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La fragua de Sebín

A modern ode to the closeness of origins

La fragua de Sebín: A modern ode to the closeness of origins

One bite of any dish at La fragua de Sebín is enough to understand that, behind its avant-garde details, there is a restaurant that has been around forever. After all, its father, Sebín, which was already a reference in the Malasaña area, opened its doors in the sixties. Time passes and does not stop. But Rafael and José Antonio Barrio, maintain its essence to continue offering an incredible local product and gastronomy with a modern twist.

From then they learned the value of traditional cuisine, the right point of the stew, the precise touch of salt and well-drawn beer. But also the knowledge of a changing environment that has had its boiling point in Malasaña, in perpetual movement towards innovation.

One bite of any dish at La fragua de Sebín is enough to understand that, behind its avant-garde details, there is a restaurant that has been around forever. After all, its father, Sebín, which was already a reference in the Malasaña area, opened its doors in the sixties. Time passes and does not stop. But Rafael and José Antonio Barrio, maintain its essence to continue offering an incredible local product and gastronomy with a modern twist.

La fragua de Sebín

Time passes and does not stop. But Rafael and José Antonio Barrio, maintain its essence to continue offering an incredible local product and gastronomy with a modern twist.

A space to celebrate the slow life, the raw material, the proximity and the return to the roots. They themselves explain that if you want to be universal you have to know what is closest to you and they take it to heart. This ode to proximity in their menu is what strikes us most when we sit in their brick dining room. 

From then they learned the value of traditional cuisine, the right point of the stew, the precise touch of salt and well-drawn beer. But also the knowledge of a changing environment that has had its boiling point in Malasaña, in perpetual movement towards innovation.

We started with a tomato salad with tuna belly and red onion. A combination as simple and conventional as it is unbeatable due to the quality of the product. We continued with grilled scallops topped with caramelized onion and ham, and a traditional style oxtail, with its corresponding rice garnish. Although our favorite dish was undoubtedly the grilled octopus with mustard and wasabi ice cream drizzled with virgin olive oil.

A space to celebrate the slow life, the raw material, the proximity and the return to the roots. They themselves explain that if you want to be universal you have to know what is closest to you and they take it to heart. This ode to proximity in their menu is what strikes us most when we sit in their brick dining room. 

Faithful to their philosophy, their wine list includes red and white wines with the Rioja and Ribera del Duero Designations of Origin, as well as the Rueda, Somontano or Toro D.O.We chose Habla del silencio, a red wine with a powerful taste and abundant fruity notes. To end the banquet, the sweet note was a pistachio ice cream and cheesecake with custard. All homemade.

Although our favorite dish was undoubtedly the grilled octopus with mustard and wasabi ice cream drizzled with virgin olive oil.

We chose Habla del silencio, a red wine with a powerful taste and abundant fruity notes. To end the banquet, the sweet note was a pistachio ice cream and cheesecake with custard. All homemade.

The orchard, the sea and the table, always close at La fragua de Sebín, where they propose to vindicate the environmental balance, while reinventing the taste of the traditional.

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