{"id":2430,"date":"2018-01-30T18:14:00","date_gmt":"2018-01-30T16:14:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=2430"},"modified":"2026-09-20T11:57:28","modified_gmt":"2026-09-20T09:57:28","slug":"skull-st-bares-que-lugares","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=2430","title":{"rendered":"Skull st. , bares qu\u00e9 lugares"},"content":{"rendered":"
\nNi recuerdo las d\u00e9cadas que hace ya desde que Jaime Urrutia<\/b> y el resto de Gabinete Caligari <\/b>cantaban aquello del \u00abcalor del amor en un bar\u00bb<\/i>. Y es que los tiempos cambian pero la esencia permanece. Desde aquellos a\u00f1os del pasado siglo las tecnolog\u00eda, las redes sociales y mil cosas m\u00e1s han provocado un giro copernicano <\/i>en nuestras vidas, pero ese momento-barra-de-bar<\/i> permanece intacto a trav\u00e9s de los d\u00edas. Y no solo desde los tiempos de la movida madrile\u00f1a; los cambios que ha habido es esa cultura de taberna desde el siglo XVII hasta nuestros d\u00edas son insignificantes si los comparamos con los que han acaecido en cualquier otra faceta.<\/span><\/div>\n
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\nViene todo a ello a cuento de que uno sigue visitando entre restaurante y restaurante alg\u00fan que otro bareto <\/i>y sigue disfrutando de ese ambiente, de esa forma de comer y de esas raciones que cuando est\u00e1n bien hechas en nada tienen que envidiar al mejor de los manjares.<\/b><\/span><\/div>\n
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\nTuve ocasi\u00f3n de conocer hace unos d\u00edas Skull st<\/b>. , una taberna de-las-de-toda-la-vida<\/i> pero con un toque de modernidad y rollo canalla chic <\/b>que la convierte en diferente. Su propietario, Carlos N\u00fa\u00f1ez<\/b> es un viejo conocido de la gastronom\u00eda madrile\u00f1a. Tras forjarse en esto de los fogones junto a Santi Santamar\u00eda <\/b>en el Rac\u00f3 de Can Fabes<\/b> y trabajar posteriormente en lugares como Mugaritz<\/b>, Mart\u00edn Berasategui<\/b> o el hotel Villamagna<\/b>, Nu\u00f1ez asesor\u00f3 alguno de los proyectos m\u00e1s significativos en la historia del Grupo VIPs<\/b> (Iroco<\/b>, Teatriz<\/b>…) y creo hace unos meses Atlantik Corner<\/b> (incluido recientemente entre los Bib Gourmand <\/b>de la prestigiosa Gu\u00eda Michelin<\/b>).<\/span><\/div>\n
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\nSkull St<\/b>., su nuevo proyecto representa en palabras de su propietario  el esp\u00edritu de celebraci\u00f3n, la
\ncalidez y la magia alrededor de la barra de un bar.<\/b> \u201cLa vida est\u00e1 hecha para
\ndesgastarse y no para ir con cuidado\u201d, explica N\u00fa\u00f1ez, \u201cy queremos que el
\ncliente venga a compartir, a comer con las manos y a dejarse en casa los
\ncomplejos para disfrutar de la sencillez del bar de toda la vida\u201d. <\/span><\/div>\n
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\nEsa
\nesencia es la que ha inspirado un
\nrecetario en el que conviven sabores reconocibles y especialidades propias de
\nla tasca gallega o del Madrid m\u00e1s castizo con pinceladas modernas e influencias de
\nstreet food<\/b> de diferentes partes del mundo. Un compendio, en total, de 17 platos y 3 postres pensados para
\ncompartir <\/b>y que se presentan en una carta en formato de tabla peri\u00f3dica. <\/span><\/div>\n
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\nEn nuestra reciente visita no tuvimos fondo suficiente para probar el recetario completo, pero s\u00ed degustamos varios de sus platos. Magn\u00edfica su ensaladilla rusa con polvo de mojama<\/b>, originales y resultonas las croquetas tempurizadas<\/b> de sepia y gamba y quiz\u00e1s menos convincente la lasa\u00f1a de zamburi\u00f1as<\/b>. Divertido y refrescante el saam de pulpo con salsa de aguacate y lima<\/b> y potente y categ\u00f3rico el steak tartare con jalape\u00f1os, encurtidos y pico de gallo<\/b> que se presenta en mesa sobre una coca de pan. <\/span><\/div>\n
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\nComo pueden ver gui\u00f1os abundantes al producto gallego<\/b> (N\u00fa\u00f1ez es originario de Pontevedra) salpicados de creatividad <\/b>y cocina n\u00f3mada<\/b>. La mezcla, se lo aseguro, funciona perfectamente. En la parte l\u00edquida del asunto, cerveza de barril, vermut de grifo y una m\u00e1s que interesante selecci\u00f3n de c\u00f3cteles a cargo de Luis Miguel Vali\u00f1as<\/b>. Todo ello con un ticket medio de 25 euros. No se puede pedir m\u00e1s.<\/b><\/span><\/div>\n
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\nVisitar web de Skull St<\/a><\/span><\/div>\n


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Ni recuerdo las d\u00e9cadas que hace ya desde que Jaime Urrutia y el resto de Gabinete Caligari cantaban aquello del \u00abcalor del amor en un bar\u00bb. Y es que los tiempos cambian pero la esencia permanece. Desde aquellos a\u00f1os del pasado siglo las tecnolog\u00eda, las redes sociales y mil cosas m\u00e1s han provocado un giro […]<\/p>\n","protected":false},"author":1,"featured_media":2431,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurantes"],"yoast_head":"\nSkull st. , bares qu\u00e9 lugares - Gastro y Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gastroygourmet.com\/?p=2430\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Skull st. , bares qu\u00e9 lugares - Gastro y Gourmet\" \/>\n<meta property=\"og:description\" content=\"Ni recuerdo las d\u00e9cadas que hace ya desde que Jaime Urrutia y el resto de Gabinete Caligari cantaban aquello del \u00abcalor del amor en un bar\u00bb. Y es que los tiempos cambian pero la esencia permanece. 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