Located in an upscale area between the Gran Fénix Hotel and Serrano Street, Platea Madrid will be a site for tasting, purchasing and take away of top gastronomic items focused on four concepts: Cold, Warm, Sweet and Savory. The centre will hold in 5,800 sq meters, an undetermined number of shops, one restaurant, tapas stalls and a cocktail bar. Part of Platea Madrid is currently a former theatre which has been refurbished with total respect for its original architectonic components. Investment in the new facility totals more than 60 million Euro.
Platea will feature only one actual restaurant, which will open at the hand of famed chef Ramón Freixa (2 Michelin stars). According to this chef, the restaurant will focus on the idea of "shared experiences" and "organic food that will reflect a philosophy of living, thinking and enjoying life".
Additionally, this elegant sort of food court will feature fifteen mini spaces designed by chefs Pepe Solla (Solla, 1 Michelin star), Paco Roncero (La Terraza del Casino, 2 Michelin stars) and Marcos Morán (Casa Gerardo, 1 Michelin star). For the most part, these tapas spaces will be divided into pairs of culinary concepts that reflect quality Spanish products, ways of eating and the different regions that each of these chefs represent. Some of the themes will include: oysters and pulpo (octopus), croquetas and frituras (fritters); potatoes, eggs and Spanish tortilla, salads, empanadas, bocadillos, tostas, soups and stews, roasted chicken, meats, hamburgers, and much more.
Platea will also have an international area, featuring food from four different countries: Japan, Mexico, Peru and Italy; as well as a cocktail bar open until 2.30 am, and of course, an area dedicated to satisfying one’s sweet tooth. In a twist, this 'sweet' space, which will be occupied by Madrid pastry makers Mamá Framboise, will be the first to open in few weeks.