When we speak of ember, it is pertinent to clarify that the grill does not necessarily or exclusively imply meat. The fire, as the only essential ingredient, enlivens the palate, imprinting its mark on the food. And in the task of not keeping the secret to almost nothing, we present this bastion of smoke. It is called Anonymous and makes delicious food, with international inspiration, around the fire without trap or cardboard.
And its location does not detract, that Aljarafe where the hospitality industry found a potential for growth, given the number of neighbors who established their homes here.
It is located next to the busy Avenida de las Civilizaciones, an area full of life where Anónimo has a lot to say.
The premises, very spacious and segmented in two parts, offers large windows and a succulent terrace for summer evenings. And in its cuisine, a contemporary look at the possibilities of fire and a tribute to farmers, transporters and the whole network that makes it possible for a dish to exist, for gastronomy to be celebrated.
Anonymous: fire, product and craftsmanship
Its menu explores the possibilities of the flame, such as its charcoal croissant or its seductive selection of meats, without neglecting a good amount of refreshing dishes. Pedro Valenzuela and Estefanía Ramos run this space, with chef Andrea Mylonas in charge of the kitchen.
Regarding the latter, one can find tiraditos, grilled anti-cuchero octopus, chorizo criollo, torreznos; also proposals from the vegetable garden -we were anticipating, not everything is meat-, and an appetizing repertoire of grilled cuts and fish. Rack of ribs, entraña or Angus picaña to pay homage as it should.
In addition, they bring a casual air to the weekends with their pizza menu and the tasting menu they have designed to summarize all their experience, very affordable and well worth trying.
An overview of its essence and a great desire to return. These are 7 of their most iconic dishes that make up the tasting menu, available from September.
A menu that is pure ember for less than 40 €.
The menu formula starts with an appetizing grilled scallop tartar on a base of pea cream, washed down with asparagus tiger milk.
A fresh and sensational second course is the Nikkei tuna tiradito, tiger’s milk with ponzu, rocoto and corn, whose toasted notes already anticipate the grilled meat. If the ingredients are not surprising, the play of flavors and aromas, acids and textures, which continue to open wide the palate, is.
The fire, as the guiding thread of the experience, begins to be noticed in one of its emblems: the “coal” croissant, a small piece filled with liquid carbonara and guanciale and crowned with a veil of Iberian jowl. It sounds as good as it tastes and brings back the memory of the ember.
At the zenith of the meal the grilled avocado is served. In this case it is served with a creamy mango cream and on a hazelnut crumble and kataifi nest.
The dish is surprising, however, because of the Parmesan ice cream inside, which adds saline and nutty notes that are incredible with the seal of the grilled avocado. It was a breakthrough that it was not necessary to have meat to talk about grilled meat.
Live dishes, homemade
Next is Andrea’s tortilla, made in various textures. Diced potato, poached onion, all bathed in liquid egg yolk and salty bread sponge cake. One of the most honeyed passes of the meal, the penultimate of the salty ones.
The wagyu loin or angus rib eyecloses the meal , an extraordinary cut that Anonymous cooks with the expertise of the trade. Just right, juicy, almost buttery, perfect for the sweet part, their flambéed torrija-donut. They water it with Baileys and accompany it with homemade vanilla and pistachio ice cream.
If you come, keep in mind that the menu costs 38 € without drinks and integrates the philosophy of Anonymous: fire cooking, the importance that the product deserves and live dishes, homemade from bread to desserts.
The dishes that make up the menu, except for the scallop and the main course (a cut of meat for every two people), are designed for sharing.
Live music and pizzas on weekends at Anónimo.
We are artisans because we respect the product, transform it with care and present it without artifice. We work with unusual cuts, vegetables that surprise and recipes that travel without losing their roots.
The Josper grill and oven are a spectacle. Facilities, in short, as refined as the ingredients they use and the care with which they elaborate their proposal.
All in all, Anónimo organizes themed events and dinners with live musical performances two Thursdays a month.
It is open from Wednesday to Saturday from 1:30 to 4:30 pm, from 9:00 to 9:30 pm. Sunday lunch service (13:30 to 16:30); closed on Mondays and Tuesdays.