Today, Thursday 17 September, from 8.00 pm to midnight, Iván Morales and Álvaro Castellanos are bringing some of Arzábal’s most iconic dishes (awarded one Repsol Guide Sun) to the Repsol Guide Stand at Vallehermoso Market for an evening of live music, a DJ, champagne and a lively, informal atmosphere.
Arzábal is setting up shop at the Repsol Guide Stall in the Vallehermoso Market to celebrate a very special evening where the cuisine of this renowned Madrid-based group will meet the market’s informal and welcoming atmosphere. For one night only, Iván Morales and Álvaro Castellanos will bring their unique take on ‘cañí’ cuisine to this Guía Repsol venue, with an experience designed for eating, drinking, sharing and letting your hair down – without any formalities, with the bar serving as the central gathering point.
Almost 20 years after opening their first tavern opposite El Retiro Park, the founders of Arzábal continue to champion a highly recognisable way of experiencing Madrid: eating well, drinking even better, and celebrating whenever possible. A philosophy that, for one night, is moving to the Vallehermoso Market.
Arzábal’s classics, market-style
The culinary line-up will bring together some of Arzábal’s most beloved and recognisable bites, from its bluefin tuna gilda to its iconic torrija, including classics such as Iberian ham croquettes, patatas bravas, the ‘bikini’ made with cecina from León and Comté cheese, and roast potato with grilled pig’s ear and salsa brava.
Arzábal’s gilda combines bluefin tuna, piparra peppers, gordal olives, anchovies, cherry tomatoes and quail’s eggs in a bite that brings together the intensity of the sea, the tangy and slightly spicy note of the piparra, the meaty texture of the olive and the fresh, sweet counterpoint of the tomato.
Among the must-try dishes are also their Iberian ham croquettes, made using a béchamel sauce prepared with Latxa sheep’s milk, which has been reduced for four hours over a very low heat to concentrate its flavour. The result: a golden, crispy exterior giving way to a particularly creamy and velvety centre.
The patatas bravas aim for a contrast between a crispy exterior and a light, creamy interior, accompanied by the house’s brava sauce, handmade with a touch of sriracha.
The ‘bikini’ of León cecina and eight-month-old Comté also plays on contrasts: a tramezzini-style bread roll, lightly flattened and slowly browned in butter, encasing melted cheese and thin slices of cecina.
The roast potato with grilled pig’s ear and brava sauce – one of Arzábal’s dishes that has already become a hit at events such as Chefs on Fire – features half a potato roasted until tender and golden, topped with strips of pig’s ear grilled to a crispy finish and finished with brava sauce.
The menu also features roast coquelet with basil salad, a dish first presented at Chefs on Fire Cascais and revived for this occasion following its warm reception. It consists of half a boneless coquelet, marinated in kimchi, finished on the grill and served with a fresh salad of basil, coriander, chives, red onion and lime.
And, to finish, the Arzábal torrija, one of the house’s great classics. Made from French brioche and a flavoured Latxa sheep’s milk punch, it stands out for its creamy, moist interior and its caramelised exterior made with butter and sugar. The dish is rounded off with vanilla ice cream.
A selection that encapsulates Arzábal’s personality: produce, technique, tradition and a contemporary perspective that coexist naturally at the same bar.
An evening to dine, toast and let yourself go
The cuisine will be just one part of the experience. Throughout the evening, live music, a DJ, Pablo Navarro’s electric violin and champagne will accompany the culinary offering to create the distinctive atmosphere of an Arzábal evening.
With no set menu or single way to experience the space, El Puesto is conceived as a living space where something different can always happen. The Market Nights, such as the one featuring Arzábal on 17 September, form part of this programme and transform dining into an open, informal and shared experience.
About GRUPO ARZÁBAL
With over 15 years’ experience, Grupo Arzábal has established itself as one of Madrid’s leading culinary names. Founded by Iván Morales and Álvaro Castellanos, the group currently boasts a team of nearly 300 professionals and a solid network of concepts across the capital.
Its legendary tavern, Arzábal Retiro, has been joined by El Jardín de Arzábal, located in the Reina Sofía National Art Centre; Arzábal Market, in the San Miguel Market; and its latest opening, the Arzábal Bernabéu restaurant, amongst other venues and brands such as Arzábal Food Truck, Hermanos Pollo and Madrí.
Their approach is based on respect for the ingredients, the reinterpretation of traditional cuisine with a contemporary twist, and the creation of an experience in which tradition and innovation coexist naturally.
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