A few months ago it opened its doors to us and surprised us with its dazzling design and decoration proposal, now The Madrid EDITION of the hotel collection created by Ian Schrager in collaboration with Marriott International- reveals its newly opened restaurant led by Mexican chef Enrique Olvera: Jerome.
Located in the Plaza de las Descalzas and with an entrance through its baroque portico, this new and elegant corner of Madrid welcomes us with lots of colour, light and exuberant vegetation. But first of all, let's start with the introductions. The name is a tribute to the Spanish painter and engraver Jerome Antonio Gil , founder and director of the Academia de San Carlos in Mexico City.
The chef of the famous Pujol restaurant (in Mexico, considered one of the best in the world according to the World's 50 Best Restaurants list) wants to reflect the strong cultural ties between the two countries, which materialize in a menu that pays tribute to " incredible local regional product and converse with Mexican gastronomy”.
Shrimp gringas al pastor.
Just to give some examples, here the cochinita pibil , typical dish of the peninsula of Yucatan , is cooked with Iberian pork; Y The gringas (with wheat flour, hence the mention of the Americans, also called gringos), a type of shepherd's quesadilla with cheese that is sold at any taco stand in Mexico City, they are made with shrimp and young spanish cheese . "We want to understand the city and let the region itself join our proposal," adds Olvera.
Another dish with which the chef celebrates the bridges "between the local product and the complexity of certain Mexican preparations" is fish in size, also called bumpy fish.
“I really like the idea of this recipe, because normally in Mexico, a fish in style is a typical elaboration of the Mexican Pacific, with its thousands of variants, of course. It is a fish that is marinated in a marinade , a mixture of chili peppers and spices, and is cooked on the grill. Here, in Jerónimo, we are fortunate to have access to Atlantic fishing, which allows us to discover other forms of execution but, above all, to create that dialogue between the two cuisines”.
Enchilada.
Both this proposal and others on the menu are usually served with tacos and sauces on the side, to
that you put together your own taco or quesadilla and decide the touch of spiciness or acidity that you
you want to give Among the other appetizing dishes on the menu we find ceviches, aguachiles , the
guacamole with herbs , the sikil pack (almond hummus) or Olvera's iconic rompope meringue, a fried egg trompe l'oeil that is actually a meringue with Diplomático Rum, vanilla cream and peaches. All this with local products – as far as possible – and seasonal products as protagonists.
In fact, both the concern for the conservation of the environment and its biodiversity and the need to create links with producers who follow those same principles are reflected in the day-to-day life of the restaurants created by the group led by the Mexican chef.
"In Jerome, we are obsessed with sustainability , from the conception of the menu, in order to use the ingredients to the maximum to reduce waste, etc.”, concludes the chef.
Bacon.
A NEW ALTERNATIVE TO START OR END THE DAY
This new restaurant wants to "respond to the demand of the gourmet public that stays in The Madrid EDITION , but it also wants to be a place where the people of Madrid come back for breakfast and dinner or for a few drinks at the bar”, remarks Olvera. The breakfast menu includes preparations such as eggs rancheros, Chilaquiles Y green and red enchiladas , as well as the enmoladas with tortilla, mole, cream and cheese, one of the hits of the house; and if you are a sweet person, you can opt for the house bread basket, which includes the classic mexican shells.
While, regarding the liquid menu, we find mezcals, tequilas, mezcal and agave tastings –paired with house pickles and maguey worm salt– or signature cocktails, such as the Sangria Mother –with grenache, syrah, cherry liqueur, grapefruit liqueur and soda–, the Maguey Sour –with white tequila, alipús, cream of cassis and lemon–, or the pinata –with tequila, yellow Chartreuse, Campari, pineapple and tangerine–.
Special mention should be made of the original margaritas, such as the watermelon one, with Casa Dragones Premium tequila and natural watermelon infusion, the one with Lustau chamomile and Pierre Ferrand curaçao, the one with Cimarrón tequila and habanero or the one with Alipús Santa Ana mezcal. like the mezcals” They are designed to pair with a lunch or dinner ”, as the room staff will notify you. If you prefer to savor them for dessert, we recommend doing it from the long green marble bar.
Bread basket.
WHY YOU SHOULD GO
To get to know chef Enrique Olvera's cuisine first-hand, as well as his concept of
sustainable gastronomy , in continuous dialogue between Spain and Mexico. To start the day with a real mexican breakfast and end it with a long proposal of mezcal, tequila or margaritas from its imposing bar.
And when the outdoor terrace opens – whose opening date is yet to be defined –, to
enjoy dinner under the stars and overlooking the adjoining 16th century royal monastery.
IN DETAIL
- Address: Plaza de las Descalzas, 2 Madrid
- Telephone: 919545440
- Hours: breakfast: 7 a.m. to 11 a.m., lunch: 1 p.m. to 4:30 p.m., dinner: 7 p.m. to 12 p.m.
- Average ticket: from €65-70/pax