Nothing old route through Murcia
SALMENTUM
Buy and taste in the same space is a trend. And if we do it in a beautiful and colorful place, with wooden shelves that speak of authenticity, while our nose detects good mojama , success is assured. Your date with the world of salting (accompanied by local craft beers) is in the central cross square, in Murcia. Beneath this modern guise you will find one of the most legendary signatures of the Murcian salted meats (Salazones Diego, with origin in San Pedro del Pinatar), with almost 80 years of history. Roe, mojama, bonito, tuna and other products from the Mar Menor, fried almonds and a beer or a Murcian wine are the hit. If you want them to take away, they put them in a design-cone.
_Hernandez Amores Square, 4 (Murcia) _
One of the covers of Salmentum.
KOME ASIAN TAVERN _Avd. Freedom, block 6, local 3 (Murcia) _
You have to be warned: its bar only admits 14 diners (and you will see the four chefs - Samuel Ruiz, Tae, Arturo and Sebastian - cooking in sight) . They don't have a website or Facebook. And his schedule is a bit special: do not accept reservations , and they open at 1:30 p.m. for the lunch shift and at 9:00 p.m. for the dinner shift. Result? it fills up Is it worth the wait? Absolutely yes.
Kome (meaning raw rice in Japanese) is a asian tavern which has been a shock in Murcia's gastronomic offer: high-level Asian cuisine with great care and respect for the raw material, with the freshest product found daily on the market . The best? Forget the menu and be recommended. Let's see if there is luck and you catch Onse Tamago (cooked at 60 degrees during the time that the Japanese can take a relaxing bath in a lake), with broth agedashi (bonito with konbo seaweed) , grated daikon turnip , salmon roe, ginger and chives, or the shabu shabu , with dashi broth ( bonito broth with kombu seaweed) and a few pieces of oysters, hake shells and tuna belly , which you will cook yourself on fire in a pot.
Kome Asian Tavern, a discovery.
THE GARAGE FINGERFOOD BAR Avda. Maestro Puig Valera, nº107 (Santomera **) **
What began in that mythical year of 1992 as a cocktail bar in Santomera has become a myth of live music in the Region . Manuel Sánchez, his manager, traveled to Ibiza and discovered his love for cooking, to reopen last year a new garage , where good music and good cuisine learned on the island go hand in hand. let's call him revolutionized kitchen where good vibes and flavor are eaten with the fingers. They mix seasonal Murcian ingredients and vegetables with international styles, to feed us delicacies such as Male plantain basket with guacamole and shredded beef , Saté chicken skewers, marinated in light soy sauce with peanut sauce, Piadina vegetables, with beet mojo sauce or Poached egg on a ham and potato cage. If you get a place on the terrace, they will have to take a crane to move you.
Garage Fingerfood Bar, classic on the outside, modern on the inside.
65 DEGREES _San Patricio Street Nº10, 30004 (Murcia) _
We return to Murcia, just 30 meters from the cathedral square , where we meet 65 degrees (and no, it is not the thermometer in the sun in the middle of summer) . Here is grown a new concept of democratic haute cuisine. Low temperature sous vide cooking , specifically at 65 degrees. under the identifier fashion good , we will try healthy cooking, vacuum-packed and at low temperature, in the style of any fast food hamburger : with individual tray, careful packaging and at an affordable price. But of quality. Suggestion? The salmon supreme with dill sauce , wave strip of roast beef with mushroom sauce . If you want, also to take away.
65 degrees or the Murcian 'fast good'
LAMARIMORENA RESTAURANT Ctra. del Chorrico, 110. Molina de Segura
That nothing happens in Murcia? That's you haven't been to The New Tavern , either The marimorena , a fusion of the typical tapas bar with haute cuisine. Under an avant-garde aesthetic, a close character and a commitment to culture (you should not miss its Events calendar , with wine tastings, exhibitions and workshops), a hit on their menu is their Perretoxic mushroom nest with poached egg, fresh foie gras and truffle oil , their desserts Wimbledon gin and tonic sorbet and his Scotland Yard deconstructed whiskey cake.
The place is spacious and has a private terrace and its executive chef, Juana Ruiz, has experience in traditional Murcian cuisine that she likes to combine with modernity (matured during her stage at El Bulli). Any recommendation? Don't miss his **updating of the traditional Marriage (salted anchovies and anchovies in vinegar)** with a toast with salmorejo, beetroot balsamic and olive tapenade , renamed as honeymoon marriage.
Wimbledon gin and tonic sorbet.
THE GARRAMPON _Santa Quiteria Street, 12, (Murcia) _
Certain. Murcia is still a traditional place . But in the usual taverns and bars there are younger and modern attracted by the taste (and appearance) of the authentic. One of those sites is El Garrampón, a tavern in the heart of the tascas area (which during the day says nothing), but at night... Oh, at night. El Garrampón maintains the charm of the history of its centuries-old walls to offer us vermouth, barrel wines and a series of infallible tapas like the dry sausage, its spicy roasts, the grilled octopus of the weekend or "the most disputed michirones in the city That's a good start to the night.
Tapas Murcia style at El Garrampón.
HAND TO HAND _C/ Lt. Gral. Gutiérrez Mellado, 9, 30008, (Murcia) _
The Italian Francesco Ioffredo and the Argentinian Juliana Errazu united their passion for Murcia and for two very playful and handmade flavors typical of their lands: pizza and dumplings . Its premise, to make them with the best, fresh and quality products, at the lowest possible price. Thus, Mano a Mano was born, a nice and simple place that triumphs in the center of Murcia. It's fast food, fast good: eight kinds of dumplings and 25 fresh and delicious pizzas , with 100% natural ingredients, low cost prices and unconditional followers who do not miss their appointment every week. Beer? Murcian, of course.
The artisan pizzas of Mano a Mano.
THE TOWER OF FLOWERS _Santa Catalina Square (Murcia) _
In Murcia, the aperitif lasts all day. And whoever is in the mood tapas, cane and seafood (a classic of Murcian tapas) must go through the flower square, gastronomic epicenter of this well-loved custom. Made with a doughnut, Russian salad and an anchovy , the seafood of La Torre de las Flores is a must. We can also replace the anchovy with a anchovy in vinegar (sailor) or just the donut with salad (bike) . Or stay to try their rice . Inside or on the terrace. And without hurry, we have all day.
You can't leave without trying THIS.
ZAHER PASTRY BAR _Riquelme Street, 5, 30005 (Murcia) _
Ask in Murcia and anyone will tell you: where do they make the best meatloaf , that delicious typical product of the city? "In Zaher". A murcian temple , turned to place of worship, where they take great care of their traditional recipe and where each cake they serve is artisan . It is convenient that try NOW, since its owner, Francisco Hernández, retires in June . Anything to go with it? In addition to a craft beer local, some partías olives from Cieza. For dessert, one of their meringue horns . Happiness (and good memories) are assured.
Zaher's meat pies: a 'must'.
* We thank the agency BAR Taberna de ideas for its invaluable collaboration in this article.
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This is how you eat at Garaje Fingerfood Bar.