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The new project of chef Nacho Manzano has opened its doors in Oviedo, a city that is on its way to becoming one of the gastronomic capitals of the country. The NM restaurant is located next to another of Manzano’s projects, Nastura. The spectacular interior design of NM is the work of Hazard Studio, led by the designer Alfredo Rodríguez, a studio that also signs Nastura. We tell you all the details below.
Unlike Nastura, which opened months ago and is a venue of almost 2,000 m2 for the general public, NM is a clandestine space with a capacity for a maximum of 20 diners. Its main intention is to create a neutral and organic environment where Nacho Manzano’s gastronomic proposal takes centre stage. As the designer Alfredo Rodríguez comments, “the aim was to create a private space, far from the hubbub, where people could introspect away from external noise and where the prominence of the cuisine would be amplified”.
A seasonal gastro proposal
Lighting is another key point to complete the dining experience, as it helps the diner to immerse themselves in this culinary journey. As for Manzano’s proposal, NM has four annual menus, where the LED lighting adapts to the type of menu being served. For example, on the game meat menu, the surroundings are softly diffused in red, while the vegetable menu offers a soft green light. They are currently serving the Spring Menu, with a short option (€90 without food pairing) and a long option (€149 without food pairing).
Among the delicacies included, there are pods, Hake and Mushroom juice; cream of Callpares, Potatoes, Cabbage and Rock Fish; or Sea T-bone steak (red meat from Navarre, Vare, Cabbage and Anchovy). And for dessert: Milk and Grass (celeriac, kefir and lime).
No colour’, the main premise of its spectacular interior design.
This is achieved thanks to an interior design in neutral tones, with volumes and textures that give it personality. This premise of ‘no colour’ is reflected in practically all the surfaces: from the tables, the bar or the chairs, to the mottled carpet. The NM space is quite modular and versatile, consisting of four months that can be combined or moved according to the group of diners on each visit. In addition, there is also a bar, for a maximum of 5 diners, located very close to the open kitchen.
The interior design is completed with walls and ceilings in the shape of petals or scales which, in their decorative purpose, evoke organic and living shapes – like layers of food. These elements also fulfil two functions: those that are upholstered act as acoustic insulators and those that are mirrors act as energisers, like a channel to see what is happening in other parts of the space. All this gives rise to “a poetic environment”, as Rodríguez himself describes it.
