Segarra furniture, design by Arinni.
The Nordics, heirs of the Vikings, when they toast instead of "Cheers", "chin, chin" or the English "cheers", they say “skål”. It is pronounced like the English word "skull", and like this it means skull, skull. Why toast with such a morbid term? Because, after the battles, the Viking warriors beheaded the chief of the opposing side and celebrated the victory by drinking directly from the skull.
That spirit of celebration, a little pimp and scoundrel, is what it vindicates from its logo and its name. Skull St, the new “daring bareto” in Madrid, in the heart of Plaza del Rey, personal project by the Galician chef Carlos Núñez (Atlantik Corner, Teatriz) .
Galician recipe tempura croquettes.
Celebrate life with good food and good drinks, celebrate life with the symbol of death to remind us that we have to live it more intensely, that we have to dare more, enjoy more. A very Mexican philosophy, precisely, one of the countries in which Núñez has set his sights on reinventing his tapas menu with a Galician and Madrid soul.
"Life is made to wear out and not to be careful, and we want the client to come to share, to eat with their hands and to leave the complexes at home to enjoy the simplicity of the bareto of a lifetime”. This is how Carlos Núñez sums up the philosophy of Skull St., where like a good bar, the queen is the 14-meter bar, but also the high tables with stools with pedals, designed by Francisco Segarra (like the rest of the furniture), from where to go at any time of the day to order a beer, a vermouth or a signature cocktail, or eat a different kind of snack.
In the kitchen, in sight and open continuously, 17 different dishes and 3 desserts are prepared, in a letter presented and devised as the periodic table. A number of recipes that will not vary, although the "elements" in it will vary. It is a seasonal menu, seasonal, and it will play with the diner so that they never take anything like it.
all are classic tavern recipes, with a modern and traveling spin. From the salad with mojama powder to those cuttlefish and prawn croquettes, so Galician, but tempura, a little Asian. That is the secret: very Galician ingredients, such as scallops, but served in another way: in lasagna. Or like octopus but served on saam bread. Traditional Cañí tavern dishes, such as gizzards, but with today's accompaniments and flavors, such as mushrooms; or a squid sandwich with lime mayonnaise.
An urban bar, not neglected.
The rogue spirit has also moved to the decoration designed by the Arinni studio and the vintage furniture by Francisco Segarra. Núñez wanted an urban bar, but modern and they have opted for solutions that had not been seen, avoiding falling into the "careless and dirty". Thus, Jose Arinni opted for those container doors that act as a wall and do not clash with the history of the place visible in its wrought iron columns. Segarra also reuses old elements such as the rails of a wagon that serve as the base of the large table in the reserved for 12 people.
The menu will change, but it will always have 17 dishes + 3 desserts.
WHY GO
By Gamonedo cheesecake with passion fruit, an unexpected and amazing combination. The spicy boneless wings that you will eat like sunflower seeds. The steak tartare also spicy. And all the surprises that you can find every day in a menu that is always open, but at the same time closed, with 17 dishes. And above all, for the price: because a level of this cuisine to share will not cost you more than 25 euros per head. It is a kitchen thought for all pockets and palates.
ADDITIONAL FEATURES
The terrace that will open in the Plaza del Rey and will animate spring and summer in the area. And the formula that they will put as a menu of the day with three of the elements of their periodic table to choose from.
Address: Calle de Barquillo, 8 See map
Telephone: 911 734 346
Schedule: Sunday to Wednesday from 12:00 to 1:00. Thursday to Saturday from 12:00 to 2:00
Half price: €20/25