Bikini Bar • Casa de Comidas NH Collection Eurobuilding MADRID Rafa Zafra builds on simplicity and tradition to elevate the F&B offer at an NH Collection flagship. Words: Agnish Ray • Photography: © Brandelicious (unless otherwise stated)
W
hether debating the finest cut of jamón serrano
mustard and pickled vinaigrette; tuna belly with peppers
or fighting over the last piece of manchego, ham
and onions; pastrami with stracciatella and pesto; and
and cheese are hot topics in Spain, particularly
sobrasada with honey and Mahón cheese. The selection
when you put the two together. It explains why a seemingly
is also a tribute to diverse varieties of bread, from the
simple ham-and-cheese toasted sandwich holds such
simplest white slices to brioche, coca and focaccia.
iconic status in the nation’s culinary consciousness.
“I’m always looking for purity,” says Zafra. “In my
A specific variety known as a bikini is said to have
kitchen, we make dishes with very few ingredients to
originated in Barcelona nightclub Sala Bikini, where it
unlock the real flavour.” Operating under the premise of
refuelled hungry partygoers through the 1950s, and now,
‘luxury that is enjoyed with your hands’, the chef wants
the hearty snack has inspired one of two new venues by
Bikini Bar’s diners to indulge in the pleasure of finger
Rafa Zafra at NH Collection Madrid Eurobuilding.
food. “What’s important about a bikini par excellence is
The Seville-born chef moved to Barcelona at age 24 to train with fine-dining legend Ferran Adrià, before going
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the quality of the produce,” he continues. “On top of that, you can add fun and creativity.”
on to develop a culinary offer of his own that stretches
Aside from its sandwiches, the bar’s menu offers sharing
from land to sea. Today, Zafra is known for restaurants
dishes like ham croquettes and Cantabrian anchovies. The
like Estimar, which specialises in seafood, and the meat-
bites sit alongside a cocktail menu featuring signature
focused Rural. His openings at the NH Collection brand
drinks such as Madriz-Madriz, blending gin with violet
flagship add to a growing portfolio – which also includes
cordial and elderflower liqueur; Andino, mixing pisco
Amar at El Palace in Barcelona – further exposing the chef
with mango and ginger; and Mezcalita, combining the
to the nation’s record number of tourists.
Mexican agave distillate with Cointreau and chipotle.
Bikini Bar, a new spot for cocktails and snacks,
Alongside the bar, Zafra has opened Casa de Comidas,
celebrates the sophistication and inventiveness that can
a restaurant based around the comforting and authentic
be found in the otherwise humble dish from which it
flavours of Spanish cuisine. Iberian cheek, goat shoulder
takes its name. Zafra’s bikinis range from the classic
and peppered beef tenderloin are amongst the meats
ham and cheese to versions containing steak tartare with
dished up here, while fish options include confit skate