Paloma will teach you the secrets behind making a perfect tortilla española, including how to perfectly caramelise the onions, add seasoning and keep the eggs a tiny bit gooey.Īs you enjoy eating the tortilla, Paloma (a true Valencian) will tell you about the history of paella, which comes from her home region. Making authentic Spanish tortilla with Paloma in Chueca via Airbnb Experience Next, you’ll make the first course – tortilla (spanish omelette). When the class begins, it’s time to prepare an authentic sangria to sip on during the cooking class. Once you arrive on Paloma’s street, you’ll see her waiting outside with a big smile and open arms, ready to welcome you into her space. Cooking classes in Paloma’s charming Chueca studio via Airbnb Experienceįirst, it’s time to head to Paloma’s charming studio in the Chueca neighbourhood. The best cooking class in Madrid is the Traditional Paella Cooking Class with Paloma. Many restaurants in Madrid do great paella, but if you want a really special experience, you need to make it yourself. Eat at One of Madrid’s Michelin Star Restaurants.Buy Biscuits From Nuns Through a Secret Hatch.Authentic Street Food at Antón Martín Market.The one that helps you travel through your memories and brings the most joy.The best food experiences in Madrid 2022: What dish would you most like to be remembered by?
It’s about a complete experience that is lived and understood through a series of different ‘chapters’ that make up the tasting menu for each new season.Īt Mas de Torrent, on the other hand, one of my father, Josep Maria’s recipes, for potato ravioli stuffed with butifarra de Perol with Ganxet beans, is a perfect reflection of the flavours and feelings that define traditional Catalan cuisine. Ramón Freixa Madrid doesn’t have any one plate that distinguishes it. It’s the kind of place where you’ll find the food you want to eat every day.įinally, Mas de Torrent, has been about a return to origins, a celebration of heritage Catalan Cuisine with roots and flavours that are directly recognizable from the immediate environment and which is a part of my culinary DNA.ĭoes each hotel have a signature dish that reflects the areas where they are located? Using the same analogy of fashion, Ático follows the prêt-à-porter concept – the more casual kitchen of Ramón Freixa, which is much easier and accessible for the consumer, without compromising on taste or quality. What focus have you given the restaurants that you oversee for Único Hotels?Īvant-garde fine-dining is the best way to describe what we do at Ramón Freixa Madrid – think of it as haute couture in the field of fashion – which encapsulates my creative vision. What you won’t find are products that are not sustainable or organic, without provenance or known traceability. Happiness, seasonality and quality is present in every one of my plates. What ingredients will we always find in your cooking. At the heart of this is the feeling that I put onto each plate, translated principally through the products but enhanced in the cerebral process that allows me to use advanced techniques to get the results I want for each dish we create. There are three essential elements that define my cooking: product, feeling and technique. What are the three most important things in your kitchen? Único Hotels have shown huge commitment to this being an essential part of their guest experience, as a way of showing them the essence of whichever city they are visiting. When you enter my restaurant, you should feel you’re about to embark on a gastronomic journey into happiness. My whole philosophy of cooking, like art or life, is rooted in creating something that inspires joy.
What does gastronomy mean to you? And how important is it for Único Hotels? Since then I’ve felt like part of the family and our relationship has grown and evolved day-by-day in a harmonious union of values and objectives. We started out with an easy-going menu that developed into what we now define as a ‘prêt-à-porter’ concept for the kitchen. Our story together begins 15 years ago, when I was living in Barcelona and I’d just started working as a consultant with Ávalon, the restaurant at the Grand Hotel Central. Ramon, how and when did your relationship with Único Hotels begin and what does it mean to you?