In Spain, Asia and Latin America have been more than ripped off with the merger . The United States floods us, in fact, it has choked our dictionary and restaurants with healthy dishes, Texan pulled pork, smoothies that beat milkshakes, finger food that makes us miss the snacks of a lifetime and street food that comes to be that street food that abounds in all corners of the planet.
falafel
Hummus, baba ganoush, falafel, tabouleh ... all these dishes are already well known in our country. In the end, our food scene has become an intersection of cultures in which these dishes resonate in menus and restaurant menus. It is even more feasible to say that there is no one who has not already dared to prepare them from time to time at home. But and why there had not been until 2020 a strong (and modern) presence of Israeli gastronomy ? Could it be that we were not prepared, could it be that there were still no young entrepreneurs who thought that in Spain there was a great need for a full-fledged hummus . No canned chickpeas, no bland lumps.
good news arrives Chamberi to shake up the culinary panorama from Buenos Aires with Fayer, who after BarGanzo –in the Chueca neighborhood–, has come to remedy the matter adding to the offer a good load of Argentine seasoning . "Madrid is, in our opinion, the most contemporary and innovative city in Europe: to undertake, do business and to eat", they comment Martín Loeb and Alejandro Pitashny, founders of Food Macro , an investment fund specialized in gastronomic concepts. " Madrid deserved to have a restaurant based on Israeli food. We like to promote the gastronomic quality that exists in Israel, which is also a place of high innovation for science, technology and creativity", they add. And to that we add the Argentine fires and the grill... That's Fayer: fire! ", they say excitedly.
Its menu is a breath of fresh air with lunches and dinners that begin with an appetizer of homemade jerusalem bagel to spread on a labneh with zaatar and extra virgin olive oil. Followed by mezzes As the classic or beet hummus –served at masabacha style : with the same ingredients on top and extra virgin olive oil–; kibbeh with pine nuts; crispy falafel with a very fresh tahini sauce; as well as a smoked lemon fish with labneh and pickles; sea bream tiradito Eilat-style; or the Kubenia carpaccio beef tenderloin with baharat, mint oil and crispy bulgur.
baba ganoush
Mariano Muñoz is the chef , a chef who has been exploring the roots of Jewish food in the diaspora, while Anson&Bonet were the strategic advisors to hit the nail on the head of what the Madrid public is looking for on the plate. as is the argentinian grill that can be seen from the Fayer room and that extols courts such as the entrails or rib eye , as well as fish of the day, lamb sweetbreads and koftas , or the signature dish of the house, the bone-in pastrami (a rack of steers macerated for ten days, cold-smoked for eight and roasted for one).
And for dessert? chocolate hummus with Turkish dried apricots, pistachios, another virgin olive oil and sea salt.
Although the letter is different, Fayer's gastronomic base in Madrid is the same as its flagship restaurant in Buenos Aires –which also offers sandwiches, chicken and a pantry with coffee, artisanal bakery, ice cream and preserves–, while the only thing that changes is the aesthetics. " Alejandra Pombo, our wonderful architect , was able to perfectly capture what we wanted. We create spaces according to the context, which is Orfila Street and which defines our visual identity", they explain about the space divided into two floors: with a bar and a huge window facing the street on the first floor. Upstairs, a room is hidden in which sobriety predominates, without any decoration other than materials such as Travertine or Jerusalem stone , chairs inspired by Pierre Jeanneret and a large oval wooden central bench.
Formal and informal. Structured and creative. Serious and fun. This is Fayer. And 2020 promises to be his big year.
Address: Calle de Orfila, 7, 28010 Madrid See map
Telephone: +34910053290
Schedule: From Monday to Saturday from 1:30 p.m. at 01:30 a.m. Sundays closed.