a cosmopolitan city, a unique hotel, a restaurant, a kitchen, an innovative project…

few month ago there opened a new boutique hotel in madrid. located between the elegant neighbourhood of chamberí, the trendy area of tribunal and chueca district, the urso hotel set the goal, becoming one of the best luxurious hotels in the city. to be different from their competitors the hotel has implemented the first pop-up restaurant in the capital of spain.

the project

the pop-up restaurant called “the table by…” is the first restaurant of its kind in madrid, receiving some of the greatest gastronomic firms from all over spain. the idea is, hosting every month a different chef and giving him the opportunity to present his way of cooking during that time. the facilities and the kitchen are provided by the hotel and also the hotel prepares its own decoration according to the requirements of every chef. the chef and his crew have the possibility, in the urso hotel normally for around 3 weeks, to present himself and his concept of  a restaurant. a good platform especially for the young and talented chefs to present their own skills and passion for the cooking.

the first two months (november + december 2014) of this project were a complete success as hotel clients and local people were fascinated about the two first chefs and his crew, serving unique and different dishes combined with an exclusive service.

impressions of the first two “the table by…” in the urso hotel.

tasting galicia in madrid:

abastos 2.0 was stablished as brand and business in december 31st, 2009 with the opening of its first restaurant, inside the food market of santiago de compostela. abastos concept of ‘cociñamiúda’ (small portions bigger than tapas but smaller than raciones) is served by the hour in a mayfly bar. all sustained in an only sharing table full of dishes subject to the daily market, cuisine without fridges, 100% galician gastronomy, a selection of wines just from the five galician denominations of origin and social networks as a means of communication with the customer.

marcos cerqueiro as chef and iago pazos as ‘taberneiro’ (galician bartender) had the pleasure in november 2014 to be the first hosts of the new pop-up restaurant in madrid. the two gastronome took the visitor into the world of galician taste sense in food and drinks.

discovering cantabrias cuisine:

december 2014, in “the table by cenador de amós” jesús sánchez was cooking some of the most famous dishes of his career and presenting “tradition and emotion”. the visitors had the opportunity to try some of the best products from cantabria: anchovies, mackerel, local cheeses, wines and some artistic and delicious creations: mango tartar with red king prawns and seaweed emulsion, bite-size portion of crispy spanish omelette, caramelized “sobao” local cake, with ice cream and milk bubbles.

new year, new “the table by…” [7th – 30th January]

diving into the basque flavour

the team of restaurant etxanobe, under the leadership of fernando canales, has had the opportunity to do all kinds of show cookings along several countries.

starting the 7th of january, he and his team of chefs will have the pleasure to start the year 2015 of “the table by…” with their idea of spoiling the guests with a trip in different tastes. the guest will be introduced til the 30th january in the basque cuisine.

fernando canales and his restaurant in bilbao

since 1999 runs the etxanobe restaurant in bilbao, with 1 star michelin, 2 suns in the repsol guide and tripadvisor travellers’ choice 2014 award. the restaurant is located 40 meters above the ground on the top floor of the euskalduna palace, with access via a panoramic lift. the dining room, which is resolutely modern in feel with impressive views of the river, is supplemented by a private dining area and an attractive terrace. the cooking is an astute mix of tradition and innovation.

the gastronomy is based on mixing basque traditional cuisine and creative cuisine, always looking for deep and innovative flavor and surprising creations. in short, a cuisine that surprises and delights, recognized internationally and locally with 1 michelin star, 2 suns in the campsa guide and basque gastronomy awards as best chef and best maitre.

the table by is a project: plural, collective, and at the same time perfectly personalised; an initiative that turns the hotel’s restaurant and its kitchen into a changing stage, adapting to the chef’s personalities (the cooks, their region, the culinary peculiarities…) in order to offer a unique experience for the most discerning palates.