Since its soft debut in late 2014, The Table By pop-up restaurant at URSO Hotel & Spa has been treating guests to a new kind of dining experience, one that features a new chef and different interiors each month. Celebrating some of Spain’s most renowned culinary talents, The Table By completely transforms itself at the arrival of each new chef, from its décor to the wine list.
The concept was created by Better in partnership with Alejandra Ansón and URSO Hotel & Spa. “We didn’t want to do a traditional hotel restaurant, a place that serves only hotel guests,” Hotel Urso Manager Patricia Fernandez told The New York Times. “We wanted the restaurant to be a place people who live in Madrid will want to come often, too, since this connects the hotel to the neighborhood and gives it a livelier and more interesting atmosphere.”
First in line for the project was Chef Marcos Cerqueiro, whose Abastos 2.0 restaurant in Santiago de Compostela was the restaurant’s debut offering followed by Cenador de Amós. This month, Fernando Canales of the one Michelin-starred Etxanobe is on display and will be serving mostly classical Basque dishes until January 30. Chef Cerqueiro studied under Francis Ducasse (Alain Ducasse's first teacher) before opening Etxanobe in 1998. On his menu, guests can find hake steaks with mussels and saffron, and langoustine Carpaccio with a smoked-bacon vinaigrette.
Come February 1, the space will be taken over by L’Escaleta from Chef Kiko Moya’s, which is located in Alicante. Not much info is provided yet for his offerings, but the widely-praised chef Moya is known for creations such as quince tarte Tatin with freshly made vanilla ice cream, and salted tuna belly with garum-and-baby-onion dressing. So if that is any indication of what we can expect, we’re already on board.
Check out Hotel Urso’s website for upcoming chefs when they are announced and be sure to make a reservation before arriving to secure a table.
