Farm-to-table eating, the Slow Food motion, and different back-to-basics methods of meals preparation have been on the rise across the world. In Madrid, a unique throwback is all the fashion; more and more, eating places have been responding to the demand for tinned meals.
It helps to have a little bit of background: in Spain, dear jars of preserved meals are sometimes given as presents, and any grocery store value its salt will stock tins of piquillo peppers, white asparagus, and floor-to-ceiling choices of canned seafood. When the merchandise have been painstakingly chosen and ready – suppose deboning pint-sized fish or utilizing top quality olive oil – they fetch even increased costs.
Recently, the pattern has hopped from grocery store cabinets to eating places. At least six Madrid eateries are devoted completely to preserved meals, and both supply well-respected manufacturers or provide their very own. Most of those eating places supply takeaway; seize a tin of ventresca de atún (tuna stomach) and a jar of alcachofas (artichokes) for a unique spin on quick meals. Others recommend wine pairings to assist dinners get essentially the most out of the tin-to-table expertise.
One restaurant providing meals straight from the can is Conservas Nudista, whose cheeky tackle the pattern proclaims that their foodstuffs are as bare because the day they have been born. The menu options frivolously dressed dishes – a sprinkle of onion right here, the addition of bread there – utilizing the identical tins of artichokes, fish, quail, and legumes which are displayed behind the counter.
Not positive for those who’re able to decide to a complete plate of canned bites? Those desirous to dip their toes into fishy waters ought to swing by Mercado San Miguel, the place tiny items of toast topped with tinned seafood might be had for as little as one Euro at La Casa del Bacalao (stalls 16-17). Sample the anchovies, mussels, sardines, and different conventional canned items which madrileños have been consuming because the 19th century – and are rediscovering with relish.