Cocina natural hecha con vegetales
El restaurante, pequeño, íntimo, cálido, concebido como un pequeño paraje vegetal virgen (el sonido de pájaros sonando en libertad durante todo el ágape lo certifica) anima a dejarse llevar por las expertas manos de Rodrigo. Siempre sonríe. Transmite pasión por lo que hace y lo consigue. Plantea una extensa propuesta de vegetales, hortalizas, tubérculos y todo tipo de algas para sorprenderse, experimentar y disfrutar. Desde el nabo, la cebolla, el aguacate, el pepino, las borrajas o el calabacín hasta las judías, la zanahoria (buenísima la tarta) e incluso el arroz (en un guiso digno de un puchero de abuela).
Me maravilla la gama cromática de intensas tonalidades azules que tiñen (por ejemplo) el agua (tratada con ficocianina, un pigmento libre de metal presente en el alga espirulina). El verde intenso, profundo de la excelsa croqueta de espinacas con kale, el rojo protagonista en el pan de tomate (sorprendente y jugoso), el granate de la remolacha con la manzana, el blanco inmaculado de la trufa… un arcoiris sensorial y gustativo que parece ir en aumento durante la progresión del menú (en nuestro caso el Vegetalia Power).
Nos proponen acompañar cada plato con su propio jugo. Bebidas alcohólicas y fermentadas que permiten probar un cava de apio o la kombucha (bebida fermentada de té).
La experiencia resulta divertida, original, diferente y tremendamente nutritiva y sana. Porque comer verduras ya no es aburrido. Ahora puede ser un maravilloso viaje a un mundo de color, sabor, experimentación, aprendizaje y muchísimo trabajo. No hay nada mejor que comer y aprender…¡seguir aprendiendo!….Gracias Rodrigo por la propuesta ¡No os la perdáis!
El Invernadero meets one of our most important goals for any restaurant: that of bringing together the elements of quality and surprise. El Invernadero, which opened a few months ago in what used to be Sudestada, on Madrid’s Ponzano street, lives up to this and then some. The exclusively vegetarian menu is the most convincing and truthful example of what this so-called “gastrobotanical chef” is capable of: exciting, surprising and conquering diners with a selection of vegetarian dishes that have been extremely well-received.
Natural cuisine made with vegetables
The restaurant – tiny, intimate, warm and conceived of as a small, virgin landscape of plants (the bird calls sounding freely throughout the feast is testament to this) – invites people to put themselves in Rodrigo’s expert hands. Always smiling, his passion for what he does and achieves is clear. He offers an extensive offering of plants, vegetables, tubers and every type of seaweed to surprise, experience and enjoy. From turnips, onions, avocados, cucumbers, borage and zucchini to beans, carrots (the cake is delicious) and even rice (in a stew worthy of one’s grandmother).
I am astonished by the colorful range of intense blue tones that tint (for example) the water (treated with phycocyanin, a metal-free pigment found in spirulina). The bold green of the sublime spinach and kale croquette, the show-stopping red of the tomato bread (surprising and juicy), the deep crimson of the beet with apple, the immaculate white of the truffle… a sensory and taste rainbow that appears to increase in intensity as the menu progresses (in our case, Vegetalia Power).
They suggest we accompany each dish with its own juice. Alcoholic and fermented beverages that make it possible to taste a celery Cava or kombucha (a fermented tea drink).
The experience is fun, original, different, tremendously nutritious and healthy. Because eating vegetables is no longer boring. Now it can mean a marvelous journey through a world of color, flavor, experimentation, learning and a lot of hard work. There is nothing better than eating and learning… let’s keep on learning! Thank you Rodrigo for this proposal. Don’t miss it!
