Chef Mario SANDOVAL – Restaurant COQUE, Madrid Capital

By: Journalist Margaux A. Cintrano
Photo Copyright: Restaurant Coque, Madrid Capital

Executive Sandoval draws on the bounty of local seasonal products which he turns into various tasting crates with upscale taste explosions however, profoundly steeped in tradition with evolutionary twists. The exquisite venue located in Barrio Salamanca, Madrid, houses an excellent wine cellar.
The trilogy of brothers, Sommelier Rafael, Maître Diego and Executive Chef Mario Sandoval obtained three Michelin Status at their former restaurant, Coque, 28 kilometres from Madrid Capital in a small town called Humanes.
Several years ago, they decided to move into the Capital.
Chef Mario has written several books, including Whiskey and Food, which includes a gold mine of recipes for the home gourmet in mind.
Margaux: Tell us about your autumn 2019 carte.
Mario: Noquis Boletus Mushroom buttons served in an Iberian Ham broth is a nice warmer. Autumn´s seasonal vegetables from the family garden, Grilled Crevettes (carabiñeros) with a pinch of curry salt and citrus. Portobello with poached egg and a sprinkling of black truffle. Escabechado of Sea Bream. Roast lacquered in our wood ovens, Braised on flame wild squid, and Suckling Piglet (cochinillo)
Margaux: Wow ! Amazingly extraordinary .. And for dessert ?
Mario: Columbian Maracuya Fruit with Rum Candy and also a Chocolate something.
Margaux: To move on, tell us about your 1st restaurant, in Humanes.
Mario: Firstly, Humanes is 28 kilometres from the center of Madrid via railway. Coque had become a quintessential dining point of reference at an international level. I was the youngest Chef at that time to receive a Michelin Star in 2006. I was twenty five years old.
Margaux: I understand that you have also worked with Relais & Chateaux Hotels.
Mario: Yes, I had worked at Hotel Orfile in Barrio Colón. It was an exemplary experience and period of grand growth.
Margaux: 2020, do you have any projects or goals in mind ?
Mario: A second Michelin Star, hopefully .. And to enlargen our organic gardens.

Publisher Margaux Cintrano of Beyond Taste, Oltre il Gusto Magazine