From the creators of Lakasa, comes Fokacha, an Italian restaurant that you have to try. César Martín, Marina Launay and their team debuted this new spot in summer 2020 in the same square as their celebrated restaurant. From pizzas to porchettas, from vitello tonnato to lampredotto, the Fokacha menu features the greatest hits of the transalpine country brought to you with the experience and creativity they're known for. In charge of the dining room is Marco Massolini, who comes straight from the Michelin-starred Montia in San Lorenzo de El Escorial; and Angelo Mazzette, a chef with professional experience in Italy, Switzerland, Mexico and Spain (Casa Marco) oversees the kitchen.
The space revolves around a stone oven designed in and brough over from Italy, seats 50 diners, and has an outdoor terrace. It shares a pantry with Lakasa (where the careful selection of products, paying attention to what's in season, is also fundamental) and adds new suppliers such as Luigi Guffanti, a family of cheese refiners who have been at their craft for five generations, and who provide the restaurant with local cold cuts, artisan cheeses (for the Fokacha cheese board – keep an eye out for the Parmesan and gorgonzolas) and the braided mozzarella di bufala used to make the pizzas.
Expect to see a personal touch in every dish. For example, their catalogue of fresh pasta, which they prepare daily from an Italian 00 wheat flour, includes a cacio e pepe with quail in its juice, some marmiñokis with scallops and tagliatelle sweetbreads and sea anemone sauce. Among pizza toppings you'll find smoked Iberian, red tuna with peppers, tomato and cullatello (cured ham). Even with the sacred tiramisu they take a chance, and make a version with blue cheese.
