Inside the world of JRE-Spain
We’re absolutely thrilled to share what’s cooking at JRE this month! In this edition, we shine a spotlight on some of our incredibly talented Spain members.
Destination: Madrid
Firstly, our focus turns to the vibrant heart of Spain—Madrid—where grand boulevards, artistic treasures, and an ever-evolving culinary scene come together in a city that never stops moving. This edition takes a closer look at three outstanding JRE members—Eter, Marmitón Bistró, and La Casa de Manolo Franco—each bringing their own creative vision to the flavors of Madrid while staying true to the region’s gastronomic identity.
Experience the Energy and Flavors of Madrid
Madrid is a city of contrasts—where royal palaces stand beside bustling markets, and age-old traditions meet boundary-pushing innovation. Its iconic landmarks, from the Prado Museum and Retiro Park to Plaza Mayor and the Royal Palace, offer a glimpse into Spain’s rich cultural past and vibrant present.
The local cuisine is as diverse as the city itself. Comforting classics like cocido madrileño, callos a la madrileña, and crispy calamari sandwiches are staples, while the ritual of tapas transforms everyday dining into a social celebration. Whether savoring a traditional dish in a cozy tavern or exploring modern techniques in an avant-garde bistró, Madrid offers something for every kind of food lover.
JRE chefs in Madrid are redefining the city’s culinary scene. Eter, with its Nordic-inspired dishes and focus on sustainability, offers an intimate dining experience. Marmitón Bistró in La Latina blends traditional recipes with modern techniques like fermentation and smoking. And just outside the city, La Casa de Manolo Franco celebrates the flavors of the Sierra de Guadarrama with a refined, personal touch.
Interview
Next, Get to know JRE chef Lola Marín, the creative force behind Damasqueros in Granada. Rooted in Andalusian tradition, her cuisine tells stories of the region—elegant, seasonal, and full of soul.
Lola Marín: Insights and Inspiration
Top chefs often let their dishes speak for themselves—each element on the plate revealing something of their personality, training, and creative drive. But in our JRE member interviews, we like to go beyond the plate to discover the stories, inspirations, and philosophies that shape the chefs behind the cuisine.
We spoke with Lola Marín, chef and owner of Damasqueros in Granada. With over 14 years in the kitchen, Lola blends her Andalusian roots and fine arts background to create vibrant, creative tasting menus. Her journey from engineering to hospitality, refined in the Basque Country and Galicia, has shaped her instinctive approach to cooking. At Damasqueros, dishes like Iberian pork shoulder with couscous and yogurt showcase her bold, balanced flavors. As she says, “It’s Lola” that makes the restaurant unique.
"Although my Andalusian roots and my family’s cooking are very present, I don’t limit myself to one style. I enjoy creating freely, allowing creativity and instinct to lead the way."
Damasqueros
Recipe
Chef Borja invites you to recreate his dish, inspired by the natural flavors of the Canary Islands. This recipe combines seasonal vegetables, pine infusion, and smooth pine sauce, creating a sophisticated culinary experience.
A Taste of the Canary Islands with Borja Marrero Vázquez
In this recipe, Borja showcases his ability to create unique, sophisticated flavors. The dish features a delicate infusion of pine and seasonal vegetables, complemented by a smooth pine sauce. The velvety curd and refreshing pine-lemon gel elevate the flavors, while crispy obulato and aromatic dehydrated herbs add texture and depth. Prepared for the Bacchus event in Bulgaria, this dish reflects Borja’s expertise in transforming natural, simple ingredients into an unforgettable dining experience.
Recreate this exceptional dish at home and bring the refined flavors of the Canary Islands to your table!
