Marcos Granda disembarks in Madrid
After more than ten years in Marbella, Mark Granda , owner and sommelier of ** Skina ** (one Michelin star), has decided to bring his new proposal to Madrid, which has two fundamental links with his older brother: product kitchen and a large wine cellar.
Clos landed in the capital last December and, despite the fact that closed on weekends It is difficult to reserve a table daily. Why will it be? We tell you.
Going through its doors we find ourselves before a bright place with large windows, tables generously separated from each other and a cellar in view of the diners.
Pear and hedgehog toast
A room in neutral tones in which a young and friendly staff invites you to relax and enjoy any of the Two tasting menus that they have on the menu: the first offers the option of choosing a starter, a second and a dessert; while the second has a total of twelve passes.
The latter starts with some cod tripe and crispy crust like bread, a very honeyed start followed by a fine pear and sea urchin toast , game of textures with sweetness as the protagonist, perfectly balanced with the marine notes of the sea urchin.
If there could be a dish to remember Clos for this season, it would be, without a doubt, egg yolk and tripe Madrid style: smoothness and intensity of flavor in equal parts in a very aesthetic format. This recipe is inspired by the famous Eneko Atxa truffled egg . Some of the members of the young kitchen team have worked with Eneko in London, Etxebarri or Azurmendi, great temples of cuisine in the Basque Country.
The menu continues with a suckling pig with crispy skin and juicy meat accompanied by a good red bean stew from Tudela, concession to a classic cuisine much appreciated in these rainy days.
Cod tripe and crispy crust
We continue with the winter garden where cauliflower cream, peas and mushrooms They represent a respite from the forcefulness of other countries.
pigeon rice, As a prelude to fish and meat, it sets the bar remarkably high: intense background with correct cooking points for both the grain and the poultry.
hake and deer They are a perfect example of importance that Clos gives to the product, good quality matched with a good treatment of it.
The sweet chapter stands out for the lemon lime dessert with citrus points that cleanse the palate and is a suitable end point to such a gastronomic parade.
To accompany the menu we can choose any reference from the winery since Marcos has brought to Madrid a good selection of sherry, champagne, national and French whites and reds.
Clos is here to stay because it meets all the conditions for it to be so: good room service, good product treatment, great winery and make us feel at home. And that, in Madrid, is a luxury.
Lemon Lime Dessert
Address: Calle Raimundo Fernández Villaverde, 28 See map
Telephone: 91.064.88.05
Schedule: From Monday to Friday from 1:00 p.m. to 4:00 p.m. and from 8:30 p.m. to 11:00 p.m.
Additional schedule information: Weekends, closed.