Pablo López
Pablo López | Brutalista Madrid, Spain
Biography
Pablo López Ibarra is the chef and person responsible for Brutalista, a project he launched in Madrid from which he has developed a personal cuisine. Before embarking on his own professional path, he worked in different kitchens, including La Tasquita de Enfrente, Lera, Nakeima, Kena and Tripea. This career brought him into contact with both traditional cuisine and approaches influenced by other culinary cultures, experiences he has subsequently incorporated into his own cooking.At Brutalista, López works with market and seasonal produce and recovers traditional techniques that have gradually disappeared from everyday cooking. Escabeche occupies a particularly prominent place in his work, a technique he explored in depth during his time at Lera and applies to meat, fish and vegetables. Salt curing, fermentation and other preparations related to preserving and transforming produce are also part of his repertoire.
His approach starts from the popular recipe book and seeks to update it without losing sight of its roots. The Brutalista menu changes according to the market and the time of year, and the restaurant currently describes itself as a taberna de comidas. López's cuisine is characterised by the prominence of produce, the use of stocks and sauces, and a contemporary interpretation of recognisable techniques and flavours.
Sessions
13:45h
Workshop with tasting |
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Regional cuisines
Escabeches, Cured Foods, Fermented Foods
Pablo López
Brutalista
Chef
Speaker