Always avocado toast.
professional chef training, Monta Rozenburga I worked in the best restaurant in latvia when she met Eric Trusiewicz. He was already a vegan and she soon followed suit and started experimenting in the kitchen. Soon after, she became chef of the only vegan restaurant in the country. And seeing that the diet was still little developed in her country, she began a blog in which she shared all the recipes she created with products 100% vegan and fresh.
"The name of the blog in Latvian was a play on words that would be something like 'Green Rabbit'," explains Eric in perfect Spanish. And that's where the name comes from. Bunny's Deli [Bunny Delicatessen].”
Through the blog, Monta began to develop her own cooking style, "inspired by chef Ottolenghi's books and London delicatessen." They saw that they could create plates of “very high level, creative and high quality” vegans. "It didn't have to be your typical bland salad," she says.
Cozy and craftsman.
And how do they end up in Madrid? Eric had lived in Spain years ago and they both came a lot on vacation. "We really liked Madrid," they say. But every time they came they couldn't find high quality vegan restaurants as there were in other capitals of the world. They decided to move and move the success of their blog to a physical location.
“First we started by going to the Motor Market with raw vegan products, prepared at 45 degrees”, says Eric. They sold sweets and snacks like kale chips, popular in New York or Los Angeles, "but they weren't seen here yet" and they were successful. “You even saw older people coming to buy the kale cones” he remembers.
Kale chips.
They have already withdrawn from the Motor Market to focus on Bunny's Deli, opened two months ago on the border between Chueca and the Barrio de las Salesas, that corner of Madrid full of designer shops and original restaurants.
There they found a small place that they completely renovated and decorated, taking care that each object or piece of furniture was independent creators and artisans, like the stools of a Cadiz craftsman or the shelves of a small Basque manufacturer.
Mount cooking.
On one side is the exhibitor and bar, on the other more bar to eat there and in the background the small fully visible kitchen in which Monta prepares a menu that changes daily or weekly.
Soups, salads, traditional stews and sweets, who are the undisputed star of the place, like the new york style cheesecake, lavender or thyme and cranberry scones. They keep the avocado toast always, not just for breakfast, and one day you can have quiche and another a polenta.
Corn cream.
“I am inspired by traditional recipes and I think how can I substitute certain ingredients so that it is vegan and not use any processed food”, explains this chef. "It's high-quality, delicious food that we eat, and it just so happens to be vegan."
Monta and Eric also practice a philosophy of “honesty and transparency” total. “What you see is what you eat”, they say.
Not only while you cook it, but also the products they use, everything from vegetables to cashews, are on display on those carefully chosen shelves. Some of these products, and there will be more and more, you can also take them home, such as the granola that they prepare themselves.
Homemade and vegan quiches.
WHY GO
To understand that vegan cuisine is neither boring, nor tasteless, nor expensive (on the contrary). because they have created a cozy and cosmopolitan space. Because every week they will surprise you with new recipes. Because you can eat there or take it home. And for its homemade infusions.
ADDITIONAL FEATURES
Some afternoons, when they close as a delicatessen, Monta organizes and gives Vegan cooking classes and workshops.
IN DATA
Address: San Gregorio Street, 17
Telephone: 689 967 588
Schedules: From Tuesday to Friday 11 a.m. to 5:30 p.m.; Saturdays from 11 to 19.30. Closed Sunday and Monday.
Half price: 12 euros
www.bunnysdeli.com