Zucchini flower in tempura
Numa Pompilio mediterranean salad with bergamot dressing
Artichoke salad with rocket salad and parmesan cheese D.O.P
Burrata salad with Ángel tomato
Salmon tartare and avocado with lime and thyme mayonnaise
Beef carpaccio with aurugula, green asparagus and parmesan cream
Red prawn mosaic
Lobster salpicón with Datterini tomato
Garganelli Puttanesca with San Marzano tomato
Tagliolini with artichokes
Pear-stuffed panzerotti with Gorgonzola cheese sauce and walnuts
Rigatoni with amatriciana sauce
Rotelle with goat cheese, black truffle and broad beans
Linguini with pistachio pesto sauce
Tagliolini with mushroom in pecorino wheel
Squid cannelloni in its ink
Tagliatelle with lobster
Boletus risotto with foie
Pink veal pallarda with gorgonzola cheese sauce
Monkfish with grilled artichoke
Hake loin with Sicilian caponata
Barolo beef tenderloin with foie gras and wok vegetables
Sole with lemon of Capri
High loin tagliata with baby potatoes
Tagliolini prepared at the table with Gin and Caviar
Cold sabayon cream to the Disaronno with berries
Vanilla and amarenas panna cotta
Seasonal fruits with basil sauce
Soft chocolate ingot
Tiramisú Nonna Rosa
Cava or vodka sorbets
Inspired by the great European bourgeois restaurants, NUMA POMPILIO opens its doors in Barrio de Salamanca, calle Velázquez 18, becoming one of the most awaited novelties of the culinary scene in Madrid.
This new restaurant, created by Sandro Silva and Marta Seco, is committed to Italian cuisine, refined with choices that enrich themselves with the Italian nomad spirit.
"With NUMA, we want to bring the less-known Italy to Madrid, with products that are a true legacy and with traditional culinary creations not so oftenseenhere.
However, it's not a purist restaurant… we suggest a menu that has travelled the world. With dishes created by Italians who have gone beyond their borders, who have learnt from external influences for generations", says Silva. "Our restaurant is not only Italian; it is European and international!... It is a space where, apart from making you enjoy the cuisine, we want to surprise you, create different sensations, a global experience."
And this is how they have paid attention to the smallest details in this new project by the creators of El Paraguas, Ten con Ten, Ultramarinos Quintín and Amazónico. An open kitchen and a pasta-making table welcome the guests, who enter the rooms that lead to the main dining area, with large windows that lead to the back garden. Undoubtedly one of the restaurant's gems.
The impeccable décor, romantic and evocative, takes us back in time, with kitchen utensils and items brought directly from Italy, New York and London.
The bust of NUMA POMPILIUS (POMPILIO in Spanish), second king of Rome, is the emblem of the restaurant. It calmly watches over the frantic pace of the kitchen, where they make dishes like Acqua pazza sea bream, Guazzetto seafood with rosemary focaccina, Orecchiona de elefante madurada, Smoked venison with Pecorino Romano cheese and Marsala. The artisan desserts and ice creams, along with the cocktails, are the essential complements of a menu that brings together legacy and innovation.
The winery has a selection of wines that are a true journey to the Italian winemaking world, with more than one hundred and fifty references from the Alpine country. It is completed by an important national and international winery, where we can highlight a wide range of Andalusian fino wines, French champagnes, and references from Portugal, Chile, United States, South Africa and New Zealand.