Bump Green (Calle de Velázquez, 11) is defined as a charming space with designer furniture where you can taste seasonal products in creative gourmet dishes. In this restaurant, you can find a wide variety of fresh juices and salads. CovetED will let you know all about the food, design and space, carefully designed by Adriana Nicolau. Also, isn’t a perfect place to enjoy a brunch with friends.?
BUMP GREEN ’, TASTY, HEALTHY AND SUSTAINABLE
Bumpgreen is the place to discover and enjoy the inner movement, the Slow Food movement; the nearby kitchen, the recognized crop, practices respectful; food memory that brings back memories of other times, made by artisan’s hands and reinvented by cooks who have known see in them the uniqueness of tradition, proximity and commitment.
The healthy food approach and tasty reaches the public in an atmosphere of caring for sensations: the restaurant. A space in the city, sophisticated and welcoming. The Slow Food philosophy is transmitted through of the kitchen led by chef David Ariza and the pastry chef Jordi Bresó, and the team that collaborate with Bumpgreen.
The gastronomic space, created by Tomás Nofre, Adriana Nicolau and Rubén Vaquer, located in the Salamanca district, it has become one of the gourmet benchmarks From the capital. The idea behind this gastronomic space is simple: go back to the roots and be honest with what we consume. For this, they have David Ariza and Jordi Bresó, two Valencian chefs trained in the Basque Culinary Center who have produced an irresistible menu, highlighting a first-rate product that they have used to renew old recipes. In this way, you can find absolutely innovative creations: vegan oysters, made with sea herbs and a homemade emulsion created by Ariza; the tomato cream served inside the loaf itself; zucchini spaghetti with green pesto and pickle; the cruciferous salad with broccoli, cauliflower, basil and orange salt; or the cod rinds, chips created with the skin of white fish.
His love for the product and responsible gastronomy goes much further. This can be seen in the choice of discard fish they use (discarded by a large part of the industry due to their size or difficulty in being cleaned) and in Cachena beef (a Galician species in danger of extinction from which the hip is used, one of the least used parts). Bresó is a pastry chef and this is evident in his extensive menu of desserts and sweets: homemade ice creams (gluten-free), artisan sorbets with fantastic flavours (coconut and lime, apple and celery, raspberry and beets), tiramisu with mascarpone foam and crumbled panettone, artisanal carrot and coconut coca.
To finish, we must talk about its spectacular chic-vintage decoration, carried out by Nicolau, who has had fabrics by Lorenzo Castillo for Gastón and Daniela and decorative items by Guille de la Hoz, all for sale, which It allows that when we go home, in addition to being well fed, we can take some other exclusive object.
What does BumpGreen offer us?
Starters as appetizing as a vegetable-based coca-pizza from the garden or an organic quinoa salad. Delicious zucchini spaghetti with green pesto and pickled fish or tasty salmon tartar on a bed of wakame seaweed. And for dessert? A carob brownie with coconut milk, dates, hazelnuts and orange marmalade.
Adriana Nicolau one of our top interior designers from Spain is the mastermind behind the design of the restaurant.
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