KOMA RESTAURANT
In March, Koma restaurant begins a new chapter under the guidance of chef Alex Marugán. This profound change doesn’t seek to break with the past, but rather to refine it: a more essential, direct, and mindful cuisine, where the grill takes center stage in our gastronomic narrative.
The concept finds its identity in less-traveled territory: the application of fire to fish, vegetables, and of course, meat, without abandoning stews and broths. It’s a cuisine that looks to tradition, to its origins, understanding fire as the primary technique, and crossing borders to encounter more distant flavors that make the Koma experience truly unique. Always respecting preparation, balance, and precise presentation.
An honest and contemporary cuisine, where fire is not a gesture, but a language.
RECOMMENDED DISHES
– Homemade Corvina Ceviche Sausage
– Sea Bream with its Bones and Innards in a Suquet Sauce
– Grilled Sea Bream Neck
– Grilled Sea Bass with Collagen Emulsion
– Grilled Mackerel with Emulsified Galician-Style Fried Vegetables
– Dry Rice with Grilled Vegetables
