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Happiness could be found at Hygge, the well-known brunch place that evolved into a reference gastrobar, which bases its concept on the Danish philosophy of finding well-being in small pleasures.
Hedonism is served in its cozy space located in Legazpi (Madrid), and is consumed from its cozy wooden tables where you can also escape by reading or playing board games. There, the ‘Hygge’ lifestyle feeds the whole proposal, like a vital mantra that one of its owners learned in Denmark, and transmitted to the rest of the team in order to be in spiritual synchrony.
Behind the project (@hygge.madrid) are three young entrepreneurs who decided to join forces to make their collective dream come true. The Argentinean chef Maximiliano Troilo, the Colombian Santiago Modera, with extensive experience in the dining room and in the kitchen, together with the Argentinean architect Xiomara Blanco, who is behind the decoration, graphic design and all the nature-inspired aesthetics that surround the restaurant. However, all of them are not limited to only one task, but interchange their roles in different ways, generating a core of constant dynamism.
The bar opened its doors in January of this year. Since then, they have been conveying their philosophy to all diners. We want people to feel comfortable and at the same time relaxed. We want them to disconnect a little from the routine and enjoy the experience we offer that goes beyond the food’, say the founders.
From brunch to drunch
Hygge‘s gastronomy is very much shaped by what we experience as travelers, as cooks and by who we are as diners. The bar is characterized by making different, homemade and varied food. As a summary, we explain to new customers that from an avocado benedictina to a bravas or a vegan ceviche can be found at the bar. Our strong point are the brunches but also the menu of portions for the technique and the care we put into everything.
All that cooking knowledge and experience is channeled into a brunch menu that can be customized with toasts such as their classic Benedictine with avocado or salmon, their granola and chia bowls or their delicious star pancakes with chocolate fondue. All accompanied by their organic coffees, stimulated by their international spirit, such as the so-called ‘Caribeño’, with coconut milk and lime; as well as smoothies such as oreo, red fruits or banana.
As for the drunch, which fuses snack and dinner, it also adapts to the taste of the customer, who can choose between beers, glasses of wine and a selection of cheeses as a starter. The tasting continues with options such as their ‘bravísimas’, their Adelaide potatoes Colombian style, their empanadas or their vegetable meatballs with tomato sauce.
With only a few months of life, Hygge has already spread its mantra to countless diners who worship its brunch and its culinary identity based on eclecticism, which they intend to continue exploring in order to elevate it through its technique and hedonistic philosophy. ‘Our public showed us that we are not a place to pass through but rather a place to stay, that’s why with each menu change we are more demanding with the dishes we offer. In the future we would love to have dates with tasting menus and have changing themes in order to offer the client a more complete experience’.
