Vegan bolognese with zoodles and dates.
The healthy cooking It is no longer a joke in Madrid, nor a passing trend. It is something that is taken seriously, without boring you with great sermons. Run run run it is the best proof of this change of mentality in the people and in the city.
Boiling it down a lot, Run Run Run is both a cafe and a restaurant. Open all day, serving breakfast all day as well as lunch and dinner and any appetizer or whim between meals: smoothies, a sandwich, a vegan cookie... But Run Run Run cannot be reduced, you have to give the whole photo, understand the reason for such a peculiar space and a menu of well-known products, very explanatory and varied.
"Run Run Run is not only a cafe, it will be a meeting point for all the neighbors who want to take care of themselves and respect the environment", explains Eduardo Basanta, CEO of Grupo La Musa, in the magazine that they give you when you visit the store.
Andrés Jaque is behind this colorful decoration.
They didn't choose the name either just to attract runners, they are runners and was born associated with his own running club: Run3 For Future. His situation in one of the areas with the busiest corridors in the city, Canal, also says it all.
“Actually, the idea [of setting up the club and the restaurant] comes at the same time, We are big fans of running and we wanted to create a place that would work almost like a social club for runners. where they can eat healthy, follow their diets and train with professionals”, explains Basanta to Traveler.es.
The letter, in fact, has been designed Taut Resys, executive chef at La Musa, together with the nutritional coach, Andrea Cañas. “It has helped us develop a charter in harmony with the Clean Eating philosophy”, Basanta says.
Namely? "How much protein, carbohydrate and fat do we need to get a balanced dish or how to reduce sugar, using it only from a natural source, such as nuts and fruits."
Beef tataki, mango, green apple.
For Repsys, obviously, it has meant more work, thinking more about the recipes, not depending so much on salt, choosing slower cooking times and, of course, organic, seasonal and local products that treat as little as possible.
Veal, for example, is brought from cows of the Friesian breed that graze in the mountains of Madrid, in the surroundings of Mirasierra. The free-range chicken, which is cooked slowly, is from Ávila. The vegetables, only seasonal, come from Navarra and Madrid.
“We believe that what differentiates us from other healthy stores is our commitment to sustainability”, Basanta continues. “All our suppliers are from organic farming, seasonal or local. We take great care of our product, all culinary preparations are homemade, from jam to kefir water that we make ourselves.”
"Designed to be seen."
And, in addition, you will see how they prepare many of those dishes and bases. The premises, divided into two floors and designed by the architect Andrés Jaque, with international prestige for its style and "ecosystem thinking", that is, also sustainable, has completely eliminated the barriers between chef, waiters and customers.
On the top floor, street level, there is no bar, everything that the waiters prepare is in sight of the diner. Below, which can be seen from part of the glazed floor (that's why, from below, it seems that the chairs float), the kitchen is continued with a communal high table where you are side by side with the chefs and the pantry is also visible. Although if you want more privacy and sit down with a coffee to work, you also have more isolated tables.
Up you Carbs!
“It is a kind of urban station that allows us to use the city in another way”, Check defines it. "What I like most about the place is that it is very complex." In La Musa they had already worked with the architect in Ojalá and they called him again because of his commitment to responsible and sustainable architecture that would give full meaning to the concept.
“He wanted to create a space that would give rise to discussion, that asks us if we do things correctly”, says Basanta. Not only are the barriers between clients and workers eliminated, but Andrés Jaque's study also has blurred the boundaries between outside and inside. He calls it a greenhouse, because the plants hang from glass walls. “It was very important that it didn't feel like a closed space,” he says. "It's like an ecosystem with many layers."
Raw chocolate cake with raspberry and cashew nuts.
WHY GO
Because eating healthy is no longer something that worries and pleases a few, and if, in addition, you can do it in a fun, unique and different environment, you want more. The free-range chicken, the Madrid beef sandwich or the hummus will convince you. Options vegans, flexitarians, only added sugars (and natural: honey, dates, whole cane) in some rich desserts such as the apple crumble.
ADDITIONAL FEATURES
Since it's not just a café and it's really designed for athletes, Run Run Run has a shower available for its customers. "I don't know of any place where after running you can order a coffee and drink it right after taking a shower," says Andrés Jaque in the Run Run Run magazine.
Like an "urban greenhouse", that's what Jaque calls it.
Address: Plaza de Juan de Zorrilla, 1 See map
Telephone: 91 166 90 94
Schedule: Monday to Friday from 9 to 00H. Saturdays and Sundays from 13 to 00H.
Half price: €15