When we talk in gastronomy about tradition, we run the risk of getting confused. It seems that new trends are increasingly relegating traditional recipes to the comfort of the home. Luckily, there are places like La Ancha, which has been serving diners who enjoy this type of dish for over 100 years. Their success has meant that they have taken their good work to the next level, even in their other establishments.
And this is the case of Fismuler, one of the most popular restaurants in Madrid, which has become a classic in the capital in its own right. The restaurant was born out of chefs Nino Redruello and Patxi Zumárraga’s trip around Europe, where they discovered a new trend in Nordic cuisine. A trend that revolves around simplicity, the product above all else. In short, a place where letting yourself be carried away is, more than a recommendation, an obligation.
The menu is simple and brief. A list, typed in typewriter type, that requires no great artifice to present what we have come to celebrate: good food. Each dish is carefully prepared, but always using fresh, seasonal produce. Although it may seem simple, this is the most difficult thing of all: creating an enjoyable space with as few elements as possible.
We are big fans of short menus. By simple statistics, it is easier to do a few things well, with care, than to offer dozens of options that end up being half-finished. And this is where chef Nacho Redruello’s cuisine stands out among the best in town.