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When several people passionate about the sea come together, only things can come out, especially if they are gastronomic encounters. This is what happened last Tuesday at El Señor Martín. The restaurant, overlooking the Plaza de París, is owned by Javier Rodríguez Tur and has become a benchmark for fish in the capital, where diners have the opportunity to enjoy the most sublime product of artisanal inshore fishing.
As a great enthusiast of everything related to the sea, Javier has long been organizing ‘Hermanos de Mar’, an initiative in which he gives the stoves of his restaurant to other authentic marine institutions in the country, such as Sa Llagosta (Menorca), Los Marinos José (Cádiz) or Güeyumar (Asturias). And this week another great has joined the list: Pepe Solla. The renowned Galician chef transferred the culinary proposal of Casa Solla to the kitchen of El Señor Martín, to create a special and exclusive menu that was an ode to the best seafood and the union of two very interesting gastronomic proposals.
Pepe Solla was also accompanied by his right-hand man in terms of product, his supplier Roberto Rodríguez, whose company Artesans da Pesca is in charge of selecting the unique pieces of the moment, so that Solla can transform them into works of art for the palates. Pepe Solla worked side by side with the team at El Señor Martín, led by Guillermo Arteche, to offer a unique experience that will surely remain on the menu of the Madrid restaurant for a limited time.
This was the menu of Hermanos de Mar between Pepe Solla and El Señor Martín
Although it was not included in the initial proposal of the menu, Pepe Solla began the evening by tasting one of his exquisite and unique empanadas. He then moved on to the official appetizers, which were a comforting broth of crab and a spider crab au gratin.
After opening the menu, the main courses arrived, among which was a spider crab with pickled almond cream and one of the star dishes: squid and green marine mojo. It was almost unanimously the favorite choice of the diners, and is likely to be incorporated into the menu for a limited time.
The dry turbot, cooked to perfection and accompanied by a salad of halophytes, also deserved a special mention.
Also curious was the proposal that closed the meal. It was a black and white lamprey that was surprising for its appearance (sausage-like), but also for its flavor. The chef combined all the options in which this fish can be cooked in a single dish, to leave a tasty and soft bite. The dessert gave that citric and fresh touch to conclude with a good taste in the mouth.
In addition, all the food was paired with the good work of Beatriz Andino, head waitress and sommelier of El Señor Martín, who chose a varied proposal that included a Fino Tradición, a verdejo from Finca La Colina or a Perrot-Batteux & Filles champagne.
We will stay tuned to find out when an edition of ‘Hermanos de Mar’ will take place and see (and try) what El Señor Martín surprises us with.
El Señor Martín
General Castaños 13, 28004 Madrid
Casa Solla
Av. Sineiro, 7, 36005 Poio, Pontevedra