Meat and fire, a simple relationship with outstanding results.Iñaki Gorrotxategi
A highly reputed grill expert, he is a member of the Gorrotxategi saga, the driving force behind the famous Casa Julián de Tolosa. At Casa Julián, Ibiza Street, Iñaki replicates the technique that the family so successfully developed in Tolosa. He also puts his personal seal on a menu that focuses on quality vegetables produced, in part, with the technique he best masters: the grill.
I think you can call our team a family, and that's what I'd like them to be: family to each other.Juanjo López
Two decades have passed since Juanjo López left his career as an executive to take charge of La Tasquita de Enfrente, the establishment his father had in the centre of Madrid. With La Tasquita he created a temple of good food, a space of great recognition that, after 20 years, is still in top form. In Bulbiza he takes the reins of two new concepts: El Cocido de Frente and La Retasca. Different from each other, they share two points of union: ode to the product and the exquisite treatment of it.
In my cooking there are different ingredients, but two are fundamental: effort and products from the sea.Carlos del Portillo
Few cooks handle fish like Carlos del Portillo. He is a master of flavor and dominates to perfection the cooking point of fish and seafood. At Bistronómika, Del Portillo offers a signature cuisine based on fresh fish and seafood from different ports in Spain. His cuisine is based on the ancestral embers technique, and no dish leaves the kitchen without his personal touch.
Fine pastry is the persistence of unexplainable nuances that flood our senses and delight us.Ricardo Vélez
A pastry chef well known to the people of Madrid and to the critics, he is one of the most renowned chefs of sweet haute cuisine in the capital. His refined bakery, Moulin Chocolat, makes perfect use of sugar in everything on offer. His ice creams, which he began experimenting with in his workshop, are the same: elegant and sweet. In The Pâtissier, Ricardo Vélez's ice cream parlour framed in Bulbiza, you can enjoy an interesting variety of artisan ice creams made of natural products.
We like spaces where you can tell stories about wine, that's why we've created ours, a place where one drinks and feels the essence of wine.César Ruiz, Flequi Berruti and Nacho Jiménez
At El Marginal, Bulbiza's signature wine bar, these three wine lovers deliver, through their team, the same level of service to their customers, with a vast amount of knowledge, advice and passion for wines. They established this style at La Tintorería and as a result, they have become well-known amongst Madrid’s wine enthusiasts. With El Marginal they have fulfilled a dream: to create a space where one can drink wine in a way that it has never been tasted before.