Table to dip guacamole, traditional hummus and beet hummus accompanied by corn chips, vegetable chips and vegetable crudités.
Version of the Madrid squid sandwich with a modern twist. French butter brioche bread with jig squid. With shiracha sauce aioli to enhance the flavor in each bite.
"MariPuris" (panipuris) stuffed with beef cheeks with boletus curry.
Vegan and very fresh dish. We confit the leeks and grill them, we make a vegetable tiger milk with passion fruit.
We mark the vegetables on the griddle and lacquer them with sake, mirin and miso
Roasted avocados on the parrilla with vegetables lined up on its ladder and tofu yoke
Artichoke confit for four hours at 60º with crispy egg and truffle ravioli accompanied by romesco sauce
Baked rice in a rectangular pan, flavored with seafood, octopus and scallops. Gluten-free alternative, without aioli.
Al dente pasta with fresh walnut and arugula pesto.
Oxtail stewed in red wine and glazed with its sauce and Pedro Ximenez wine. Garnished with a cloud of Grana Padano
Veal escalope with egg at low temperature and perfumed with Truffle Tuber melanosporum
Aged beef on brioche bread with roasted pepper chutney and Brie cheese.
30-day maturing beef loin marked on the griddle with a garnish of homemade straw potatoes and tempura-fried piparras.
Gluten-free, piparra-free alternative
Beef tenderloin chopped with a knife, seasoned with mustard, Perrins sauce, Tabasco, pickles and mixed with pasteurized egg yolk. Accompanied by confirmed fig vinaigrette and tomato.
Pork rib cooked slowly and with a final strong oven blow, ready to prepare corn tacos. (8 blocks)
Gluten free alternative, no corn tacos.
Thinly sliced salmon loin marinated in soy with mango, mirin and soy smoothie, coated in Furikake.
Cod fillets with a crunchy shrimp batter accompanied by traditional escalibada and soft green aioli.
Gluten-free alternative, grilled.
We cure the scallops in salt and sugar and citrus fruits to put them back in the shell on a soft pistachio ajoblanco cream, they also have a slice of grape and citrus pearls.
Salmon tartar marinated in remolacha, over Japanese albahaca, lined with kimchie and accompanied by spicy maize sticks.
Grilled sea bass fillet, with chilli and shrimp sauce served with Mantou bread
* Available exclusively on weekends and holidays.
Bowl of Madrid stew, cooked for 16 hours over low heat.
Served in a bowl with chives, mint and pickled piparra.
Cotton candy and chocolate tree with violet ice cream and red berries.
*Sakura (桜) - Sakura means cherry blossom and comes from saku 咲, which means to blossom or, alternatively, to smile/laugh.
The 口 in 咲 indicates an open mouth.
Typical British dessert adapted to NuBel with a Granny Smith apple base and topped with yoghurt ice cream
Croissant French toast soaked in milk and caramel with vanilla ice cream.
Express Tiramisu
Tiramisu perfumed with Palo Cortado wine served in an Italian coffee pot. Don't worry, we make it with decaffeinated coffee ;)
NuBel es el restaurante del Museo Reina Sofía. Un espacio vanguardista donde la música, la gastronomía y el diseño se encuentran.
NuBel es el restaurante del Museo Reina Sofía. Un espacio vanguardista donde la música, la gastronomía y el diseño se encuentran.
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