KOTE (Calle de la Princesa, 13) is not a typical Korean grill. Or maybe it is. Then, KOTE is not just a Korean grill. Madrid’s new pan-Asian restaurant reimagines the concept from a traditional, signature look, elevating the buffet format to something that resembles haute cuisine. At the helm is chef Victor Camargo, a name known to lovers of well-understood fusion, and who with this project brings the buffet idea closer to its most sophisticated expression.
The novelty is not only in the quality of the ingredients -which include cuts such as A5 wagyu, short rib in bulgogi or matured Galician sirloin-, but also in the personalized showcooking at the table, a formula rarely seen. Here, the waiter not only serves: he cooks, explains and adapts each preparation to the customer’s taste.
A buffet option for 29,95€.
KOTE’s menu gathers influences from Japan, Korea, China or Thailand, but does not forget its Madrid touch. Camargo -who has worked on projects such as Salmon Guru or Genko, that other free buffet also labeled as haute cuisine- introduces reinterpreted local ingredients, such as sobrasada gyozas or duck croquettes, and combines Asian techniques with Iberian touches. All this, in buffet format, with two menus that allow repeat dishes in rounds of two per person.
The Tasting Menu ( €29.95) includes the entire menu without drink or dessert, while the 360 Menu (€39.95) adds a dessert and a signature cocktail. Among the highlights: the Iberian secret jajangmyeon, the Korean lasagna with cardamom béchamel sauce, or the chocolate volcano with salted toffee. In addition, a series of side dishes such as homemade kimchi, Asian salads or Japanese rice are served from the beginning. Their menu, by the way, can be purchased through Fever.
Cocktails signed by Diego Cabrera
In addition to the gastronomic experience, there is a carefully selected cocktail menu signed by Diego Cabrera, one of the great names in international cocktails. His exclusive creations for KOTE -such as the China Colada or the Dragon Tequila- pair with Camargo’s proposal as if they were liquid dishes.