Roots Kitchen Makeover
Since he opened his restaurant Las Rejas in 1981, Manolo de la Osa has turned Las Pedroñeras (Cuenca) into a more than recommended stop on any gastronomic route through Spain. The self-made chef from the company and observation of the women of his life in the kitchen, He started from the stews of the family Bar Manolo to renew the cuisine of roots and maintain a Michelin star for more than 20 years.
Now that Las Rejas is just a gastronomic tavern, Manolo de la Osa, one of the most influential chefs and respected by old and new generations, he embarks on the Madrid adventure with Adunia, a multiple concept, which opened on November 17.
Are you looking for a table in Madrid's Salamanca district? adunia is the answer
“Madrid is always a gastronomic reference. It was not a dream, simply, the moment has been generated”, he says about his landing in the capital. In Adunia, which means "in abundance", de la Osa wants to create "a cozy house where the protagonist is always the client" , he tells us a few weeks after his grand opening.
“I just wanted and want to continue doing what I have always done: try to please and please those who visit my house”. In other words, he shares "essence and philosophy" with Las Rejas, because the only thing he has pursued "as a cook and bartender is customer satisfaction."
Sweet temptation in Adunia
That is the goal behind the various slots and cards in Adunia: to satisfy. Being close to the customer. of the tables. Reduce the distance with the kitchen. Thus, on the top floor is what he calls El Zaguán, with a more casual kitchen, designed for sharing, with dishes such as red partridge salad, atascaburra fritters, suckling pig, or ratatouille from La Mancha with cod crumbs. On the ground floor of Adunia is the gastronomic restaurant with an 'Infinite Table' with capacity for 20 people in five groups, and individual tables. The letter consists of two menus: Tradition with '6 passes' and Tasting, with '9 passes'.
In all, there will be traces of the roots of your original cuisine. “I cannot conceive of my cuisine without the products of La Mancha from my environment” he explains. “I am a chef of traditions. The purple garlic from Las Pedroñeras, which is a subtle and delicate ingredient, is present in almost all my preparations”.
Adunia, Manuel de la Osa's restaurant in Madrid
WHY GO?
Because it is the latest adventure of Manolo de la Osa and because it is the restaurant that should be talked about, a lot, in the coming months.
ADDITIONAL FEATURES
Just as ingredients have been brought from the La Mancha cuisine in which he was born and grew up, Manolo de la Osa He has brought with him tables, pots and benches from Las Pedroñeras to decorate the premises and its spaces differentiated. The chef has worked hand in hand with the architecture and interior design studios StudioD12 and Extudio to create a unique place, each one with a very representative element from La Mancha, such as the Curtain Furniture to separate the living room and the kitchen, reminiscent of the curtains placed at the entrance of houses.
IN DATA
Address: General Pardinas Street, 5628001, Madrid
Telephone: 91.401.35.80
Schedule: closed on sunday night and monday
Half price: between 80 and 120 euros per person. Tradition menu, 70 euros. Tasting menu, 95 euros.
Web: http://www.adunia.es/
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Manolo of the Bear