In Sagasta, a restaurant that has created its own verb, 'Fismulear'
If you're a bit confused, you won't notice, because it's as usual on the outside: a building with granite and brick facade at the height of Covarrubias , where the signs of the old poster are still noticeable, along with some letters in old typewriter typography, where it reads: fismuler .
Do not miss it
What is this? Then you look through the bars of the windows at street level and you already realize that something is cooking here . Something cool. So make reservations. And the normal thing is that you have to make several attempts to get a table, but if you are lucky, very lucky, they say yes. And you go on Friday. And you confirm that, again, your nose had not deceived you . And yes, Here they are cooking (and roasting and stewing) cool things.
Artichokes, boletus and cockles
Cosmopolitan, modern, with an industrial aesthetic where the chipping and the exposed materials are the stars, and a perfect, warm, intimate light; its atmosphere is almost New York and its clientele, urban, as one would say in New York, classy.
Taking advantage of gaps between two columns, attached to a wall or in a small booth **(ideal for dinner with friends) **, small, large, low, tall or long (without reservation and shared, very European), each table is different...
All the magic happens here
The festival begins with a house appetizer and a bowl of butter that makes you want to eat by the spoonful while you read the menu, a short, ecological and very strict seasonal menu . What you ate today may not be there tomorrow. But there will be something else, just as fresh, just as good, so you'll keep coming back again and again. Though it's romantic to rage , the best is go in a group , to order several portions (or half) and try the entire menu, a menu with traditional dishes that are prepared with modern techniques and presentations.
Clean sardine in cucumber and fig sauce
As starters, the country pate (leaves, country pate and boletus mousse) ; the sardine in salad with cucumber, brevas and red spring onion ; the sauteed chickpeas, veal and crayfish; the egg, truffle, boletus, chantarela and aguaturma; grilled squid with braised endives ; or the glazed veal gizzard with beetroot and bimi.
Grilled squid with braised endives
of main , the confit sea bass, its emulsion and pickled fennel; the ' barbarian duck ’, grilled corn cream and parsnip; the head of roast Iberian, kale and apricot; or the battered hake and grilled leeks. Another great one is steak tartare , well seasoned, fresh... excellently made.
Cajun Spiced Beef Steak Tartare
But we're not done. The sweet remains. Because here dessert has the importance it deserves. So much so that when the main ones run out, someone comes over to introduce himself and tells you that he is the one who makes the desserts. He sings them to you: torrija with milk ice cream, wild strawberries, cream and whipped cream . You don't know why to tell you. And you opt for the (incredible) three cheese cake (fresh, cured and blue), which is offered outside the menu until it is finished (they only do two a day). And you are right. And to celebrate it, you allow yourself to do it with one of the liquors that are macerated in the house.
three cheese cake
Meanwhile, a group has begun to sing songs from The Rodriguezes acoustically on a small stage. And you, you look at the rest of your group, and you score another round of points for your decision to come here.
WHY GO
Good food, good atmosphere and live music in one.
ADDITIONAL FEATURES
His head, Nino Redruello, It was behind other places, such as the Gabinoteca, La Ancha and Las Tortillas de Gabino. If you like these you will love Fismuler.
IN DATA
Where: Sagasta, 29.
Schedule: lunch from Monday to Saturday from 1:30 p.m. to 4:00 p.m. and dinner from Monday to Thursday from 8:30 p.m. to 11:30 p.m. Weekend dinners: Friday and Saturday from 8:30 p.m. to 12:30 a.m.
Average price: 35-40 euros.