One of Madrid's hot new chefs, Juan Pablo Felipe Pablado, is a master in the kitchen. He can take almost any dish, including the classics, and give it a new flavor and texture. For example, he virtually deconstructs the most famous soup of Spain, gazpacho, and reassembles it into glaces and mousses. There's a firm hand in control here, and the chef personally selects the best produce, fish, and local meats to concoct his dishes. A recent mushroom risotto was perfectly prepared and full of flavor, as was the main course, a roast suckling pig that would rival any in Segovia, where they say this dish is prepared better than anywhere else in the world.
- © Frommer's 2013
- Recommended 2010