Sara Aznar and Nacho Ventosa, owners of restaurant Los 33, together with head chef Oswaldo González, invite Tomos Parry, chef at Brat (1*) and Mountain (1*) restaurants in London, to join forces on the grill of Madrilean restaurant Los 33, next Wednesday, November 13th.
Madrid, November 7th 2024 – On Wednesday November 13th, restaurant Los 33 will open its doors to a foreign chef for the first time, to jointly celebrate gastronomy, produce and embers. On this occasion, Welsh chef Tomos Parry, founder and owner of restaurants Brat and Mountain, both located in London, and recognised with 1 Michelin Star, will cook for one night with Oswaldo González, head chef at Los 33.
An appointment in which the grill skills of both cooks will come together and that can be enjoyed in a single night service with two shifts, for a total of 40 diners.
Sara Aznar and Nacho Ventosa, founders and owners of Los 33 has declared they “could not be more excited about this collaboration with Tomos Parry, who we all look up to. His philosophy in the kitchen is very similar to that at Los 33, with the utmost respect for produce, tradition and fire.» For chef Oswaldo González, this opportunity marks a big milestone in his professional trajectory as a cook. We really believe this is an amazing opportunity which we will all really enjoy and learn from”, he said. On his side, chef Parry has assured to be “very excited to be cooking in the beautiful city of Madrid alongside Oswaldo & Los 33 team. We are very aligned in our soulful approach to cooking the best produce simply over fire in a vibrant and exhilarating setting. Our dishes will include some Brat classics along with some that will be influenced by what we see in the markets. My restaurants are heavily inspired by the cooking of various regions of Spain and I’m proud to have built many deep friendships and connections over the years with chefs, fishermen, producers and winemakers based in Spain.”
With produce and the grill as the guiding threads of both concepts, the idea of cooking together came up organically. Passionate about the culture and Spanish product, and our recipes and traditions, chefs Oswaldo González and Tomos Parry have jointly defined a menu that perfectly reflects the philosophy they share in the kitchen.
The proposal will be structured around the usual format of restaurant Los 33. The main goal is that all dishes are placed at the center of the table, and designed to be shared. So, the menu starts with a sequence of small starters, followed by a beef chop with its sides, also to the center, and also to share.
This way, diners can enjoy the iconic dishes of both restaurants, including the already famous grilled Bikini from Los 33, or its classic Onion Soup, as well as the Lobster Caldereta and the Raw Langoustine, the most characteristic dishes at Brat and Mountain.
THE MENU
Grilled Bikini, Los 33
Anchovy from Santoña, Los 33
Grilled piparras, Los 33
Raw Langoustine with new season citrus, Brat
Wood fired bread with wild mushroom, Brat
Carpaccio with 250 days maturation process, Los 33
Roasted leeks with fresh cheese and chestnuts, Brat
Grilled Wood Pigeon Skewer, Brat
Onion Soup, Los 33
Spiny Lobster Caldereta, Brat
Waguy ox chop with 250 maturation process, Los 33
Potatoes, peppers and lettuce, Los 33
Mascarpone Flan, Los 33
The set menu will be served to the whole table, and will have a total cost of 110€, without drinks.
Reservations are open to the public, and can only be made through the website of restaurant Los 33 or by telephone at +34 656 57 75 18.
About Los 33
At Los 33, the proposal is based on simple dishes that keep a relationship between Spain and Uruguay, combining recipes from here and there. Its hallmarks are the highest quality product, proximity and season, the fire and the grill. They are extremely demanding in the search for produce, and very conscientious with cuts and suppliers.
Everything started with the Hispanic/Uruguayan heritage of the owners, Sara Aznar and Nacho Ventosa. It took place during a celebration in José Ignacio (Punta del Este, Uruguay) that revolved, as is usually tradition there, around a grill, but this time in a different way. It was then that they realised that this concept would fit perfectly with Madrid and its culture.
From the beginning, and given their experience in the hospitality sector, Sara and Nacho contemplated the project as a kitchen and ember space that keeps the kitchen open from 1.00 pm to 1.00 am, just like a neighborhood bar. In this way it manages to gather different generations, and ambiances at different times of the day. For such, the space has two areas, a more informal one with high tables and sofas, without reservations, and a more formal one with low tables in front of the grill, to enjoy a gastronomic experience; plus a large bar at the entrance to enjoy a cocktail or a glass from an extensive wine list.
Los 33 has been recognized by the Repsol Guide with the distinction of ‘Recommended’ for the new edition of this year 2024, as well as ranked n.15 on The World’s 101 Best Steak Restaurants’ list.
At the head of the kitchen is Oswaldo González, a fundamental pillar of the project from day one. His career in the kitchen began in London, where he worked at Benares (1* Michelin), The Palomar, the Four Seasons hotel, and Arzak’s restaurant. From there, he continued to travel the world, with stops in China or Peru, where he was trained by the great Gaston Acurio, to return later to his hometown, Madrid, and continue learning in the kitchens of DSTAgE or Triciclo.
The cellar of Los 33, run by Silvia Machado, brings together more than 100 references and ranges from classic wines to new trends, from great national and international labels, to those most difficult to find and demanded by the most wine lovers. Silvia’s professional career as a sommelier and head of the restaurant started in 2014 at several gastronomic restaurants in Galicia, such as Loxe Mareiro, A Tafona and Culler de Pau. From there she made the leap to Asador Etxebarri, where she managed the great wine list of one of world’s best restaurants. She then arrived to Madrid, to work at Triciclo, and then collaborate on the project that today is OSA.
The cocktail proposal is run by Pablo Pan who also works mixing ingredients from the two gastronomic cultures, always based on a traditional cocktail bar.
About Tomos Parry, Brat and Mountain
Tomos Parry was born in Anglesey, an island on the coast of North Wales. From an early age, he spent weekends working in a local restaurant. Tomos then moved to London, aged 25, beginning his professional chef career at The River Café. After a few years, he moved to Michelin Starred Kitchen Table in Fitzrovia, before progressing to Head Chef at Climpson’s Arch in Hackney. From there, he went on to open Kitty Fisher’s in Mayfair, and was instrumental in its success.
In March 2018, Tomos opened his first restaurant, Brat, on Redchurch Street in Shoreditch, drawing on his Welsh heritage and influence from the Basque region of Northern Spain. With a menu favouring seasonal British produce, cooked on an open fire wood grill, Brat was awarded its first Michelin star in October 2018, just six months after opening and was named London’s best restaurant at the 2019 National Restaurant Awards and has featured in the top 10 ever since. In 2020, Brat was also awarded Squaremeal’s London restaurant of the year. In the summer of 2020, Brat announced its residency at Climpson’s Arch, marking Tomos’ second permanent London restaurant and has been serving wood-fired dishes to East London’s well-loved courtyard since.
In July 2023, chef Parry opened Mountain on Beak Street, in the heart of Soho. Mountain is a wood grill and wine bar, reflecting Tomos’ favourite meals from journeys across Spain over recent years. Inspiration is drawn from long lunches around barbecues in friend’s vineyards, small plates of raw prawns in bustling fish markets to hearty slow braises of shellfish, rich beef sweetbreads in local tavernas and youthful memories of landing shimmering wild sea bass from Anglesey. As ever, Tomos’ cooking is led by long standing relationships with the fishermen and farmers in Wales and Cornwall.
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