The Restaurante Malvasía Madrid and its chef Vicente Fresnilla
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Article added on August 7, 2003
Vicente Fresnilla is the chef (Jefe de Cocina) at the Restaurante Malvasía in the Hotel HUSA Princesa Madrid. He has over 30 years of experience in the world of cooking.
Vicente Fresnillo offers Mediterranean cuisine in the semi-circular shaped restaurant. He maintains a balance between modern dishes and traditional cuisine. Here and there, a subtle Asian influence with the use of soy sauce or ginger can be detected.
The Malvasía's intimate setting, with room for only 46 guests, is ideal for business meetings as well as private lunches and dinners. The menu changes according to the season. All meals are prepared at the moment with fresh products; no convenience food or pre-prepared dishes are offered here, in contrast to what you sometimes encounter in hotels of this size. The latest technology is used in the kitchen.
Among the restaurant's regular highlights are meals from Galicia: "Ahumados de Mar y Montaña" (Smoked Delicacies from the Sea and Mountains) and "Tres Pescados sobre una Bearnesa de Mariscos" (Three Fishes in Seafood Béarnaise Sauce), with juicy, grilled turbot, hake and grouper. Article by Louis Gerber
A dinner at the Malvasía
As a starter I had a refreshing asparagus cream and a small portion of soft and juicy oxtail in a sort of bag called a buic (similar to spring rolls). To accompany our meal we were served a fruity white wine from the Spanish region of Cataluña (Penedès).
The first dish was a delicious melon cream garnished with small pieces of jamón de tamo, a type of cured ham. Then came a refined duck foie gras surrounded by pear sauce, blackberries, and blueberries. The combination of the different flavors made it an interesting dish.
The second and main dish consisted of three types of fresh fish: salmon, goosefish, and turbot with a seafood sauce on top. It was as good as it gets.
Finally, we were served small portions of a selection of a variety of cakes: chocolate, nuts and olive oil ice cream, which I thought was an original idea. The whole meal was accompanied by the sound of piano and the kindness of the waiters. Reviewed by Paloma García Romera
A vegetarian dinner at the Malvasía
As an aperitif, the chef served a light cream of asparagus, a specialty from Aranjuez. It was followed by green beans with leek as an appetizer. A refreshing gaspacho, a traditional cold Spanish tomato soup was next. It stimulated the sense of taste and made curious for the dishes to come.
The cuisine remained on the light side with a vegetable dish with onions, pepper and fried potatoes in natural olive oil. The following mushroom risotto was more on the average side.
Among the many desserts was a subtle custard cream terrine with red seasonal fruits, a very original olive oil ice cream, a rich walnut cake, a delicious and light millefeuille with subtle a taste and a bitter chocolate cream cake with mint sauce. Coffee and tea were served with rich almond cookies and chocolates.
The dinner was accompanied by live classical piano music. The decor was simple but elegant,, the personal pleasant and helpful. My only unfulfilled wish was a bit more original vegetarian main courses. Reviewed by Louis Gerber in July 2003
The chef at the Restaurante Malvasía: Vicente Fresnilla.
Photograph copyright: Hotel HUSA Princesa.
More articles about Madrid
- Hotel Hesperia Madrid
- Hotel HUSA Princesa + history of the HUSA group
- Hotel Ritz Madrid
- Hotel Wellington Madrid
- Goya Restaurant
- Restaurant Goizeko Wellington
- Madrid sightseeing guide
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View of the Restaurant Malvasia. Photo copyright: HUSA group.