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The Torres Brothers Land in Madrid With Dos Cielos

February 6, 2017 Hotel News No Comments Email Email

The latest surprise sprung by the Gran Meliá Palacio de los Duques hotel in Madrid is the addition of the Dos Cielos Madrid restaurant, advised by the twins Javier and Sergio Torres, the creators of the Torres en la cocina (Torres brothers in the kitchen) programme shown on La 1 channel on RTVE.http://join.travelmanagers.com.au/ The restaurant’s chief executive will be Damián González. The television chefs are reaching for new heights with this latest endeavour after the success of their first Dos Cielos restaurant, on the 24th floor of the Meliá Barcelona Sky hotel, which now boasts one Michelin star.

This culinary project led by Sergio and Javier, who trained in prestigious kitchens like those of Alain Ducasse and Santi Santamaría, has led to waiting lists at their Barcelona restaurant. Their philosophy lies in using natural, local and seasonal ingredients with minimal handling and presented with a highly personal touch to make the produce sing. This is what happens with dishes like free-range chicken wings roasted with fresh herbs and fenugreek, crunchy suckling pig, glass potato chips and apple, and the Rubia Gallega top sirloin cap (picaña) marinated for 90 days in a vinaigrette of meat juices and pickles. They offer as well a tasting menu for 75 € per person.

The dessert creations include brand new combinations like apple and cucumber or rosemary, mandarin and pine kernel. The Dos Cielos Madrid menu also contains a nod to their grandmother Catalina who taught the chefs, born in Barcelona on 12 December 1970, how to cook. It’s called the “Homemade XXL cannellon au gratin, memories of our grandmother Catalina,” they explain. They have also catered for their new diners from the capital by serving Madrid-style cod tripe with chickpeas and adding six Madrid wineries to their extensive, international wine menu.

 

The Dos Cielos cellar contains 166 different wines, including a large number of sparkling wines (cavas and champagnes). You can also find two dozen French wines and a wide variety of drinks with the Jerez designation of origin. The Spanish white and red wine menu takes us on a journey through the Iberian Peninsula stopping off at several designations of origin that include Valdeorras, Costers del Segre and Jumilla. The best reds from Ribera del Duero are also exhaustively represented with offerings ranging from Emilio Moro to Vega Sicilia or Flor de Pingus.

Velázquez behind the garden

The new Dos Cielos Madrid is opposite the historic garden of the hotel’s main building in the former stables of the Palacio de los Duques, a palatial residence dating from the nineteenth century in the heart of Habsburg Madrid. After months of a long refurbishment, the two-storey restaurant has a main room for 30 diners and a private room on the second floor for 20 diners. This space has an imperial table and a double-pitched roof to make for an intimate, almost homely atmosphere that is ideal for private dinner parties.

Gran Meliá Palacio de los Duques is themed with Spanish art references and details referring to the work of Velázquez are dotted all around the restaurant. For example, the horses in the Sevillian artist’s paintings reappear as banners as you climb the stairs connecting the storeys and in the private room. “The restaurant is stunning and it has one of the best private rooms in the city with views of a magnificent garden,” the brothers Torres reveal.

The five-star hotel boasts the Leading Hotels of the World stamp of approval and it is backed by the Gran Meliá luxury brand. It is located in two important buildings: the Convento de Santo Domingo (St Dominic Convent) and the palace owned by the Duke and Duchess of Granada de Ega y Villahermosa, art collectors and passionate about Diego Velázquez. Here a modern style lives alongside original nineteenth-century elements, for example the Isabelline facade, the central forged iron and wooden staircase, the cloister with the glass vault and the historic garden.

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