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The La Fábrica Group now has two new gastronomic projects framed in a tribute to seasonal cuisine. The already well-known restaurant Torcuato is now reinventing itself through Boral in the historic ABC Serrano building with a proposal that dives into the depths of the sea to bring the best of Mediterranean produce to the surface.
The chefs Joaquín Serrano and Jorge Velasco, known for their projects Varra and Varro, have been in charge of offering a culinary twist to this emblematic restaurant that now takes inspiration from seasonal produce worked with refined French techniques. Its décor, designed by interior designer Pepe Leal, continues to reflect the eclecticism of late 19th century high society, with details that combine bourgeois splendour and exotic influences.
The menu
In the starters section we can already find delicacies from the sea such as a grilled oyster with Maitre d’Hôtel butter, lightly smoked on the grill, the crispy red prawn croquettes from Denia or the cured sea bream tartare with grilled green pods.
For the main courses, both meat and fish reflect the value of the product, with options such as roasted turbot with lime butter and capers, grilled wild sea bass with soft porrusalda, or grilled steak eye with chimichurri and chips.
The finishing touch comes with desserts that reinterpret the classics, such as homemade flan enriched with free-range egg yolks or baked apple puff pastry with baked apple sauce and yoghurt.
1923, the creative mixology of the ‘Pingu’
In 1923, the cocktail bar became the vibrant soul of Boral, a space where history, creativity and technique intertwine to offer a unique experience. Paying homage to the year of birth of Torcuato Luca de Tena, grandson of the founder of ABC and also a renowned journalist, this corner evokes the grandeur of a stately palace through its majestic design with stained glass ceilings and marble columns.
Guillermo ‘Pingu’ Serrano, one of the ‘Top 10 Bartenders in Spain 2023’ by World Class, has designed a sophisticated liquid menu, which includes creative cocktails such as the Crep Negroni, made with Bombay Premiere Cru, Campari, red vermouth and noisette butter, to refreshing and accessible alternatives such as the Piscolado, a mix of pisco, pineapple and coconut foam.
The experience continues on 1923 weekends with a gastronomic selection designed by the Boral restaurant. Among the options are prawn croquettes, cured sea bream tartar with grilled green pods and grilled Tudela cabbage with gribiche sauce, anchovy and Comté cheese. For those with a sweet tooth, desserts such as the homemade custard enriched with egg yolks or the hot chocolate foam with almond ice cream provide the perfect ending.
