Black activated carbon pizza
The spirit of Botanique is reborn in the most modern Malasaña in the form of superhealthy restaurant & pizzeria . The story started when nacho sanchez he got tired of those endless gray hours in front of the computer as an insurance agent; an existential crisis that led him to find himself almost out of the blue.
The room where magic happens!
He discovered the veganism , a philosophy that allowed him to meet other people with a different lifestyle, who enjoyed nature and meditated. And he got hooked . He decides at that moment that he wants to learn a little about nutrition, about vegetarian cooking, and he meets Consol Rodriguez, a raw vegan, who became his personal guru.
After Consol, he meets Ana Moreno when doing the Master and decides that it is time to open her first business: botanical , a small vegan tavern in the Antón Martin market . “It has been the most beautiful period of my life but also the hardest. Launching myself has given me the opportunity to discover great chefs such as Pedro Larumbe, Jesús Almagro or Mario Sandoval, to start doing R&D and research” Botanique closes on April 18, because it wants to have a more ambitious project. He moves to Malasaña, with people with a more open mind and a lot of enthusiasm, and just a week ago he opened his new vegan restaurant concept: Pizzi & Dixie.
Making a good margherita is more difficult than it seems
Pizzi & Dixie encompasses two concepts : Pizzi what does it mean pizzas, pastas and other Italianisms; and Dixie, in which we escape a bit from the Italian world with licenses as a ceviche, a baby burger, some peppers stuffed with quinoa , many dishes that come from Botanique without forgetting its wonderful pesto sauce or its vegan panacotta.
“I really wanted to change the concept and I wanted to bring the universal kitchen to veganism and healthy cooking. Here we maintain Botanique dishes, Botanique was born from the idea of making a rich vegan cuisine and this project was born with the same idea but in an improved place, perhaps with a younger audience, although an Italian nonna would really enjoy any of our dishes” Nacho comments between laughs.
Shiitake ceviche
Although the change since Botanique has been quite considerable, perhaps less seen things have been recovered, such as purple potato gnocchi with pumpkin sauce , one of the most striking dishes. The specialty is undoubtedly pizza, with four masses to choose from. Black activated carbon pizza It is surely what attracts the most attention. It became fashionable a few years ago in Italy and they have brought it back to Pizzi & Dixie.
In Italy it was born from the idea of making a pizza as light as possible, with good fermentation and balanced flavor. It's a really digestible pizza, that doesn't get heavy and that will surely destroy the Instagram servers. Artichoke, arugula, vegan cheese, imagination and a lot of color are the ingredients of success.
Black activated carbon pizza
Malasaña is hipster territory , so you can not miss a lounge area where you can have a cocktail. The basement floor houses a small chill space, with music and the most avant-garde cocktail bar. In fact, Nacho is fermenting kombuchas to serve his famous kombucha cocktail that we told you about a few days ago. The rest of the cocktail menu are more traditional creations , highlighting the Pizzi & Dixie that has cocoa conjugated with amaretto or an American cocktail infused with vermouth with ginger and anise. The idea is that you can change the scene within the same premises in a comfortable way and in a different space. Outstanding.
Italian nonna pasta
WHY GO
Because the experience is so much fun. because they can be found very healthy and less heavy alternatives and stop succumbing to the temptation of franchise pizzerias. because he has a daily menu which is different every day of the month. Because there are only 4 or 5 places in Spain where you can taste pizzas whose dough has been fermented with activated carbon and Pizzi & Dixie is one of them. Because whoever has not tried the sidereal Botanique's Panacotta, there is still time to enjoy it.
ADDITIONAL FEATURES
The basement floor has at the end a little beach , with fine sand and hammocks for those who want to disconnect barefoot listening to music. A novelty that they bring is the “ gin pesto ”, a cocktail with gin, ginger and basil that is a spectacle. There is no better way to enjoy the relax-time.
The beach of Madrid
IN DATA
Address: San Vicente Ferrer Street, 16
Telephone : 616 11 74 58
Schedule : From 1:30 p.m. to 4:30 p.m. and from 8:30 p.m. to 11:30 p.m. Weekends until 0:00 a.m. and lounge until 02:00 a.m. Tuesday and Sunday night closed
Medium Ticket: €18
chocolate coulant