Rice with coconut milk and mango sorbet
That once is not enough to account for everything Amano Matute has to offer, it is clear to the diner as soon as he knows a proposal in which a selection of snacks designed to eat by hand and share, that habit that we like so much, gives way to a letter clearly divided into two: elaborations with animal products and quality vegetable dishes.
“Vegetarian cuisine in the neighborhood [Barrio de las Letras] lacks quality. Vegetables and vegetables have not been treated from a professional point of view, from a cook. It is rather a vegetarian person who sets up a restaurant. You can make very good, very tasty things, ”explains chef Javier Goya, creator together with Fran Ramírez of Amano Matute, to Traveler.es.
Croquettes of stew or spinach, cheese and dried tomato
“Since there is so much concept, I didn't want to do anything like it; I wanted it to have its own personality. It is a concept that is not new, but we have our own line: to present a dish of the same genre, with a vegetable and an animal option”, Goya points out.
Differentiating himself from Triciclo and Alabaster, openings that Ramírez and Goya, respectively, already have to their credit, also entered into doing something new and their own. “We have united the personality of the two and it is a union of forces”, Ramirez assures.
From that union came a concept that wants to “bring a point of more elaborate cuisine to the vegetable, that perhaps there is not so much in the day to day life in Madrid. Also, we love tapas and we are defenders of the lid made at the moment. We wanted to test the possibilities with those cap lines and two product options.”
Yes indeed, seasonal product , always keeping in mind the best time to serve it. “In Madrid we have few high-quality local products. It's not your potential. The potential of Madrid is that products arrive from all over Spain and I try to work with it. Let's be sensible: a kilometer from Plaza Matute there are no vegetables planted. If we don't have it here, we're going to look for it a little further afield”.
A different and delicious version of broken eggs with acorn-fed Iberian ham
From this search for the best, tasty proposals such as cooked croquettes or those with spinach, cheese and dried tomato (who do you love more? Mom or dad?) arise; corn toast, avocado, cured tuna and smoked chiles; a different and delicious version of scrambled eggs with acorn-fed Iberian ham; a tribute to Extebarri with a reinterpretation of the homemade Iberian chorizo sandwich on the grill to remember; the juicy coca pizza, with peppers, burrata, red pesto and courgette; either grilled young leeks from Tudela, marrow, scallops and cecina, where Goya achieves the balance of all the ingredients.
For dessert, rice with coconut milk and mango sorbet: not only because it is great, but also because it is beautiful to see. And you know, many times we eat through the eyes.
"Everything is done on the day, things are not stored and that gives it a lot of freshness" , points out Goya, who points out everything they are working on so that at Amano Matute “everything is good and that it becomes a benchmark in Madrid as a place where you can eat good, nice and cheap”. Because of the attention in the room and that feeling that things are going smoothly, it may not seem like it, but They've been open for just over three months.
Coca pizza, with peppers, burrata, red pesto and courgette
“We wanted people to be able try a lot of things at a very good price, that you do not have to get into a pairing for 70 euros. Try different things and do not complicate the account. Make things more sustainable for what lies ahead because Harder times are coming and, if we don't adapt, many places are going to have to close" Goya reflects.
In this sense, Ramírez pronounces: “You can move between 25 - 35 euros and have a very good bottle of wine and different dishes to try different preparations. With room service and a selection of wines that, with that value for money, make it something different”.
WHY GO
Because that feeling of two friends who got together to do something with love and trying to offer something new and make things a little easier for the diner is transmitted as soon as they cross the threshold. Because Javier Goya's menu is really that of a restaurant to unite them all and allow omnivores, vegans or vegetarians to enjoy an elaborate and quality feast together. Because you are going to take many flavors and textures with you, but we can comment on this once you have tried their version of scrambled eggs or their corn toast with avocado, cured bonito and smoked chilies. Because we can't think of any reason not to go.
ADDITIONAL FEATURES
At Amano Matute everything is thought of: from the selection of wines from a menu that changes every week up to a room service where they take care of the diner with care and attention, going through a decoration with a real artisan stitch, but, really.
“We wanted it to be very simple, yet natural, with brick that comes from Salamanca, from some artisans who are very old and perhaps the business will disappear; wood and locksmith that comes from Ávila…” explains Ramírez. Attention to detail and tranquility so that whoever enters his world feels at ease.
Attention to detail and peace of mind