He leads a very attractive and ambitious project, both because of the location next to one of Madrid’s icons – Puerta de Alcalá – and because of the new challenge of promoting local cuisine, using market products and looking for the best km0 references. His cuisine is based on raw materials from local producers with the best quality and supporting sustainability.
Isaac confesses; “To me, my kitchen is like a playground: I like to play with different flavours, textures, etc., but always respecting the product and making the customer recognise what we put on the plate”.
His cornerstones are quality products, good technique, a touch of grace and flavour. “I’m passionate about all types of cuisine, and that’s why I’m constantly evolving to get the best out of all products.”
Although the menu focuses on traditional food, at Malvar Restaurant you can find a nod to cuisines from other countries. Malvar cuisine, directed by Isaac, is traditional and features lots of stews, yet updated and refined, trying to ensure that the preparations are not heavy and committing to a healthy diet.
“I am committed to local products, my motto is best fresh and to the table. We have selected the best products from Madrid, such as cheeses from La Cabezuela or Marques de Mendiola, meats from the Sierra de Guadarrama, wines from Madrid, etc. Our suggestions are updated according to the seasonal product, offering the best that the land gives us in this area.”
