With the double z as his trademark and embers in his DNA, the Argentinian chef Franco Malacisa arrived in Madrid to open several restaurants. The first of them, in operation since September, is brazzarue Orfila, where it offers cuisine … River Plate but staff, fire, product and good atmosphere.
The premises manager is his son, Donato. The father comes and goes, as on the “other side of the pond” he continues to run his successful businesses, the main one, pizzain the Cardales neighborhood, close to the city of Buenos Aires and destination as a second home for its upper middle class. He opened it with his wife and mother of his five children, Cecilia, upon his return to his native country after spending some years in Italy and other parts of Europe working in various homes.
Today, at just 25 years old, the Malacisas’ firstborn runs both Brazza and the second establishment they opened in the Spanish capital (and they say they will continue to grow), named Fenzzélocated next to Retiro Park and focused on tapas and more Mediterranean cuisine.
With thoughtful dishes to share and some ingredients In each of them, the letter that they sent during their European landing, in the premises of Chamberí previously occupied by another Argentinian, Fayer, has as a common thread the embers and the expression that the good product acquires after the imprint of fire.
So, with the chipas or cheese rolls offered in the bread basket, here you can taste the classics meatballs Cut with an Argentinian knife (6 euros) or a few sweetbreads breaded with lemon and chimichurri (22), but also grilled vegetables such as artichokes (15), asparagus (15), tasty broccoli with sesame and peanut sauce (13) or sweet potato, in this case grilled (10). There is also a homemade country pâté, accompanied by brazza toast and plum jam (10), brazza octopus (26) or grilled sausages (13).
THE meats They of course take center stage, with premium Argentine rump steak (38), sirloin skewers (28), premium Argentine low loin (48), premium entraña (42) or pieces of matured Galician blond cow (120 per kilo), Galician Friesian cow (90/k) or tomahawk (95).
“What I do is cook like my grandmothersonly in a professional way”, repeats Malacisa, of Italian origin, who thus draws from her career and her history her interpretation of everyday Argentine gastronomy, which she understands as linked to emotion.
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What to order:
dumpling, sweet potato, broccoli, meat. -
Perfect for:
lunch or dinner as a couple or with friends. -
Address:
C/Orfila, 7, Madrid. Open from Tuesday to Saturday for lunch and dinner, Sunday only at noon.
If in the desserts If you want to complete the Argentinian experience, you absolutely have to eat cheese and sweets (sweet potato or quince, 9), chocotorta (12) or dulce de leche crepe with vanilla ice cream (14). The liquid menu includes Spanish and Argentinian wines, as well as the usual drinks.
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