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As we announced a few days ago, the first edition of the Tapas Summit Sustainability will take place in Madrid on June 28th, 2023, and it will be held at the Ovillo restaurant. We could not have chosen a better setting for the occasion. Chef Javier Muñoz-Calero’s restaurant, located in a former leather workshop, is a space that has been cared for in detail, full of vegetation and where recycled and reusable materials are used and a cuisine that makes the most of the space is put into practice and with a host of sustainable measures that seek to reduce environmental impact as much as possible. In addition, it is also a project with a marked social work. And if that were not enough, they serve the best tripe of 2022, winners of the Pedro Martino Tripe World Championship.
In just three weeks, Ovillo will bring together the most prominent and influential personalities of the current food industry and gastronomy, subject to a moment of sustainable boiling. This large open space with high ceilings has been chosen as the venue for this important event to discuss how to work together to achieve a reduction in the environmental impact of the food industry.
In Ovillo restaurant, Javier Muñoz-Calero pours the gastronomic knowledge that his travels, experiences and contacts with other cuisines have given him, to offer a well-traveled and honest cuisine. He does it based on a traditional recipe book with influences from all over the world. And all this in a short menu, but worked conscientiously, focusing on the intense flavors and the product, whose choice is marked by the season.
A traveled cuisine
There is room for everything on his menu, as Muñoz-Calero’s philosophy is to create his own style, regardless of fashions or trends. From game dishes to stews, tripe with montgetas (winning dish of the World Tripe Championship Pedro Martino in 2022), rice dishes with octopus or Galician seafood; but also pickles and homemade smoked or tartares meticulously cut.
They offer various tasting menus, such as the Ovillo Menu, with 6 courses and 3 appetizers, for 59 €, or the “Pull the Thread” Menu, consisting of 12 courses & 3 appetizers, for 115 €. But there is also room for the chef’s “today’s whims”, which are a selection of dishes chosen daily by him according to what the market offers and what they feel like cooking.
Sustainability to clean up our footprint
Sustainability to clean up our footprint
The Ovillo restaurant is also characterized by being in constant evolution and adapting to new initiatives. In terms of sustainability, it is also including more and more ecological initiatives to reduce the environmental impact, under the premise of not only leaving a footprint, but also cleaning our footprint.
For example, the facilities have a Spectank, a machine that heats water and through the use of a non-abrasive product, gets any material and utensil absolutely clean after hours submerged, even using ionized water, the use of which has reduced the use of chemicals by 95%. They have also designed a system to reuse rainwater and use it in bathrooms, to wash dishes, the Spectank or even to water our plants. Of course, in Javier Muñoz-Calero’s restaurant, the cuisine is based on recycling. The remains of vegetables, bones, skins, trimmings, etc. are saved to prepare a broth with fish, veal or other preparations.
Strong social work
In addition, the Ovillo restaurant has a marked social work thanks to the Cocina Conciencia initiative, a project of Fundación Raíces that aims to incorporate Spanish and foreign young people from 16 to 25 years of age into the labor market and into society, without adult references in Spain or in a situation of vulnerability. Javier Muñoz-Calero has been with the project since 2010 and part of the Ovillo team is made up of young people with whom he once worked there.
If you don’t want to miss the first edition of Tapas Summit Sustainability in Madrid, you can register below:
