No, it is not uncomfortable, and yes, it has its advantages
ADUNIA
The new from Manchego Manolo de la Osa is giving a lot to talk about, for several reasons: because It is the first time that he brings the cuisine of Las Rejas, in Las Pedroñeras and awarded a Michelin Star, to Madrid, and he does so with his own restaurant. His version of the ajoarriero, the migas, the ratatouille, the morteruelo or the cold garlic soup are just some of the classics that we can finally taste around here -we already wanted to have it close by-. And second reason, because of the space. A single infinite table to share between 20 well-matched diners or strangers, depending on the circumstances. There is no physical separation, but there is light, because five lamps-spotlights that hang from the ceiling illuminate each space, as if wanting to maintain a little intimacy between them. The funny thing is that There is also no separation with the kitchen, since it is perfectly visible from the table, thus creating a common space that, despite the hustle and bustle, becomes welcoming. _(General Pardiñas Street, 56) _.
Can you imagine the interesting people you can meet here?
BAR /M
From the collection of premises we are talking about today, /M - reads Barra Eme- It is without a doubt the most groundbreaking, because in his living room he only has a long table in a zig zag shape (to be precise, he has another one, but it's tucked away in a corner and it's only for a small group of people). The groundbreaking thing is not that it is a table to share, but the fact that, In addition to being the diners' table, it is the chef's work table. That is where Omar Malpartida, in front of the clients, finishes off the dishes before they are tasted.
Authentic showcooking and quite a spectacle for the eyes and palate, because his creations, with a strong Peruvian accent, offer a much more artistic vision than the traditional one to which the Peruvian cuisine that we eat on this side of the Atlantic has accustomed us. ** Genuine street food in snacks such as ceviche thai, aguachile or mussels (mussels with tiger milk) **. In addition, in this bar you don't just eat, you also drink and very well: signature cocktails inspired by drinks with a lot of tradition: Pisco Sour, Chilcano, Margarita, Caipirinha or Gin Fizz are some of those chosen to finish off a feast here. L **or only drawback, to put some, is that they do not accept reservations and the capacity is very limited (30 diners) **. _(Freedom Street, 5) _.
The Madrid bar where everything happens
BUNS AND BONES
In his street philosophy, having a shared space between different diners goes a long way. It has already done so in its first location -in the Antón Martín market, converted, for some time now, into a trendy gastro-space- and it has done it again, but in an even more obvious way, in its new location in San Bernard.
A long cement bar presides over the main entrance of the premises. In this case it is narrow and high, but very comfortable , especially if you like to share food. That, here, is a classic, well his menu features Asian street food dishes to snack on and share , not only baos (Buns and Bones was the first place to open in the city specializing in this type of snack), but also marinated churrascazo, juicy BBQ ribs or even vegetable tempura. Proximity allows you to chat at ease and even do little feet comfortably, that is, that each one chooses. _(San Bernardo Street, 12) _.
This food is shared
FISMULER
It is the latest from Nino Redruello, one of the most enterprising chefs in the capital, the same one who signs La Gabinoteca, Tatel, La Ancha. In this new place it seems that he has wanted to get rid of everything that does not invite one to think that one goes to his restaurant to eat; I correct, to eat very well. Namely, very simple aesthetic, with a Nordic and industrial influence, but almost without decoration. On some of its walls there are only shelves with jars with macerations and the occasional kitchen utensil. little more, because o important thing, I insist, is to eat: beef carpaccio, confit sea bass, salads or a unique sea and mountain with chickpeas, veal and langoustine tails , to name some of his dishes. Of course, space plays a fundamental role, because the division of the premises into different areas gives it a certain air of secrecy. Several of these spaces feature different tables to share: one in an interior patio, another in the upper part of the premises and some more in front of the kitchens. The result? A place where it is nice to share. _(Sagasta Street, 29) _.
A place where it's nice to share
PEKO PEKO
It seems that shared tables go very well with the street food kitchen format, because here we have another good example. This is Peko Peko, another of the new restaurants that have just arrived in the Chueca neighborhood. In this case, the choice of the type of table has a lot to do with the place, of small dimensions, but also with the philosophy of cooking to share: baos, baoger -mini Japanese hamburger with steamed van-, dumpling and even ramen . Do not lose sight of the bollibao, its star dessert, a fried bao bread with a scoop of chocolate ice cream.
Returning to the table, in this case it is about a central table, elongated and with low stools to share between ten people maximum. Although it also has several singles and doubles on both sides of the premises for everyone to choose from. _(Colmenares Street, 13) _.
Ready to colonize the tables