics, such as cod and ham): cheese and tomato jam and black olives liquids; the tex-mex of chicken, guacamole and jalapenos, battered in cornmeal...The route can be completed with Bolero Meatballs , specialized in meatballs of all kinds , and with the original Ham and Champagne Sandwich .

The City of Barcelona has also joined this trend.Recently, we attended the opening of the Barcelona delegation of Cheese Bar , which has just been added Cheese Tavern , in Seville.In the Mercado la Lonja del Barranco is the youngest bet of the firm Poncelet (which has also opened in Madrid's Mercado de San Ildefonso), which celebrates its first decade of existence.

Back to Barcelona, ​​two clear references regarding these thematic restaurants : L' Eggs , whose fetish ingredient, the organic egg , is served in croquettes, fried, scrambled, in tortilla, pasta...And P ork... boig per tu , that chef Oriol Rovira (for Grupo Sagardi) has devoted to pork , with sausages, spoon stews, baked goods, grilled...In this city it is worth mentioning, finally, the particular « boom» that lives the butifarra within the mono-product premises, the recent Butikfarra and Butifarring are good examples of this.

Addresses

Pomze. 109 Boulevard Haussmann.+ 33 1 42 65 65 83.Paris.

Air. Orfila, 7.91 170 42 28.Madrid

La Tasqueria. Duke of Sesto, 48.91 451 10 00.Madrid

La Gastrocroqueteria. Barco, 7.91 364 22 63.Madrid

Bolero Meatballs. Shells, 4.91 110 60 41.Madrid.

Ham and Champagne Sandwich. Fernando VI, 21.Madrid

Cheese Bar. Avenida de Sarria, 50.93 249 22 00.Barcelona

Cheese Tavern. Mercado Lonja del Barranco (Arjona s/n.Sevilla).Market of San Ildefonso (Fuencarral, 57.Madrid)

L' Eggs. Paseo de Gracia, 116.932 38 48 46.Barcelona

Pork...boig per tu. Consolat del Mar, 15.93 295 66 36.Barcelona.

Butifarring. Call, 26.93 412 03 14.Barcelona

Butikfarra. Paris, 209.93 676 36 98.Barcelona

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