Spain

Cava Siglos

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It was 8.30pm. The hinterland when it is too late to drink horchata and too early to get lost in booze and tapas. Cava Siglos just looked too tempting, with its elegant glow radiating out, into Calle de Caballeros. My eyes adjusted to the twinkling delights in front of me as I watched the bar man muttering to himself, uncorking a fancy looking bottle of rioja The first row of spirits was a guided world tour of the history of gin. And above that towered a walled labyrinth of sherry, whisky, everything – all prize fighters of distilled majesty.

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Estado Puro Madrid

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I’m looking at a glass, filled with a rich, creamy foam. It looks and feels to the touch like an expensive coffee. Only I know it is filled with eggs. And caramelised onions. And liquidised potato. If ever there was such a thing as a post-modern tortilla español, this is definitely it. I plunge in and to my relief – and despite still definitely looking like a coffee – it tastes like the best omelette I’ve ever had.
Estado Puro is full of little surprises like that. This is Madrid tapas culture Kubrick style, a culinary Odyssey which keeps all the tradition and rich historic flavour of old Spain and playfully tips it on its head. It should be said that if there was ever a Spanish-themed space station, it would probably look like this.

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Zinque Abbott Kinney

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A fairly delectable selection of wines, small plates, fresh ingredients, and this rural rustic chic kind of atmosphere, I stumbled upon a rather perfect place. I wait. Patio is insanely busy but the restaurant, not so much. And I wait. And I wait. But eventually, sunshine (my happy server) comes over and asks me what I want. To begin, you have to give a credit card. Much like a bar, you open a tab or pay and close. A bit different but hey, better than someone drinking too much and not being able to pay I guess. And so, I relent. I begin my curiosities by ordering a glass of Grenacha, Evodia from Spain, vintage ’11.

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A Taste of Dawn RADIO Episode 4

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We are at a pivotal point in time where there are so many potential positives amidst the insanity. Equality, the evolution of foods, wines, the openness to a world waiting for us to explore it … Today I invited a Chef I utterly admire for his creativity and willingness to utilize all of the senses, Chef Andrés Dangond. The premise of the show is sugar and creativity.

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