Nebak dishes are not just food, but a show!
There are not a few things that drive anyone crazy who has set foot in the Basque Country , but maybe gastronomy is one of the most popular . Basque cuisine has the power to cause a crush on everyone who tries it. Nebak, as embodied in Cupid , has decided to bring this essence to Madrid, but the one that resides in traditional food , the one with which the first love arises.
But everything is not only left in Basque cuisine. How selfish it would be to deprive someone of trying such delicacies! Taking this premise as a flag, Nebak arrives in the capital with a bang and stands as the first 100% gluten-free restaurant in Madrid . The reduced offer for celiacs is over, in this letter, it is requested with absolute freedom, the complex will lie in the decision.
Nebak's magic begins at the door and ends at the table.
It goes without saying that those who are not influenced by gluten at mealtimes have nothing to worry about. Quality and taste are not affected , so much so, that you might not realize that you are dealing with gluten-free dishes. What does change is the process, in which long and slow cooking reigns , in an effort to bring together the five senses in a single bite.
GOOD HABITS
The concept, which first had its moment of glory at the Bilbao venue, It is the idea of chef Yoseba Egaña , with a long career behind him and architect of the entire gastronomic offer . It is nothing new that, like at home, you don't eat anywhere, and that is precisely the purpose of Nebak, to rescue traditional recipes, those of always.
And so, between starters, salads, meat, fish or desserts , there is also room for sections such as spoon starters , where you can find the stew of beans from Tolosa with its sacraments, the rice dishes, such as rice in broth with lobster from its own nursery , in a clay pot, or the one reserved for “nuestros txuletones”, where meat lovers will find paradise.
Eat the Basque Country in one bite
A separate mention deserves the section on traditional stews . The name itself is an open secret. A statement that Here you eat the Basque Country by mouthfuls And nothing ever tasted better. The star deserving of all the applause is, without a doubt, boneless beef tail, smoked and stuffed with fresh foie . Just the sound of the words makes anyone have fantasies.
Attention instagramers foodies, prepare mobiles for the arrival of this dish, because it is quite a show. in his presentation appears covered, as if the secret recipe of happiness awaits inside , and they are not wrong. Upon discovering it, as if it were a spell, a dense cloud of smoke gives way to magic: a tender and tasty meat, the product of six hours of cooking.
But before you get down to business with the main course, you can enjoy other delicacies, such as the timbale of roasted and candied red peppers, with tuna belly from the north, confit onion from Zalla and Cantabrian anchovies , the pan-fried fine clams from the Bay of Biscay and Txakoli from Bizkaia , or opt for the reinvented classics, such as the selection of Ham, fried egg or foie croquettes with boletus.
Fish, meat, stews... we return to the usual kitchen!
Perhaps the greatest challenge lies in desserts when it comes to freeing them from gluten , but Egaña has decided not to notice any difference. choose between the Goxua, a typical Basque confectionery tartlet, made with cream, sponge cake and caramelized pastry cream, or the Intxaursalsa (walnut cream) with milk foam and cinnamon , among many others.
We must not forget the small details, those that then remain in the memory. Example of this is the rustic bread, accompanied by extra virgin olive oil, or the selection of five salts that they propose, each dedicated to a different accompaniment. Among them you will find a citrusy yellow salt, perfect for fish, or a black salt that will make you hallucinate when, when trying it, you discover that tastes just like a boiled egg.
TO COME BACK
Arriving at the door of Nebak, which seems to hide in Zorrilla street, Alfredo Moslares receives you, head of the room and another of the masters of ceremonies . He will ensure that going to the restaurant is not based solely on sitting down to eat, but on turn it into a 360º experience . The reception is accompanied by a glass of cava and, during the meal, there is no lack of advice and explanation of the dishes.
The environment also follows the line of the main values, of that tradition and essence of Basque gastronomy . A place stripped of ornaments, in which simplicity reigns and that rescues that characteristic rustic atmosphere , through the dark greens. The space shares personality with that of Bilbao, both are the work of the Basque studio idea3.
In Nebak they have proposed to show Basque gastronomy to the whole world, without exceptions . A restaurant that removes impediments when it comes to doing what we like so much, such as eating, and to come to enjoy tradition and slow cooking . Given this, We only have one thing to say: eskerrik asko!
From the moment you enter until you leave, entering Nebak is an authentic experience.
Address: Calle de Zorrilla, 11, 28014 Madrid See map
Telephone: 910 40 61 42
Schedule: From Sunday to Thursday: from 1:00 p.m. to 6:00 p.m. and from 8:00 p.m. to 12:30 a.m. / Friday and Saturday: from 1:00 p.m. to 6:30 p.m. and from 8:00 p.m.
Half price: 50 euros per person