Talent, Illusion, Experience = Gastromium

 
The subtitle for Gastromium, which opened at the end of 2008, is not fine dining, not haute cuisine but ‘sibarita’ (gourmets). What three young chefs, Miguel Díaz, José Luis Carabias and Ernesto Malasaña, who honed their skills in the country’s top restaurants, have sponsored in a 242 sq m house in Seville’s upmarket El Provenir district, claims to have cult dimensions, a place to indulge, exchange ideas and emotions. A room, which plays around with countless lighting elements is revealed behind the heavy, double façade of the entrance, a room that breathes subtle sophistication, restraint and rationality, reinforced with elements such as upholstered units in grey and gold, which enhance and improve the acoustics. Four zones shape the display-cabinet-like unit. The 45-seater dining area looks right into the kitchen, a hotbed of creations which have already won a single Michelin star. Whether smoked eel, cod or hake, foie gras or filet of beef, everything is prepared and presented artistically. Apart from individual dishes, guests have three menus to choose from, most of which are served to well-off gourmets, at prices starting from €45. The management trio and their team serve 55 guests a day on average and are reckoning on annual sales of €1-1.2 m, with an average check of €80.
 
www.gastromium.com
 

 
| 23 April 2010 |