Iván Plademunt's imaginary restaurant
Plademunt is a peculiar restaurant, since almost the 80% of its menu is currently gluten-free and lactose-free. At this time when intolerances are becoming more frequent, or simply due to social awareness, people stop consuming products with gluten or lactose, this becomes the ideal place to enjoy haute cuisine.
Iván Plademunt is a chef who entered for the first time 22 years ago in a kitchen, and since then, he hasn't left it. He has always liked to cook but as the years passed he became more in a passion And not just in a trade.
this chef dreamed of opening his own restaurant, although he first had to go through other jobs in various restaurants and hotels. The Master in Gastronomic Marketing in the Chair of Ferràn Adrià It was key in his formation as a professional. This helped him form a more mature idea of his project, and get it off the ground.
Thus was born ** Plademunt, the Imaginary Restaurant ** which was inaugurated on October 30, 2014, and since then has become a meeting point for gastronomic news in Alcala de Henares.
If something stands out in the Imaginary Restaurant, it is its artisan cuisine. They don't buy anything elaborate, from the bread to the last dessert they come from their hands. Its cuisine is Mediterranean but always innovative. In addition, they try to be constant participants in the cultural news of the city.
Plademunt's philosophy was to create a restaurant and cooking school environment both for children, adults or professionals, in the same place. The two spaces are well defined in the premises, which, as the chef himself explains, allows him to These two activities are carried out simultaneously. For this reason, it is not surprising that if one day you stop by to eat, you will find people learning about their cuisine.
WHY "IMAGINARY"
"It has been an idea born from the experience of many years, but it has always been imaginary, a dream that came true at the end of 2014," Iván Plademunt told Traveler.es. "Today our clients associate the Imaginary Restaurant with the fact that we always have new things, with our ability to innovate and surprise them."
Since the creation of the project in Plademunt they have made many efforts to adapt their cuisine and recipes to the problem of allergies and intolerances. They collaborate with suppliers that take care of this type of allergens to achieve results in food suitable for as many people as possible.
As Iván Plademunt himself comments to Traveler.es, little by little they have been adding more and more gluten-free, lactose-free, vegetarian recipes and that is why almost 80% of its menu is currently gluten-free and lactose-free.
Every year, in Plademunt, some ingredient is proposed that stands out among the offer of its menu. The first year of opening they proposed the Natural Shrimp from Valladolid, the second for the first time in the tables of Alcalá de Henares, offered Marine Plankton by Ángel Léon. This year they are presenting to society the Garum , a sauce prepared with fermented fish viscera, and as Iván Plademunt indicates, was very influential in the high society of Roman culture.
If something stands out in the 2018 letter, it is that it is very more natural, sustainable and healthy than that of previous years. Of course, they continue to boost its three pillars on the plates: croquettes, rice dishes and cod, with careful recipes and without many ingredients to make them more sincere and enhance the raw material. Its chef, Iván Plademunt, concludes that if he had to highlight any of his dishes, they would be the prawn croquettes, the Iberian pork risotto with dried fruit and the Plademunt cod, roasted in the oven with romesco sauce.
With all this, you can only stop by the restaurant and enjoy the flavors of its dishes. A gastronomic concept where innovation and tradition come together to offer the best of Mediterranean cuisine.