The openings of hotels and restaurants in Madrid follow one another without a solution of continuity. Added to places like Café Barbieri is the latest inauguration of the Sushita Group: The Madonna. The seventh restaurant of the Madrid restaurant group is located at Calle Diego Ayllón 12, and has that very personal stamp that characterizes the restaurants of this chain.
The restaurant has an area of 250 square meters divided into three areas with two terraces, one inside and one outside, capable of accommodating 90 diners who will be able to try the fusion of the tradition of Italian cuisine with the innovation of Japanese cuisine.
As usual in Sushita restaurants, the interior design and decoration share the spotlight with the menu. The deco, created by Sandra Segimon, is inspired by his travels to France and Italy.
In La Madonna stand out unique vintage pieces, such as the 17th century cage found in the garden, the ceiling rosettes, or the 18th century doors, hung on the walls like paintings. There is also a collection of floral prints lining the walls.
In the decoration, the work of Johina García-Concheso also stands out. This artist has taken it upon herself to bring the essence of Italian landscapes to La Madonna through murals created especially for this restaurant.
Lovers of beautiful tables will certainly appreciate the crockery, since in addition to being hand-painted, has been specifically designed for this restaurant. Also the staff uniforms, trimmed with Italian fabrics, are exclusive designs for this restaurant.
The Italian letter of La Madonna
In addition to decoration, we also like to eat well. And in the menu of La Madonna Italian cuisine is fused with Japanese. Among the novelties on the menu, there is a family of carpaccios, with recipes such as Carpaccio of sea bass with ponzu jelly and jalapeños, or Carpaccio of sirloin vitello tonatto and diced red tuna.
There are also dishes such as the false risotto with prawns and mushrooms in tempura, or the spider crab cannelloni with coconut and cardamom velouté, as well as pasta made daily with organic flour in its central bakery.
Pizzas, reinterpreted with an original Japanese fusion, could not be missing from La Madonna’s menu. Among the proposals, we find the vegetable tempura pizza with shrimp, scallops and shiitake mushrooms with tentsuyu or the marimoto pizza of tuna sashimi with anchovy alioli.
This new restaurant also includes some of the chain’s Best Sellers, such as quail egg nigiri with whitebait, or red prawn tempura.
As far as desserts are concerned, the menu offers proposals such as the dulce de leche coulant accompanied by a trio of ice creams, the Arabic tart, the cinnamon donuts with chocolate sauce, lemon curd and raspberry, or the very fine apple tart with oven, shaped like a pizza and cut with a roller-shaped cutter like those of traditional pizzas.
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