The restaurant is enhancing its culinary offering with new dishes that combine the best of Italian and Spanish cuisine.
With the arrival of autumn, Caluana unveils a new menu that reaffirms its traditional Italian identity and celebrates the maturity of its gastronomic offering. Four years after opening, this restaurant in the heart of Madrid, located in a former 16th-century chapel, is evolving its cuisine towards deeper, warmer and more textured flavours, remaining faithful to its mestizo spirit but with an increasingly personal touch. The new proposal, signed by chefs Joaquín Serrano and Jorge Velasco, consolidates the dialogue between Italian tradition and authentic essence, in an experience that combines contemporary technique, emotion and seasonal flavour.
Among the new additions, the Burrata with charcoal-grilled leeks, hazelnuts and pesto stands out, a creamy and aromatic combination that represents the perfect union between vegetables and toasted flavours.
The cured picaña vitello with traditional tonnata reinterprets one of northern Italy’s classics with a cut of meat that provides greater intensity and texture.
Tomino cheese, originally from Piedmont, is served grilled with focaccia and fig jam, making it one of the most sensorial offerings on the menu.
For lovers of meatier flavours, the sirloin steak tartare with Caesar foam and Sardinian bread elevates a classic with a smoky, mellow touch, combining technique and recognisable flavour.
Autumn also arrives in the form of pasta: Pappardelle with wild boar and mushroom ragout is pure seasonal intensity, while Suckling lamb ravioli in its own juice offers a well-rounded, comforting bite full of nuances.
On the sweet side, Caluana continues to focus on memorable finishes with its Torrija con Sabaione de pistacho, a refined version of the traditional dessert, with brioche bread soaked in custard sauce, caramelised and covered in pistachio cream and cream.
Each of these dishes is served in a setting that is already an essential part of the experience: an old 16th-century chapel converted into a restaurant, where stone, light and vegetation coexist with the aroma of live cooking.
The evening is rounded off with live entertainment every Thursday, Friday and Saturday, reinforcing the connection between music, emotion and dining.
And for those who wish to prolong the evening, Maldita Gioconda, the clandestine cocktail bar located inside the restaurant itself, offers signature cocktails inspired by moods.
With this new release, Caluana reaffirms its position as one of the most personal projects on the Madrid scene, committing to a fusion that seeks not extravagance, but emotion.
A proposal that demonstrates that fusion cuisine can be delicate, sincere and, above all, memorable.
About CALUANA
Caluana is a restaurant in the heart of Madrid that blends Italian cuisine with Spanish tradition in a unique setting divided into two spaces, each with its own character: an old 16th-century chapel and a romantic conservatory filled with greenery and natural light. Its gastronomic offering, led by chefs Joaquín Serrano and Jorge Velasco, stands out for dishes that combine the best of Spanish and Italian cuisine with contemporary techniques and aesthetic sensibility. The restaurant also has a clandestine cocktail bar, Maldita Gioconda, and offers live entertainment during weekend dinners.
Source: SUITE, Communicate with Style