Salvaje Madrid, Japanese Fusion Cuisine
Its decoration is the work of the Madrid firm Black Lemon Studio, and featuring large cages that contain unique moments, has walls covered with mirrors, exposed brick, wallpaper and sculptures. Fermín Azkue is the executive chef of Salvaje, who has designed a menu that is based on the excellent fish and shellfish from the Cantabrian Sea, the Atlantic and the Mediterranean, as well as other national products such as mushrooms, black truffle, vegetables and a magnificent 60-day-old Galician blond cow. In their global pantry, they are always looking for the best possible product such as king crab, soft crab and snow krab, A5 quality Japanese wagyu.
Among its most popular specialties are the original Dinamita rolls – filled with crab, wrapped in soy leaf and accompanied by truffled butter and Fujiroll from Snow Crab, chives, lettuce, avocado, tobiko, prawns and Korean gochujiang sauce. Other hot options include lobster dumpling, cauliflower with smoked cauliflower puree, and black cod with umeboshi emulsion. L'Officiel recommends that you accompany your meal with their own cocktail menu.
