This vegetarian restaurant in Malasaña is remarkable for its gourmet style raw-vegan fare and claims to be the only restaurant of its kind in Europe. Known as “stoveless cooking” it consists of preparing food at a temperature no higher than 41ºC in order to preserve all its phytonutrients, resulting in dishes low in cholesterol, free from any kind of sugar, and containing neither gluten, eggs or dairy. As a result, recipes such as tiramisu, lasagne and moussaka, as their creators Yorgos Ioannidis and María Rodríguez de Vera explain, provide a “genuine boost of energy, antioxidants, enzymes and vitamins.”
At Crucina they use seasonal organically grown vegetables, fruit, nuts, seeds, seaweed and sprouts, combined with special ingredients such as chia seeds, Kala Namak salt, Medjool dates, spirulina and raw organic cocoa from Peru. Cooking techniques include dehydration, marinating, fermentation, liquidating and texturing to achieve textures very similar to those in traditional cooking.
From amongst its dishes, the restaurant recommends its watermelon gazpacho, cucumber and avocado cream, coconut ajo-blanco and any of its delicious dressed salads as a first course, while for the main course the fresh pasta and pizza are highly recommended. To finish off the meal, particularly mouth-watering options include the apple and pear tart with cinnamon sauce, pineapple and coconut cream cup, and the exquisite chocolate and cherry tart.