Cinema gastronomy (beyond Ponzano)
the kitchen of Luis Angel Perez , rescues the spirit of a filmmaker and cooks it over a slow fire. The result: a reflective and plastic kitchen which makes us see that there are still good creators to discover.
Luis Ángel comes from Íscar, a town in Valladolid to which he returned when his path in the audiovisual world decided to turn rocky. He had time to organize his ideas and awaken one of his great passions: the kitchen. He trained in hospitality and tanned leather in the kitchens of Zalacaín, DiverXo, Aponiente and Arriba (Silver) . One fine day, he decided to go for his kitchen, paying homage to Lars Von Trier, a cult director who premiered his bizarre version of Euripides' most fascinating tragedy the same year he was born (1988): Medea .
"Mexico, according to the Chinese in my neighborhood"
And he didn't have it easy. For Luis Ángel, (now that so much is said about stagiers) working in the kitchens of DiverXo was the real school. “These are difficult places. It's very hard to work at DiverXo but you have to have a very well-furnished head. In Diverxo my mind was opened. He came from Zalacaín and did not know that these things could be done with such freedom. I learned to do things differently, that everything is within our reach if we set our minds to it”, says the chef. And the result could not be more positive; in Medea you get to tell funny things through the dishes, something you don't find often. Creativity, plasticity and a small dose of madness so that the diner forgets the finger tendinitis that he must have for uploading so many photos of what he eats in Instagram , and start enjoying a full-fledged gastronomic experience.
Medea, the great hope of signature cuisine
Despite only being open a few months, Medea has already changed the concept several times. Luis Ángel recognizes that he is a cook who gets bored quickly and needs to change constantly, which is why he has just sent his long letter to the other world to start this week with two gastronomic proposals: a long menu of 11 dishes and another short of 8 . Two experiences in several steps. This makes the kitchen work at its best with a completely fresh product and one top quality raw material . His idea is that the eleven dishes on the menu are perfect. And they are.
Dishes like “ A love-hate story." they are capable of integrating flavors as disparate as strawberry, coconut and sardines. There is no shortage of appetizers as modern as a Negroni topped with a top of fried filo pastry, pumpkin puree with honey, anchovy in vinegar and flying fish roe or an exquisite dumpling stuffed with chicken stewed in its own juice decorated with threads of chili.
Product, treatment and presentation: perfection
New creations like tomato bread toast with green tomato sauce, beef tenderloin marinated in rosemary and spices with a sprout salad and a picual olive oil caviar , take you directly to the flavors of the countryside and the orchard, pleasures that do not have to be at odds with the avant-garde and sophistication. Some dishes flirt with the exoticism like mackerel curry wave tuna fish , with Japanese barbecue and wrinkled potatoes with mojo sauce . And it is that with each dish on the menu you come to a reflection, a kaleidoscopic illusion, a personal experience. Because that is what Medea's cuisine is about: stopping time and enjoying the dish in the most empirical and hedonistic way possible . Because to take photos and pose in photocalls, there are already other more suitable places.
What is clear is that you have to go to Medea and let yourself go. Because not everything is doing Ponzaning in Chamberí. Medea rises in Madrid as one of the great hopes of signature cuisine, renewing itself every week, risking for those who seek more a unique gastronomic experience, for lovers of slow food and thrilling palates. She was the Medea of Euripides known for her ability to cast a spell, a strong woman with an urgent need to make her voice heard, to let everyone know that her presence was there. And this is precisely what happens to the kitchen of Luis Ángel Pérez, who once cast a spell on us, raised his voice and everyone turned their heads to look. It is the soul of Medea.
To Medea you have to go and let yourself go
WHY GO
Because in the universe of signature cuisine, there are still small irreducible Gallic villages like Medea, which resist the gastronomic saturation suffered by Chamberí. His magic potion? A masterful mix of ingenuity, harmony and authenticity , kneaded with the greatest dedication that can exist. Because each occasion of eating at Medea is always different and each moment is exclusive.
ADDITIONAL FEATURES
Medea's renewal capacity makes the experience as dynamic as possible. Repeating in Medea can mean that a dish has been reinvented up to two or three times . The same happens with its wine list, for lovers of pairings who are not satisfied with repeating
IN DATA
Address: Calle Rios Rosas, 45
Telephone: 91 081 97 71
Schedule : From Tuesday to Thursday from 1:00 p.m. to 3:00 p.m. and from 9:00 p.m. to 10:00 p.m.; Friday and Saturday from 1:30 p.m. to 3:30 p.m. and from 9:00 p.m. to 10:00 p.m.; Sundays from 1:30 p.m. to 3:30 p.m.
Medium Ticket: Long menu €65 / Short menu €50
Medea, hypnotic and captivating