Bugao surprises us with his new bar menu

Last April, Bugao surprised us with a seductive and interesting addition to its gastronomic offerings. The eye-catching restaurant located on María de Molina Street in Madrid has introduced a new bar menu. It’s a fantastic idea that allows us to enjoy a tempting collection of some of the most emblematic recipes from the “Cuisine Between Seas” of its incredible chef, Hugo Ruiz, originally from Ceuta.

Bugao’s spectacular bar has become one of the main attractions of the restaurant since its opening. With a distinct colonial-style aesthetic, its elegant velvet stools predominantly feature that bluish-green hue, nodding to the union of the Atlantic Ocean and the Mediterranean Sea. A beautiful space that now delights us with its own menu, allowing us to enjoy a more informal experience while still maintaining the exceptional quality stamp of Bugao’s cuisine, which has been very deservedly recognized by the prestigious Michelin Guide.

In the new bar menu of the restaurant, we can find some of its star dishes, such as their famous tarantelo toast with truffle or the delicious Russian salad with shrimp and langoustines. These dishes share the limelight with tasty fried foods, formidable cured meats, and flavorful tapas-style spoon dishes.

During our visit to Bugao’s bar, we started by savoring a delicious seasonal tomato with salt flakes and amontillado. A fresh and light dish bursting with flavor, ideal for this time of year as temperatures begin to rise.

We continued with exquisite toasts of Wagyu beef cecina with truffled mayonnaise, which were a true delight. An irresistible bite that won us over from the first taste, leading us to crispy artichokes with carbonara, a different and daring recipe accompanied by a fantastic sauce that we savored to the last drop.

We finished by enjoying two sensational tacos. First, we tried the spicy red tuna from the Strait, with lime and vodka mayonnaise, arugula, and shallot, which was a true delight. An irresistible bite that led to the Iberian acorn pork Yakiniku taco with corn and apple, which was also delicious, although the tuna was undoubtedly our favorite.

We ended with the dessert aptly named “Chocolateros,” a surprising medley of different chocolate textures that served as the perfect finishing touch to our lively evening at Bugao’s bar.

Bugao’s bar introduces a new menu, a much more informal and relaxed gastronomic proposal to always enjoy in this impressive setting, where Hugo Ruiz’s seductive “Cuisine Between Seas” guarantees enjoyment and good times. See you soon at Bugao’s bar!