Mar Mía: a tribute to El Bulli in front of Madrid's Royal Theater

The tapas of Carlos Bosch, the seafood dishes of Rafa Zafra and the rice dishes of Luis Rodríguez, from Casa Elías (Xinorlet. Alicante). Who can offer more? This is the proposal that we find in the brand new Mar Mía, located in the also recently inaugurated Ocean Drive hotel, opposite the Teatro Real, in the neighborhood of Ópera, where the good culinary offer is conspicuous by its absence. There is no classic hall and, a few meters from the reception, we already find one of the restaurant spaces in which Levantine cuisine is the protagonist. In it, a bar stands out, displaying good products, and, behind it, the chefs who belong to the teams of the three chefs.

Where Plaza de Isabel II, 7, Madrid. Phone 965 144 444 Average price from 50 euros. marmia.es

As the ideologist of the innovative concept, Bosch tells us that he has chosen them as travel companions because "they control very well what I like, which is my sea and my land. Mar Mía reflects the Mediterranean where I was born. It is necessary to add talent". If Luis Rodríguez, he continues, is passionate about inland cuisine, subsistence and traditional Levantine dishes taken to the maximum expression, Rafa is passionate about the excellent jewels of the sea, while he brings the elegant tapas of Manero: "We are constantly coming up with new things so that the offer is wide. We want it to be a fun place, for things to happen".

Groundbreaking concept

So much so, that it is possible to go from breakfast time to dinner and after dinner, since music is also key. And during uninterrupted hours, Manero's tapas: Pinoso sausages, salad, squid sandwich, lobster roll with crab and lobster and salad. For his part, Rafa Zafra makes it clear that he does not bring a replica of Estimar, no way, although we do taste its essence and perceive his way of pampering and manipulating fish and seafood. They are the same, yes, as is the boat and the fisherman, who is Anna Gotanegra's father: "However, here we have more freedom to cook and the discourse will be baked little by little. The dressings and marinades are the same as well as the techniques, but we have taken the opportunity to make room for fried foods".

Fuente: larazon.es