Richard Camarena is one of the most sought after chef’s in Spain with a Michelin star restaurant in Valencia he has also taken his business to more informal, casual territories where he doesn’t sacrifice flavor but adds a dash of funkiness. Now he has brought his playful style to Madrid where he has opened a second Canalla Bistrot, the first one is in Valencia, in Platea right next to Colon Square and on Goya Street. Platea is a former theater turned into a gastro arena. Where the orchestra used to be you will now find two floors of a food market filled with different options for you to choose from and then once you have mixed and matched you can sit to have your meal. The stage remains as a stage where live music is performed. At the mezzanine level is where you will find Canalla Bistro and then further above at the balcony level, a cocktail bar.
The idea behind the menu is to order dishes to share making it a great place to go with friends so that you can try more things.
I loved Avocado Cannelloni with marinated white tuna and pico de gallo.
A great dish to share and one which will have you popping them constantly into your mouth is the Vegetable Tempura with a slightly spicy sauce.
Duck Nigiri, it was tasty but it was hard to pick up on the duck flavor.
Pizzajapo Okonomiyaki with Chinese cabbage, bacon, mozzarella and okonomiyaki sauce (which is basically made with ketchup, worcestershire or tonkatsu sauce, honey and soy sauce) This isn’t your typical pizza but we would it to be very tasty.
Canalla Bistro both in Madrid and in Valencia. A fun place to check out this summer!
All those who live in Chamberí neighborhood in Madrid are in luck because you have a new pizza parlor to brag about. If you are a Thai fan I am sure that you have been to or heard about Sudestada, but now these courageous Argentines have decided to give pizza or should I say picsa a try. The misspelling comes from the way they pronounce pizza back in Argentina. Their aim is to serve a high quality pizza in a friendly environment. The decoration has an industrial touch with white tiled walls and a work station where you can see your pizza in the making and the sustainable oak burning oven at the back.
As you know, over the years there has been a lot of Italian immigration to Argentina, bring along the way the Italian know-how which of course was adopted and adapted to the Argentine taste giving place to a pizza with a thicker spongier dough. You can even have the fainá which is a sort of thick dough made from chickpea flour which was created in the poorer areas of Argentina. By putting this heavy dough on top of the pizza, you would be instantly full with a single slice therefore being able to feed more for less.
The menu basically consists of around 15 pizzas and salads which can either be eaten in or taken away. We had half of a “Calabresa al hierro” which is made with spicy chorizo, provolone cheese, piparras which are a sort of pickled spicy pepper and black olives. The other half had black chanterelles mushrooms. A plus is that you can order each half with different ingredients. Please note that these are not individual pizzas, unless you have the appetite of a grizzly bear. They are meant to be shared.
I found them to be delicious and I´m anxiously waiting to try the rest!
76 Ponzano Street at the corner with María de Guzmán, Madrid
Telephone. 91 534 10 09
Price: 15 -25 euros
Opening hours: Tuesday – Sunday 12.00 to 16.00 and from 20.30 to 00.00 (closed Mondays)