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Beware that changes are coming within the Hotel 7 Islands of Madrid . And best of all, they are led by one of the cocktail geniuses (and hospitality) : Narcissus Bermejo.
(Almost) everyone in Madrid heard about Narciso when he opened the doors of macerate , a craft liquor cocktail bar located in the Malasaña neighborhood.
Without falling into the clutches of liquor brands that set limits as far as elaborations and prices are concerned , and betting on drinks made with base distillates that, made Macera an absolute phenomenon which confirmed, in a few months, the success of his formula.
His new work is included under the name of 7 Craft Bar but it will not fit only in the work of a typical cocktail bar. “We do not practice lobbying in Spain, so we changed the name to 7 Craft Bar instead of the Lobby Bar, which is what it used to be called. We are going to continue to have all the artisanal distillates and natural soft drinks with which I have worked so far, but we are going to go further with regard to the staff and the ecosystem,” says Bermejo.
Translation? The volume of the public with which he worked in Macera will now turn to more individualized attention, allowing each client can have his own bottle – created with the ingredients and spirit of his choice – on the bar shelves and at his disposal whenever he wants to consume it. They will also maneuver only with products no more than 100 kilometers from Madrid and breaking the mold when it comes to waiters, who say goodbye to aprons and dress up as 44 Store.
That in the bar, because also they will have a food menu delimited by international dishes but with local products. "We are going to review the concept of a great hotel through our gastronomy but with the parameters of a Madrid hotel. For example, our croque-monsier has rosemary, the Iberian ramen It is a stew soup in the form of ramen with mushrooms instead of noodles and our ropavieja is eaten with tortillas and is served in a molcajete". In addition, everything that is served in the restaurant will also be served in the rooms. the emblematic artisan liqueurs of Narciso, which will be adapted to a version for a mini bar and they will turn the 7 Islas into the first hotel in Madrid to produce its own distillates.
"We will turn the hotel into a gastronomic counterculture action that will demonstrate quality at a good price." This is how they will turn the fireplace area into a bloody mary bar in which each client and guest will be able to prepare and tune their drink to their choice, and will have ephemeral residences in charge of renowned chefs such as Xica House from Barcelona.
In addition, they will hold dinners in the most remote spaces of the hotel, starting with the lobby and following a route that will take diners through the interiors and bowels of the hotel, such as the laundry or the kitchen, ending in a secret space in which the Cook Xavier Guittard (DiverXO, Kabuki, Lera) will be in charge of giving a journey to a philosophy in which the "hunter and the gatherer" will be the starting point.
In Madrid, the public is still reluctant to enter a hotel and get carried away, explore and even realize that nothing is what it seems (in terms of clientele and prices), but everything points to the fact that Malasaña and the 7 Islas hotel have everything the intention of beginning to change that situation.
Chapo for them.
Address: Valverde, 14 See map
Telephone: 915 23 46 88
Schedule: From Monday to Sunday from 9 a.m. to 2 a.m. (from February 1)