Mercado de San Miguel, much more than a renovation. This historic market is a pioneer in creating the concept of the market as a place to eat.
The Mercado de San Miguel reinforces its culinary appeal with renowned chefs, without abandoning the essence of traditional markets.
Among these chefs are: Jordi Roca, Rodrigo de la Calle, Roberto Ruiz and Ricardo Sanz.
Mercado de San Miguel, much more than a renovation
This new bet after ten years of activity, is based on two lines of action:
new incorporations, some of them with national and international recognition chefs at the front,
the renovation of a good part of the posts that already made up the market. Regarding your proposal to achieve the desired gastronomic quality.
The re-launching of this market has as its objective: to emphasize that the Madrid San Miguel Market is a benchmark for European gastronomic markets.
And that he leads the gastronomic conversation, keeping intact its essence and further strengthening its commitment to tradition:
-Rocambolesc (Jordi Roca)
-Tacos, Margaritas and Punto (Roberto Ruíz)
-Paella by Rodrigo de la Calle
-Kirei by Kabuki (Ricardo Sanz)
-Grupo Arzábal (Iván Morales)
-Álvaro Castellanos
-Ahumados Domínguez
are some of the bets in this new stage.
New gastronomic proposal
After a decade of activity, starts a new stage based on two lines of action:
new incorporations, including those of renowned chefs at national and international level, and
the renovation of a large part of the positions that already formed the market.
In the new Market of San Miguel, which will continue to preserve the distinctive features of any traditional market. You can taste the artisanal and natural ice creams of the chef with 3 Michelin stars, Jordi Roca.
It is unknown at the moment if the little one of the Roca brothers. Who takes care of the sweet cuisine of the Celler de Can Roca restaurant since 2000. Will dare with some elaboration in the form of ice cream dedicated to Madrid, one of its hallmarks .
Great Chefs bet on this formula.
To conquer the most demanding palates based on traditional rice dishes, the chef with a Michelin star, Rodrigo de la Calle, icon of the green revolution and creator of the gastrobotanical concept, is already in charge.
The Madrid native, who has recently premiered El Invernadero, offers a wide variety of rations and tapas at the Mercado de San Miguel stand, ranging from Valencian paella to black rice, paella with vegetables, seafood and even seafood. Fideua.
Another of the big names of the new Mercado de San Miguel is the Michelin-starred chef Ricardo Sanz, responsible for what many consider the best sushi in Madrid and who will now head Kirei by Kabuki.
Japanese food
Very soon you will be able to taste several dishes in your market stall with sushis and sashimis as protagonists, although there will also be a wide range of soups, pastas and Japanese grill.
For its part, the chef who owns 1 Michelin star, Roberto Ruíz, at the head of Tacos, Margaritas and Punto, will pay a sincere tribute to his native Mexico based on tacos and margaritas.
Grupo Arzábal (Iván Morales and Álvaro Castellanos) is now dealing with the two central bars of the market.
Here the protagonist is the traditional tapas based on the recipes from Madrid, always using seasonal products of the best quality for their elaborations.
In addition, they make available to users, in cart format, their famous croquettes: cod, prawn, boletus, Idiazábal or Iberian ham.
Market of San Miguel.
The construction of the Mercado de San Miguel took place between 1913 and 1916 under the signature of the architect Alfonso Dubé y Díez.
This unique construction of the early twentieth century located in the plaza of the same name, very close to the Plaza Mayor, reopened on May 13, 2009, thus becoming the first gastronomic market in Spain.
Under the format of culinary culture center, San Miguel gave the starting signal in the creation of a successful model that several markets, spread throughout Spain and the rest of the world, have tried to replicate later.
It still retains its original iron structure of the early twentieth century, a characteristic that once shared with the markets of La Cebada and Los Mostenses, which finally succumbed to brick and concrete.
The Market Today
Currently, the San Miguel Market is one of the main gastronomic markets in Europe, becoming one of the most visited places in Madrid along with other spaces such as the Santiago Bernabéu Stadium or the Prado Museum.
This gourmet enclosure, which has been custom-designed for lovers of good food, is nowadays considered the gastronomic temple of Madrid.
Inside you can taste first quality products from different parts of the country: from tapas made with the freshest fish and seafood from the Galician coast, to a wide variety of gourmet cheeses that run throughout our geography, without forgetting the meats , fruits, vegetables, pastries and a host of options spread throughout the more than 30 positions that make up the market fleet.
Products Gourmets
Within this first round of openings is Ahumados Domínguez, a brand with more than 60 years of experience, which has decided to bet heavily on salmon, to which they have given a predominant role by offering it in different formats such as bagels or hamburgers.
As well as Café Negro, which include within its offer, in addition to its 100% Arabica coffee house and other specialties, Nitrogenated coffee.
A varied offer that covers the whole Spanish geography, is present in this Market of San Miguel, for now 10 years, allows its visitors to make a tour of Spanish cuisine within its four walls.
In that sense, the most select of our garden is represented in the Felixia stand, where fruits and vegetables are the protagonists of their salads, bowls and healthy juices.
CASA LHARDY, for its part, is responsible for preparing some of the most representative dishes of Madrid cuisine.
Cheese, Ham and Wines of high quality
The stand of Carrasco Guijuelo stands in the center of the market as the temple of Iberian ham, giving much of the protagonism to one of the most appreciated products outside our borders. However, the palette or tenderloin are also part of its offer.
In the same way, the meats of Spanish autochthonous races are exposed in Raza Nostra, company from Madrid that has been working for more than 40 years exclusive meats of veal, cow, ox, pig and lamb.
Cheese. Mercado de S Miguel, much more than a renovation
As for the cheese, one of the most representative products of our cuisine, it is worth mentioning that MYAVALDALOS is a tailor-made place for lovers of both national and imported cheeses.
Inside you can taste different tapas with cheeses of all kinds (cured, old, several D.O.P, etc.), besides being able to buy them to take home.
Mozheart, on the other hand, specializes in mozzarella, ricotta and fresh burrata, some types of cheese that combine with pesto, tomato or basil to make different tapas.
Fish and Seafood
On the other hand, fish and seafood still occupy an important part of the market offer.
This is possible thanks to positions like Morris, specializing in fresh and quality seafood brought daily from the Galician coasts.
For its part, Mr. Martin has managed to make a name in the market thanks to its fried fish cone (anchovies, squid, dogfish).
And something similar happens with Daniel Sorlut and his oysters “claires”, which are already an institution in the capital.
In addition, La Casa del Bacalao offers users a wide variety of tapas made with smoked, salted and canned fish.
Finally, Crab Crab Crab becomes a monograph about the crab, a product that combines surimi, wakame, genjibreo roe de lumpo, among other foods.
Sweets and drink
The sweetest touch to the market is provided by the Oven of San Onofre. Which is synonymous with the pastry tradition and has a menu composed of a wide variety of pastry, bakery and confectionery products.
The Yogurtería, on the other hand, allows us to choose between several toppings (fresh fruits, jams, mueslis and chocolates), to mix them with their frozen yogurt, handcrafted.
Drinks. Mercado de S Miguel, much more than a renovation
In addition to the bars mentioned above, those who visit this space can access a wide selection of wines at El 19 de San Miguel or Pinkleton & Wine.
In the latter case, in addition to red or white wine, you can taste cavas, champagnes and other spirits.
The corner specializing in Sherry wines is called The Sherry Corner. And there are different references of muscat, amontillado, oloroso and Pedro Ximénez.
For its part, lovers of vermouth have in La Hora del Vermut. The ideal place to enjoy the aperitif, since they can combine this drink with different types of pickles.
A process in full development in Mercado de San Miguel
Parallel, other stalls that were already part of the gastronomic offer of the Mercado de San Miguel. Such as the San Onofre oven, have carried out an update of their spaces and their letters.
What comes to confirm that this center of culinary culture is in a process of renewal of which other posts, such as Felixia. Mr. Martin or Carrasco Guijuelo, will also participate soon.
The design of the renewal and re-launch strategy of the central Madrid market was based on a strategic consultancy. Focused especially on improving aspects such as quality, health, prices, product and customer experience.
Restructuring. Mercado de San Miguel
As a result of this study carried out by the Mateo & co agency, the entire market has been restructured. Attending the categories of the products that are offered: food, drinks, sweets, coffee and take-away food.
Regarding the new openings. The new managers have searched at all times for authentic business formats. In which the cook is really involved, thus fleeing the franchise type formats.
In this way, the gastronomic offer of the Mercado de San Miguel now includes a wide variety. Goes from:
meats (Raza Nostra),
fish (Mr. Martin),
seafood (Morris),
cheeses (MyaValdalos),
sweets (El Ono de San Onofre),
or the sausages (Carrasco Guijuelo).
Despite the diversity, all positions have a common denominator:
the commitment to quality and the endorsement of the experience.
Mercado de San Miguel, much more
article written by Ángel Marqués Avila. Journalist.