You don’t need a celebration, a business card or a white tablecloth to eat some good shrimp. With this philosophy – and a name that already warns of where the thing is going – opens Gamberro, a new tavern with a rogue aspect that aspires to make seafood popular again. It is located in the heart of Chamberí, in Plaza de Olavide, and is the latest creation of the brothers Curro and Kike Sánchez del Amo, creators of restaurants such as Barbillón, Bareto or the recent Amparo 1948.
Here there are no pretensions or waiters in white jackets. There is red bar, molletes with cachopo de presa, Iberian chorizo croquettes with quail egg and, of course, prawns: red, white, from Huelva, fried, boiled, with garlic or in the form of “gamb-erra” salad. All this at an average ticket that boasts of being close to 30 €.
Gamberro is not a typical seafood restaurant, although it looks like one. It is a traditional reinterpretation of the genre, with a menu designed for sharing, dipping bread and toasting with whatever you like. There are spicy zamburiñas, Gillardeau nº5 oysters, saam of prawn tails, bravas with attitude and even a steak tartar with anchovy gilda.
More than just a seafood restaurant
The decoration reinforces the message: more than 250 square meters of casual tavern where the modern and the “cañí” coexist as if they were one and the same. The center is occupied by a large bar (and yes, it has a terrace), ideal for snacking without the need for a formal table.
But if Olavide is far away, you can also stop by the second space of the project: Gamberro Barra Canalla, at 82 Goya St. Smaller, faster, same attitude.
And yes, there are also desserts: one of those cheesecakes that make a school and a spicy Arab cake that you do not expect, but perhaps you will end up appreciating.