Caoba (Paseo Pintor Rosales, 76) is a restaurant cuisine, with influences from around the world, developed by an Italian chef.
This is a place where you can enjoy the 5 senses of haute cuisine either in letter or menu (35 euros the executive for a meal or menu dynamic chef Sofa 75 euros).
Its elegance is breathed upon entering. Upon arrival, we meet a colorful mural by Mexican Carlos Torres has conveyed the joy and relaxation to enjoy, for example, excellent snacks before lunch.
This restaurant cuisine opened just three months ago and is already a success. Despite the crisis, is a triumph that increasingly more people are about. As one of the partners, Giancarlo Mammoli “Mahogany is a unique concept, different and designed for all those who want to enjoy the product, service and environment first. Therefore we believe that developing this concept in Madrid is a clear opportunity. ” You may have as much acceptance as they say, “We believe and understand that in every crisis there are also opportunities.”
He himself says, “Mahogany is one way to understand the art of the table where the style and the ways set the tone of his essence.” They struggle to innovate constantly. Mahogany recently opened a modern space presented as a lobby of a luxury hotel like ‘the couch chef in the middle of the room the room. However, there are several places where you can enjoy exquisite culinary offer, from an intimate living room for 2 or 4 people where you see the kitchen, to an exclusive library charming and very welcoming to a large room where raw taste.
The food, prepared by the chef Vincenzo Marconi, is made on a whim. For example, you can enjoy porcini risotto, lobster carbonara or pesto Albahaca.De Trofie second: Roast turbot, Deer with Grilled Mushrooms or Grouper and Lamb Chops New Zealand. To accompany the customer can choose between 300 references Premium spirits, cocktails and classic author.
Mammoli explains that “the reality is that having a seasonal menu, each time we have achieved star dishes. In the summer menu had dishes such as “The Scallops with crispy speck” or “Vertical shellfish” that marked this trend. In the current menu we have dishes such as “The composition of tuna” or “Norway lobster carbonara” that accompanied the dessert “textures Mojito” clearly marked favoritism. ” A treat for the senses.
More information: www.caobarestaurant.com