Madrid Restaurant Makes Veggies Stars

The culinary force behind Flor is São Paulo-born chef Cadu Gasparini, who honed his skills in Italy before making his mark on Madrid's food scene. His new venture is an evolution of his work at Gota, a natural wine bar that began as a clandestine operation inside a bakery and grew into a reference point for wine lovers in the city. Flor's philosophy is not about strict vegetarianism but about shifting the perspective, using animal protein as a condiment rather than the main event. This approach allows vegetables like kohlrabi, fava bean leaves, and fennel to take the spotlight in a fine dining context, moving beyond the traditional side dish role. The restaurant, located on Calle Algete, 17, was designed by Gasparini and his partner, interior designer Andrea Rubio, to be open, luminous, and comfortable. The ambiance is intentionally relaxed, eschewing formality for a blend of high-end cuisine with the casual energy of a wine bar, complete with vinyl records playing. Diners can expect a six-course tasting menu for around 60 euros, with a shorter, more affordable three-course version offered on Thursday and Friday afternoons for 35 euros. This pricing strategy is a conscious effort to make the fine dining experience more accessible and "fair" in the chef's view. Flor joins a growing plant-forward movement in Spain, a trend marked by increasing consumer demand for vegetable-based dishes for both health and environmental reasons. The restaurant's debut is timely, as "plant-based" and "sustainability" are noted as major culinary trends in the country. Madrid's vegetable-centric landscape is diverse, ranging from Michelin-starred high-end "green haute cuisine" at places like El Invernadero to a plethora of casual vegan and vegetarian spots. Flor carves out a niche with its focus on elevating vegetables for all diners, not just those following a strict vegetarian or vegan diet.