Calle Villalar: to eat, dress and comb your hair to the last
Il Tavolo Verde, the Isaac Salido space and the Flynn fashion store are the novelties, but in Villalar there was already an interesting gastronomic offer that remains strong. We review the essentials of a small street, but thuggish.
A corner of Il Tavolo Verde
** IL TAVOLO VERDE , FOOD AND OLD FURNITURE **
Martina and Leo, the owners of Il Taveolo Verde, like travel, organic food, antique furniture and crockery , mercury mirrors or silver cutlery from a hundred years ago. Il tavolo verde fully responds to their concerns, and reminds us of the Rose Bakery in London and Paris: a haven of peace where you know that they will take care of your stomach with care . Here you can eat dishes that they cook themselves with products from various gardens in Guadalajara. Simple and sublime tarts and tarts, couscous, quiche, salads, soups, creams, and sourdough bread by the master baker Javier Marca. Every year Leo and Martina travel – in a van, accompanied by their children – through towns in Italy and France to look for furniture and objects that they later restore themselves. They are mostly pieces from the 19th and early 20th centuries, upholstered with cotton or sackcloth. In Il tavolo, in addition, children are welcome. They have a small library and there are wooden toys.
Il Tavolo Verde, food and antique furniture
FLYNN: CLASSIC FASHION AND HOMEWEAR
Fernando de Cárcer has been designing and producing men's clothing for years that bears his name. Barely a month ago he found an ideal place to settle: Calle Villalar 3. Flynn –after Errol Flynn- is the name chosen for the store, in memory of Errol, of the elegance and joie de vivre of the legendary actor . In this new adventure he is accompanied by Pilar, who has designed fashion for women and children, and accessories for the home. At Flynn you can find timeless fashion, with a men's line of Anglo-Saxon inspiration: perfection in the cut and an almost infinite range of colors and fabrics.
ISAAC SALIDO HAIRDRESSER AND RESTAURANT
It is a Menorcan corner in Madrid where its owner, Isaac Salido -from Ciudadela-, displays the serene elegance of the island. Upon entering, a soft modulation of light and a scent of jasmine essences make you feel relaxed. In interior design, with a post-industrial aesthetic , his partner, the designer Kike Keller, has intervened with old pieces from Spanish barbershops from the beginning of the century. The bareness of the space -exposed brick and polished cement-, the industrial lamps, the rustic furniture and the chairs from old barbershops from the beginning of the century combine with a warm light. And after taking care of beauty, for the stomach Isaac proposes Menorcan home cooking. Formatjada of meat, tuna ravioli, Savia Teresa salad…
Isaac Salido: cutting your hair with class
The veteran street restaurants have differentiated their proposals very well : a very defined type of client attends each space, although they all have quality and good prices in common. As a curious note we can say that in the interior of the three the color white dominates.
**At number 1, Anel Tapas **
Here the protagonists are homemade dishes that Ana Coveñas, the owner, offers in this restaurant with a wonderful terrace from which you can see the Puerta de Alcalá. Her years of experience in the Pozuelo restaurant of the same name can be seen in a menu that does not lack the favorite dishes of her clients: Russian salad, cooked croquettes, chicken tears or tuna tartare from Barbate.
Anel Tapas: a homemade food place
**In issue 4, MEATing **.
Vicente Lorente, owner and soul of the restaurant, has opted for a restaurant that does not intervene too much in the raw material to highlight the essential flavors of each dish. As his name indicates, meat is his reason for being, and the Galician cow, the absolute protagonist . It is accompanied by seasonal products that they receive directly from various markets in the Basque Country, Navarra or Cantabria.
MEATing: meat as the absolute protagonist
At number 7, Dassa Bassa
In an old coal cellar from the 19th century, the chef Darío Barrio displays his interest in market cuisine . Each season he adapts to existing products at the time and makes a menu based on hake, suckling pig, scorpion fish pudding or Andalusian marinated dogfish , among other delicious dishes with its characteristic contemporary touch. Martina and Leo, Isaac, Fernando and Pilar, Darío Barrio, Vicente Lorente and Ana Coveñas… Between all of them, they have conquered this small street with their best weapons: product, careful attention, reasonable prices and the continuous search for novelties.
Dassa Bassa, Darío Barrio's space on Villalar Street