This Friday, the new edition of Madrid Gastro. The new movement has been presented at the Ugo Chan restaurant, a book dedicated to the contemporary transformation of Madrid’s restaurant scene. This work, driven by the Madrid Gastronomy Academy and edited by Abalon Books, has the collaboration of the Madrid City Council, reaffirming its commitment to gastronomy as a strategic driver of tourism. Additionally, this second edition is published in English for the first time, aiming to consolidate the city’s international projection as a gastronomic capital.
According to the delegate councilor for Tourism, Almudena Maíllo, «from the Madrid City Council, along with the Madrid Gastronomy Academy, we felt it was essential to take a step further and launch the first English edition of Madrid Gastro because the great talent of our chefs and the history behind each restaurant deserve to be known internationally.» Maíllo emphasized that «Madrid’s gastronomy is outstanding, according to the tourism perception survey.»
Written by journalist Alberto Fernández and with photographs by Luis de las Alas, this second edition captures the generational spirit of this new gastronomic wave that places Madrid at the epicenter of culinary innovation. Madrid Gastro. The new movement covers 16 emblematic gastronomic projects such as Alabaster, La Tasquería, Fismuler, Sacha, Triciclo, Lakasa, Corral de la Morería, or Ugo Chan.
A reflection of Madrid’s gastronomic update
Maíllo highlighted that «this book is a recognition of the establishments that have turned our city’s gastronomy into the new Madrid movement.» As the councilor stated, «six years after the first edition, this book still has the same strength: that of those who, every day, make Madrid the best place to eat in the world.»
The reissue includes significant updates such as chef relocations or replacements, as well as a selection of emblematic recipes that allow the reader to delve into the cuisine of each restaurant. A new prologue by the president of the Madrid Gastronomy Academy, Rogelio Enríquez, reflecting on the changes in the sector since the first edition, is added to those made by gastronomic journalist and critic Víctor de la Serna and the president of the Madrid Gastronomy Academy, Luis Suárez de Lezo, when the first edition was launched.
The new release will be available in bookstores, digital platforms, and major commercial chains, in Spanish and English, and will be distributed nationally and internationally. /
FUENTE
