Set in the bustling Plaza de las Descalzas and accessible through a Baroque gate, Jerónimo, Ian Schrager’s newest luxury urban resort, is located in the bustling Plaza de las Descalzas and serves cuisine inspired by the authenticity and generosity of Mexican gastronomy and the excellent quality of local produce in Madrid. In keeping with EDITION’s dedication to outstanding culinary offerings, the restaurant is run by celebrities Mexican Chef Enrique Olvera and Santiago Perez and their outstanding team, They’re also responsible for the talent behind a group of restaurants that includes Mexico City’s Pujol, known as one of the world’s 50 best restaurants.
The restaurant itself seats 150 and is a multi-layered space with an explosion of color featuring four distinct areas that blend seamlessly with each other to create an all-inclusive experience that encourages convivial dining in an elevated atmosphere. This leads to the lounge area, anchored by a long green marble bar designed for cocktail hour among locals and guests alike.
Jerónimo’s lunch and dinner menus offer classic dishes that build a dialogue between Mexico and Spain, and casual and large dishes inspired by local and seasonal produce. Unprecedented in Madrid, this cooking confidently serves between Spanish produce and Mexican recipes, showcased through dishes such as guacamole Mixed with local herbs. Shrimp gringas cooked rev style, and choricso Served with tortillas (which are made at home in the kitchen every day) and Grilled catch of the dayServed with chili and mayonnaise with lemon. Followed by a dessert menu that includes the likes of pumpkin pie mixed with fermented caramel, and delicious cinnamon-dipped rice pudding. rompope liqueur meringue.
The restaurant bar offers a selection of Mezcal and tequila Which plays a leading role in the cocktail menu and is featured in a selection of Delicious and original margarita, Including one made using Lustau manzanilla and Pierre Ferrand curaçao, another blend uses Cimarrón tequila and habanero chilli and a drink made with Alipús Santa Ana mezcal. The unique bar concept also features mezcal and agave tastings accompanied by house pickles and worm salt and great creations like Sangría Madre – made with Grenache and Syrah grape wines, cherry liqueur, grapefruit liqueur and soda water or the Maguey Sour, made with white tequila, mezcal casques, liquor and creme de And the cocktail—named La Pinata—is made using tequila, yellow chartreuse, campari, pineapple, and tangerine.
breakfast Available to both guests and visitors alike and comes to life in Jerónimo with dishes such as huevos rancheros, chilaquiles and enchiladas Made with either red or green sauce and some house-made winners including Inmolides Made with tortillas, mole sauce, cream and cheese, a classic sweet bakery collection includes a home made can’t-miss concha (Mexican pastry).
The name is derived from Spanish Painter and sculptor Geronimo Antonio Gilfounder and director of the Academia de San Carlos in Mexico City, reflects Strong cultural ties shared between Mexico and Spain which Jerónimo fully includes in its concept. “The relationship between Mexican and Spanish cuisine is so deep and characterized by so many complexities that common characteristics sometimes go unnoticed. We want to base our list on the subtlety of these connections, using The techniques and ingredients that resonate with these two kitchens, Which Come from different continents
The restaurant itself consists of distinct areas representing different environments, made up of four different sections where Color explosion in the foreground for interior design. On the one hand, the restaurant is distinguished by its An elegant high-ceilinged lounge with dark carved oak panels, Inspired by the ornamental images of the entrance door in the Baroque style; Yellow leather chairs and stools that fill the dining room and two stunning alabaster and Alabaster and plaster pendant lamps created by Emmanuel Level Stennemajestically hanging from the ceiling and featuring a design inspired by the sky and celestial planets.
The outdoor terrace restaurant – which is still waiting for the official opening date to be announced – will be located in the spacious Plaza de las Descalzas and will be an inspiring place to enjoy breakfast while enjoying the morning sun or dinner on a warm summer night, adjoining views 16The tenth Century royal monastery.
Enrique Olvera, a chef with a passion for authentic and high-quality produce, celebrates his own culture through honest and ever-evolving food. Olvera has also authored a number of books on gastronomy, which have been published internationally. Recently, a celebration of Pujol’s twentieth anniversary, dedicated entirely to its producers. His passion for the preservation and biodiversity of the environment is reflected in all the restaurants he owns, including Jerónimo, where ingredients are sourced through the seasons and local producers who follow the principles of respecting and preserving their environment are supported. priority.
Every moment or occasion spent in Jerónimo is sure to offer a unique experience grounded in Mexican culinary traditions enjoyed at their best in the center of Madrid.
work hours:
Breakfast: 7.00-11.00
Lunch: 13.00 – 16.30
Dinner: 19.00-00.00
For reservations, contact: [email protected] / +34919-545-440
Prices start from: 65-70 euros per person
Website: www.jeronimomadrid.com
IG: jeronimo_madrid
Facebook: Jeronimo Restaurante Madrid
About the hotels edition
EDITION Hotels is a refreshing and unexpected group of hotels with unique, personalized and unique locations that shake up the concept of traditional luxury. Featuring the best in food, entertainment and all “in-house” services and facilities, each EDITION hotel is completely unique and reflects the cultural and social characteristics of its location and time.
Founded by Ian Schrager in partnership with Marriott International, EDITION strikes a balance between the personal and intimate environment that Ian Schrager is known for, with the industry expertise and presence of Marriott. The originality and authenticity that Ian Schrager brings to the brand, combined with the global reach of Marriott International, creates a result currently unparalleled anywhere in the market. Each hotel capitalizes on individuality, authenticity, authenticity and unique ethos to represent the modern-day ambiance and spirit of its location. While all hotels feature a distinct image, the brand’s unifying aesthetics are present in their shared focus and attitude toward modern living rather than the design of their locations.
EDITION is about his attitude and the way he makes visitors feel rather than through physical decoration. Sophisticated common areas, finishes, interior design, and subtle details found throughout all locations serve to be part of, but not defining, the experience. EDITION offers an experience and lifestyle that explores unprecedented intersections, balance evoked through design and innovation, and a consistent and international level of high-quality service for an often neglected market of culturally informed guests who are connoisseurs of excellent service.
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ABOUT ENRIQUE OLVERA
Enrique Olvera (born in Mexico City, 1976) completed his apprenticeship at the Culinary Institute of America in New York. On his return to Mexico, at the age of twenty-four, he opened his flagship restaurant, Pujol, which is now the base for a large-scale original gastronomic proposal marked by an obsession with detail; Imaginative and continuous exploration in both the selection and combination of ingredients; Mastering both traditional and contemporary techniques.
Both Pujol and Chef Olvera have been widely recognized and are the subject of constant attention from the diverse and prestigious international media.
Every year since 2011, Pujol has been ranked among the world’s 50 best restaurants and is currently ranked 12th in the world, and last year Pujol also received the Sustainable Restaurant Award in recognition of the way it has redesigned its menu and practices in order to improve the impact on its own environment.
Olvera entered the US market in 2014 with Cosme, in New York; The New York Times called it “Best New Restaurant” of the year. Awards and recognitions soon followed, and today Cosme is ranked 23rd in the list of the 50 best restaurants in the world. Atla opened three years later, also in New York. Olvera also operates four Eno restaurant locations in Mexico City (Virreyes, Petrarca, Roma, Museo Jumex and Calle Tokio); He is co-owner of Criollo, in Oaxaca City, along with Chef Luis Arellano; And he’s the creative chef behind the kitchen at Manta, at the Thompson Hotel in Los Cabos. In 2018, he launched two new projects: Casa Tio, a creative residence space, and Molino El Pujol, a shop that sells tortillas and other products made with fair trade corn from all over Mexico. The corn mill doubles as a content generation space related to the country’s holistic corn culture. Last year, he opened two different restaurants in Los Angeles: Damien and Detroit. Also in 2020, Carao Restaurant at One&Only Mandarina opened its doors on the Riviera Nayarit.
Olvera is the author of the published volumes Uno (2010), En la milpa (2013), Mexico Inside Out (Phaidon, 2015) and Tu Casa Mi Casa: Mexican Recipes for the Home Cook (2013); He is also the editor of Boomerang magazine (2015). In addition to his writings on food, sustainability, and social responsibility, Olvera has worked as a tireless supporter – both inside and outside Mexico – of the nation’s culture. Gastronomy was of particular interest, leading to projects such as the Mesamérica – the food conference celebrated in three annual editions, from 2012 to 2014, as well as the related events Mesa Redonda and Mesa Abierta (2015). This year Mesamérica was held in Los Angeles, on April 30The tenth, with a broader approach to food, and also featuring discussions on society, arts, and culture. His efforts have greatly contributed to cementing the nation’s standing as one of the planet’s leading food destinations. His passion for preserving Mexico’s natural heritage as well as his awareness and respect for biodiversity is evident in his work as a chef as well as in his writing and promotional endeavours. He has served on the International Assessment Board of the Basque Center for Culinary Arts since 2013.
His latest editorial project is Veinte which is a book to celebrate Pujol’s 20th anniversary, published in March 2020.
