TRAMO
Restaurant · Ciudad Jardin
C. de Eugenio Salazar, 56, Chamartín, 28002 Madrid, Spain
Highlights
Sustainable dining with local produce, seafood, and veg
Sustainable dining with local produce, seafood, and veg
"A trip to Tramo is a relaxing experience. You’ll enjoy a vegetable- and seafood-packed meal in an airy, harmonious space, complete with vaulted ceilings, plants everywhere, and an open kitchen where you can admire food preparation like it’s a spa day ritual. As you’d expect from a place that reuses rainwater, and relies on solar and wind energy, ingredients in your order—like carrots sprinkled with pistachios, cured egg yolks over seared artichoke drenched in salsa macha, trout topped with Basque leeks, or a certified denomination of suckling lamb from Aragon—are sourced from local vendors devoted to regenerative food production. Their sustainability approach, which also involves working with nonprofits to hire people, like refugees, who might otherwise struggle to find work, takes nothing away from the experience but enhances it." - lori zaino
"A trip to Tramo is a relaxing experience. You’ll enjoy a vegetable- and seafood-packed meal in an airy, harmonious space, complete with vaulted ceilings, plants everywhere, and an open kitchen where you can admire food preparation like it’s a spa day ritual. As you’d expect from a place that reuses rainwater, and relies on solar and wind energy, ingredients in your order—like carrots sprinkled with pistachios, cured egg yolks over seared artichoke drenched in salsa macha, trout topped with Basque leeks, or a certified denomination of suckling lamb from Aragon—are sourced from local vendors devoted to regenerative food production. Their sustainability approach, which also involves working with nonprofits to hire people, like refugees, who might otherwise struggle to find work, takes nothing away from the experience but enhances it." - Lori Zaino
"One of those restaurants that flies the flag for sustainability, a commitment that is behind its decision to prioritise the recycling of materials and bioconstruction building methods. In this setting occupying one of the legendary concert rooms of the Movida Madrileña movement (the space was previously home to the El Garaje Hermético bar), its natural resources are put to effective commercial use through this socially inclusive project with an honest approach and a desire to help people who have difficulty accessing the jobs market. On the menu here you’ll find contemporary dishes prepared using ingredients from small-scale Spanish producers, farmers and local breeders." - Michelin Inspector
Jorge Rivero
Jonathan S. Ng
Anne K
Chanya Phanitchawan
Bulent bazuka
Sav
José Bermúdez
pace salon
