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(story)

food you crave,
not food you need explained.

insane was born from the need to create a place that resembles what i was craving: healthy food, sometimes indulgent, sometimes conscious, always great products.

convenient by day, indulgent at night. join us unannounced: our doors will always be open for you.

the chef pointing at a cheese toastie, one eyebrow up

(the intention)

limits make
us better.

  1. season. we cook what's growing now, not what's flown in.
  2. scrap. peel, stem, bone, bread end. it all becomes something.
  3. ferment. time is an ingredient. we use a lot of it.
  4. measure. we weigh what we waste, so next week we waste less.
the chef holding up a whole tuna in the kitchen, grinning
a mountain of diced squash with the knife still in frame
the chef roaring at a bunch of muddy leeks

(release notes)

nothing here
is finished.

the foundations don't move: real product, real technique, real hospitality. everything on top is a test, and you're in it.

  1. v0.1cocina beta: set menu tested
  2. v0.2cocina beta: sandwich pop-up tested
  3. v0.3market study: what does madrid crave? done
  4. v1.0calle maría de molinabuilding · 1 dec
  5. v1.1whatever you tell us on day onenext

(hospitality is the lens)

does it make
your day better?

every dish, every drink, every hello gets the same three questions: does it welcome you, will you want to come back, does it make your day better. if the answer is no to one of them, we don't make it.

the chef taking a huge bite in the kitchen
guests pulling apart a sandwich and fries at the counter
a glass of white wine beside a small plate
raw tuna in lettuce cups with citrus and flowers

“me sorprendió mucho el menú. la propuesta de platos es muy diferente a lo que hay en madrid.”

marina velasco

“su cocina de mercado es maravillosa. es un lugar al que apetece volver una y otra vez.”

pablo salvador
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