NuBel
Cócteles, Internacional, Spanish, Mediterranean, Brunch
Museo Reina Sofía, Calle de Argumosa, 43, 28012 Madrid, España
CLÁSICOS NUBEL
Table of guacamole, traditional hummus, beet hummus with tortilla chips, vegetable chips and veggie crudités.
Table to dip guacamole, traditional hummus and beet hummus accompanied by corn chips, vegetable chips and vegetable crudités.
Squid brioche with Shircha aioli (2 units)
Version of the Madrid squid sandwich with a modern twist. French butter brioche bread with jig squid. With shiracha sauce aioli to enhance the flavor in each bite.
Bao bread with Soria bacon, pickles and lime mayonnaise (2 units)
Crispy Soria pork rinds in Bao bread accompanied by cucumber and pickled onion
Parmesan fritters with smoked pork knuckle and herb yoghurt (5 pcs)
Melty cheese spheres topped with tender knuckle meat
Glazed squid and onion donuts with roasted pepper aioli (2 units)
Squid stewed according to the traditional recipe that fills homemade donuts
ENSALADAS Y VERDURAS
Acevichado leeks with passion fruit
Vegan and very fresh dish. We confit the leeks and grill them, we make a vegetable tiger milk with passion fruit.
Grilled Eggplant and Mushrooms with Miso
We mark the vegetables on the griddle and lacquer them with sake, mirin and miso
Artichoke confit with crispy egg ravioli, truffle and romesco sauce
Artichoke confit for four hours at 60º with crispy egg and truffle ravioli accompanied by romesco sauce
PASTAS Y ARROZ
Rice in llauna with scallop and octopus
Baked rice in a rectangular pan, flavored with seafood, octopus and scallops. Gluten-free alternative, without aioli.
Egg tagliatelle with walnut pesto and fresh arugula
Al dente pasta with fresh walnut and arugula pesto.
XL cannelloni of oxtail with PX
Oxtail stewed in red wine and glazed with its sauce and Pedro Ximenez wine. Garnished with a cloud of Grana Padano
Madrid stew bowl
* Available exclusively on weekends and holidays.
Bowl of Madrid stew, cooked for 16 hours over low heat.
Served in a bowl with chives, mint and pickled piparra.
CARNES
Smoked aged beef burger
Aged beef on brioche bread with roasted pepper chutney and Brie cheese.
Cooked beef loin tataki with straw potatoes and piparra in tempura
30-day maturing beef loin marked on the griddle with a garnish of homemade straw potatoes and tempura-fried piparras.
Gluten-free, piparra-free alternative
Slow-cooked Angus ribs glazed with homemade BBQ and chips
Angus ribs cooked for 12 hours, carved and served with chips and pickled red cabbage as a side dish
Steak tartare with fig vinaigrette
Beef tenderloin chopped with a knife, seasoned with mustard, Perrins sauce, Tabasco, pickles and mixed with pasteurized egg yolk. Accompanied by confirmed fig vinaigrette and tomato.
Lacquered pork rib tacos with chipotle sauce
Pork rib cooked slowly and with a final strong oven blow, ready to prepare corn tacos. (8 blocks)
Gluten free alternative, no corn tacos.
PESCADOS Y MARISCOS
Salmon sashimi with Japanese spices
Thinly sliced salmon loin marinated in soy with mango, mirin and soy smoothie, coated in Furikake.
Battered cod in shrimp tempura, with escalibada and crispy seaweed
Cod fillets with a crunchy shrimp batter accompanied by traditional escalibada and soft green aioli.
Gluten-free alternative, grilled.
Lacquered octopus with anticucho, causa limeña and Kalamata mayonnaise
Lacquered octopus leg with anticucho, accompanied by causa, mayokalamata and plantain chips
Salmon tartare in shiso and spicy popcorn. 4 pcs
Salmon tartar marinated in remolacha, over Japanese albahaca, lined with kimchie and accompanied by spicy maize sticks.
Sea bass with shrimp chili sauce
Grilled sea bass fillet, with chilli and shrimp sauce served with Mantou bread
DESSERTS
Sakura Nu Bel
Cotton candy and chocolate tree with violet ice cream and red berries.
*Sakura (桜) - Sakura means cherry blossom and comes from saku 咲, which means to blossom or, alternatively, to smile/laugh.
The 口 in 咲 indicates an open mouth.
Apple, sultana and walnut crumble with yoghurt ice cream
Typical British dessert adapted to NuBel with a Granny Smith apple base and topped with yoghurt ice cream
Half Moon Bread Torrija
Croissant French toast soaked in milk and caramel with vanilla ice cream.
Express Tiramisu
Express Tiramisu
Tiramisu perfumed with Palo Cortado wine served in an Italian coffee pot. Don't worry, we make it with decaffeinated coffee ;)
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