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Restaurante el gofio madrid
Kappo madrid
We started with a Pan de millo (that’s how they call corn in the Canary Islands) with oil from Fuerteventura (Pájara), of very limited production, with salt from Janubio (Lanzarote). It was tremendous, but coming what came next and as old wolves that we are, we hardly tasted it.
And the third one, wonderful, a Trout (Canarian pasty) of rabbit, with injected Canarian salmorejo, and aromatic herbs. It eats like a Saam, we had already tasted it, and we will be back for more. The three appetizers already make it very clear where Gofio is headed. Technique, risk, and flavor in equal parts.
On the subject of wines, in their cellar are all Canarian wines that Alberto Martín, head waiter and great connoisseur of the Canarian product, will be in charge of advising you. Alberto knows what he is doing, and considering that in Gofio everything is from the land, it is best that you put yourself in his hands. Here are three samples of the wines he brought out for us. The Canari (from Bodegas El Grifo) is to put a floor on it.
Good teeth, iron stomach, almost two meters and a wonderful metabolism… an eating machine. Someone has to do it, so I eat and drink like crazy and then tell you about it so you can go for it.
El invernadero madrid
Cuernocabra, the most underground and modern version of Canarian cuisine, recently landed in Gourmet Experience at El Corte Inglés in Las Palmas de Gran Canaria, by Safe Cruz. An original gastronomic proposal with the same philosophy as Gofio Madrid: the best local product to take the flavors of our land to the extreme. Maximum Canariedad, forceful and irrefutable.
Safe Cruz, chef and owner of Gofio (Madrid), opens together with Aida Pérez his new gastronomic concept in January 2019. Keeping the same philosophy of taking the flavor of our land to the extremes, he elaborates a Canarian cuisine from the prism of Gofio: cuisine of flavor, recognizable and local product.
Fanzine La Raya, by Ida Galván and Jara Perdomo. All of them from the Canary Islands, with a huge talent and standing out in their respective fields at a global level. Pure “flow”, pure “punch” and pure dynamite “made in Canary Islands”.
Clos madrid
They themselves say that: “whether in Asia, America or Europe, the MICHELIN Guide inspector respects exactly the same criteria for assessing the quality of a table and applies the same rules in his visits”.
On my visit, in October 2019, there were quite a few bites Nivel Dios: “Trucha de conejo al salmorejo con su jugo inyectado”; “Bocata de pata asada en olla de hierro y queso”; “Arepa de carne mechada de grouse y perdiz con mojo de aguacate”; “Gamba blanca con mojo hervido de sus cabezas y mojo verde de cardamomo”; “Croqueta de pollo con todo”.
This allows people to get to know wines that, otherwise, they might never try. But perhaps it is something that does not appeal to those who are more square with drinking (I think of my father, for example). I love the red wines from the Canary Islands, especially Ignios. The white wines, even though they are good, I am not so passionate about them.
Michelin gofio
They themselves say that: “whether in Asia, America or Europe, the MICHELIN Guide inspector respects exactly the same criteria to assess the quality of a table and applies the same rules in his visits”.
On my visit, in October 2019, there were quite a few bites Nivel Dios: “Trucha de conejo al salmorejo con su jugo inyectado”; “Bocata de pata asada en olla de hierro y queso”; “Arepa de carne mechada de grouse y perdiz con mojo de aguacate”; “Gamba blanca con mojo hervido de sus cabezas y mojo verde de cardamomo”; “Croqueta de pollo con todo”.
This allows people to get to know wines that, otherwise, they might never try. But perhaps it is something that does not appeal to those who are more square with drinking (I think of my father, for example). I love the red wines from the Canary Islands, especially Ignios. The white wines, even though they are good, I am not so passionate about them.
