This restaurant has a new way of cooking: they do not cook at temperatures above 80º, which accounts for its name. To do this they use special equipment which cooks food in a bain marie at a constant temperature, which is always below 80º. The nutrients in the food are thus preserved and none of the flavour is lost.
As well as introducing low-temperature cooking, the restaurant has designed a menu based on mini-portions, which allows diners to try a variety of dishes. They call it GastroXS and great care is taken with the design of each dish and preserving the original taste of each ingredient. Special menus are available for expectant mothers and coeliac disease sufferers.
From the first restaurant opened in Las Tablas the business has expanded to this location in Malasaña and they are making the formula more widely available via their catering service.