fismuler madrid

Tim Heidecker’s Grub Street Diet

"An upscale, small-menu restaurant built for sharing and theatrical plating: starters ranged from razor clams au gratin and burrata with pickled strawberry to sea bream semi-cured and a codfish omelet, while mains included a San Román schnitzel finished tableside with an egg-and-truffle mix and a milk-fed lamb with roasted lettuce and chips. The meal was indulgent and rich, capped by a lavish spread of desserts — cheesecake, chocolate cake with vanilla ice cream, tiramisu, mascarpone, cinnamon cake and ice cream with ginger and roasted pineapple — and loosened-up conversation after a couple bottles of Spanish wine." - Paula Aceves, Adam Mazur