There’s a controversial Dutch restaurant that’s already taking over Madridpromises to give you a truly unique experience, eating giant seafood served in bags and without cutlery. In Spain we are specialists in seafood, we cannot forget that we live on a peninsula that receives its best specialties from the sea. There are regions like Galicia where they specialize in this type of recipes, so we will end up discovering a way of eating seafood very different from what they offer us in Madrid. A gastronomic experience that can end up offering us a type of food that can be essential for everyone.
Madrid is a pole of attraction for different elements that can be the ones that make the difference, so, in the end, it can end up being what makes an important difference in every sense. A city in which restaurants open and they do it in such a way that it allows us to know better the most authentic gastronomy. That time will have come when we will reconnect with a cuisine that is here to stay and that can at first surprise us, if we are not used to it.
The controversial Dutch restaurant that is sweeping Madrid
We are used to conventional restaurant chainsUsually pizzerias or hamburger restaurants, but what we may not have expected or known until now are seafood restaurants. This food is essential to be included in our diet.
We can discover a type of cuisine that we would never have imagined until now. It is time to bet clearly on a type of elements that are essential and that perhaps we had never thought could become a reality. We will be able to eat a real delicacy at a very low price.
Cooking seafood is not easy, it requires a special technique to succeed. This does not necessarily mean that without high cooking we can get a type of perfectly cooked dish. Sometimes the simplest thing can be the most complicated.
This is a Dutch seafood restaurant chain, a country that includes recipes from its colonies and those overseas countries that have won over a population dedicated to sea travel. The chain Wowcrab arrives in Madrid and it does so through the front door, with a new restaurant that surprises everyone who comes there.
In bags and without cutlery, this is what the seafood dishes at this restaurant look like
We are not able to conceive of seafood in plastic bags. It is served in this element and forces us to reach out to discover this type of recipes that will surely surprise us. If you are thinking of enjoying seafood in its pure state, do not hesitate, discover this type of food that will surprise you.
As this restaurant puts it: “Cajun seafood boils have been around longer than you probably thought… and they were invented in the 18th century! Then it evolved after being exposed to different cultures. Cajun cuisine originated with the French, where settlers introduced and developed this unique cuisine in North America in the 18th century. Here in Canada and the United States, Cajun boils were eaten in a Western way: with seafood, sausage, potatoes, and corn. With the French colonization of Asia, a new French-Asian style developed. This type of seafood boil was prepared with fish sauce, lemongrass, ginger, and traditional Cajun ingredients: old bay leaf, garlic butter, and Creole seasoning. This dish was typically eaten over a bowl of white rice in Asia. When a flood of Asian migrants arrived in the United States in the 1970s, they also brought the new French-Asian fusion to North America. Both Western and Eastern Cajun styles merged into the version we know today: French Cajun with an Asian twist, eaten with corn, sausage, and potatoes.
We repeat the same explanation from the website: “We are making fresh and quality seafood accessible to everyone again. With a new concept, we aim to make eating seafood fun instead of the conventional way you would expect to eat at a seafood restaurant. With our digitalized menus and simplified service, we strive to offer the best value and experience to our fans, so they can focus on what matters to them: a good time with fresh seafood and good company. “Since our seafood is sorted according to the freshest catch of the day, the content of our seafood may differ on a weekly basis, depending on what is available and sustainable to source during that period.”
