This ‘bar with kitchen’, from the owners of Hotel Omm in Barcelona, opened in the Chamberí neighbourhood of Madrid. Situated very close to Plaza Colón, Bar Tómate takes its informal, dynamic and natural character from the original collage of materials and textures of its interior spaces.
Tómate – meaning ‘take’ – bases its menu on Mediterranean dishes, using fresh quality products, and grouped into distinct categories: Tómate any time, suggestions to ‘pick at’ any time of the day, such as fried artichokes, Bhutan potatoes or asparagus tempura with Romesco sauce; Tómate from the Wood-fired Oven, dishes as suggestive as whole and semi-sweet tomatoes, veal carpaccio baked with wild herbs, or fontina, rocket and black truffle pizza; Tómate Green light, a light combination consisting of pickled tomato, tuna and seawater with a watercress, chatka, apple and ginger salad; Tómate of the Week, amongst the dishes of the day a country soup on Wednesday and truffled cannelloni au gratin; and for those who want more traditional home cooking, a classic Tómate Grupo Tragaluz, such as roast beef with mushroom sauce.
One of the main ideas of the new project, carried out by Sandra Tarruella, was to connect the kitchen with the restaurant. This has been achieved by using a pantry shelf, cast from concrete, to create an industrial-looking storeroom. This element energizes the space and involves the guest in the process of food preparation. This also helps give the bar a more relaxed and vibrant aspect.
Rosa María Esteva and Tomás Tarruella founded the first Grupo Tragaluz restaurant, Mordisco, in 1987. With this latest opening in Madrid, and together with their new business partner Perico Cortés, they have created a new concept with Bar Tómate. The group, that has always been guided by intuition, looks to create new atmospheres and different ways of eating in each opening.