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After the success he has achieved in these almost two years at the Radisson Collection Hotel, Magdalena Plaza in Seville, chef Eneko Atxa starts a new project, this time in Madrid, specifically at the Radisson Red hotel, located in Atocha street. Following the essence of the rest of the chef’s gastronomic concepts, Eneko Atxa’s passion and sensitivity, as well as his cultural roots, the link with the environment and its products, and the traditional Basque culinary recipe book, are seen as a fundamental part in each of his creations. As a result, this new adventure in the capital is pure flavor, an intense and identity-based cuisine.
Tradition and actuality by Eneko
Eneko Atxa’s gastronomic proposal is informal and modern, but at the same time based on traditional Basque recipes. Here the grill is a key element, with meats, fish and vegetables cooked on it. But as a surprise, even one of the desserts is finished in the embers: it is the torrija versioned by Atxa, it is finished in the embers.
Other outstanding dishes are the Talo de tomate -crispy traditional corn thale, seasoned tomatoes and tomato and basil emulsion-; the Curd of foie gras and citronella; marinated scallop and marine granita; homemade egg yolk on wheat stew; tempura hake and grilled bell pepper juice; smoked prey with mashed potatoes. As a nod to Basque tradition, the chef includes his version of Goxua with caramel ice cream.
Some of these dishes are also included in a tasting menu that Basque by Eneko Atxa will offer in seven steps and whose price is 46 €, drinks not included. Another novelty is that there is also a vegetarian menu, we can’t wait to try it all!