Openings
‘Maitre d’hotel’ butter, gribiche sauce, a classic beurre blanc or a less known one like ravigote accompany seasonal products, from the sea and the garden, with minimal treatments
Joaquin Serrano and Jorge Velasco they work a lot. And, furthermore, they do it in a discreet manner. They are behind numerous successful spaces in the capital, starting with Varra y Varro, the restaurant and the informal concept that they have turned into a case…
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