Sisapo Menu Overview.
Nestled in the vibrant Chamberí neighborhood of Madrid, Sisapo invites you to indulge in a *culinary journey* where Spanish, Asian, and South American influences unite under the skillful hands of Chef Alejandro Aguirre. This menu showcases a delightful array of dishes, each crafted with the finest ingredients, presenting a feast for the senses.
Starters.
Begin your culinary adventure with a selection of innovative starters that set the tone for your dining experience. Each dish is a testimony to the creative spirit of Sisapo, featuring bold flavors and unique combinations.
- Ensaladilla Limeña, Tartar de Atún Rojo Balfego, Huevos Fritos de Codorniz y Ají Amarillo : A refreshing salad paired with exquisite tuna tartare and quail eggs, elevated by the kick of yellow chili.
- Patatas Sisapo con Mayonesa Chipotle : Crispy potatoes served with a smoky chipotle mayonnaise for an irresistible dip.
- Ceviche de Corvina, Leche de Tigre, Maíz Cancha y Boniato Asado : A classic ceviche featuring corvina fish, paired with tiger's milk, toasted corn, and sweet potato for a savory explosion.
- Zamburiña Flambeada con Salsa de Miso, Yuzu y Pico de Gallo : Flambéed scallops served with a delicate miso sauce and yuzu, accompanied by pico de gallo.
- Gyozas de Carabinero, Jugo de Sus Cabezas, Coco y Citronela : Delightful gyozas filled with carabinero prawns, enhanced by prawn head juice and coconut.
- Shao Mai de Rabo de Toro con Huevo de Codorniz y Sichimi : A delectable oxtail shao mai topped with a quail egg, spiced with sichimi.
Mains.
The main courses showcase a blend of techniques and ingredients, harmonizing flavors from distinct culinary traditions. Each dish is a celebration of creativity and taste.
- Carrilleras al Oporto con Burratina Atemperada, Almendras, Cacao y Hierbabuena : Succulent Oporto-braised beef cheeks paired with creamy burratina, almonds, cocoa, and mint.
- Magret de Pato a la Parrilla, Cremoso de Coliflor, Pera al Jengibre y Tirabeques Salteados : Grilled duck breast served with creamy cauliflower, ginger pear, and sautéed snow peas.
- Pluma Ibérica a la Parrilla con Yuzu, Trufa y Puré de Tubérculo : Grilled Iberian pork pluma, enhanced with yuzu, truffle, and tubercle purée.
- Ají de Gallina, Huevo 64°, Aceituna Botija y Nueces : A traditional dish featuring shredded hen in a rich sauce, garnished with a perfectly cooked 64° egg, Botija olives, and walnuts.
- Steak Tartar con Hueso de Tuétano a la Parrilla y Mostaza a las Finas Hierbas : Classic steak tartare served with grilled marrow bone and herb mustard.
- Pulpo a la Parrilla, Patatas Baby Asadas y Shitakes al Wok : Tender grilled octopus served with roasted baby potatoes and wok-fried shiitake mushrooms.
Desserts.
End your meal on a sweet note with Sisapo's decadent desserts, each offering a delightful conclusion to your dining experience.
- Texturas de Chocolate con Helado de Pistacho : An indulgent chocolate experience paired with refreshing pistachio ice cream.
- Tarta Deconstruida de Queso con Frutos Rojos, Tomillo Limón, Albahaca y Helado de Violeta : A deconstructed cheesecake complementing fresh red fruits, lemon thyme, basil, and violet ice cream.
Drinks.
Complement your meal with carefully curated drinks that are designed to enhance your dining experience, featuring a selection of wines and cocktails.
Specials.
Be sure to check out the specials board for seasonal offerings and unique dishes that showcase the freshest ingredients available.
