Malix offers a gastronomic proposal that takes cooked elements such as Mexican, Mediterranean and Eastern.Diego Padilla
Essential magic
But if we allow the eyes to post without hurry, multiple details will be gradually evident, in a visual harmony that prevails in the proposal of the architects Mier and Terán and Galvanduque.
The combination of primary materials, such as cement and rod, with organic elements, such as pine wood or artisanal mud, are an essential part of the interior design of this restaurant.
In addition, the textures present in some pieces of furniture, such as the upholstered with bovine leather, have been chosen not only by their appearance but because their touch evokes canine hair, one of the reasons of inspiration after the concept of Malix.
In the bar, some brands emulate the permanent footprints left by dogs on sidewalks when they have an accidental step on fresh cement.
As part of the graphic identity, the illustrations of dogs created by the artist MARINA CORACH They provide casual elements casual in decorative accessories, menus and some products packaging available in the place store.
The combination of materials, such as cement and rod, with organic elements such as wood or mud are an essential part of the interior design.Diego Padilla
A dynamic concept
Inside, the distribution of spaces has been made taking into account four main areas: The kitchen, with focus on the grill and the comal and complemented with the latest instrumental; a store cured carefully to offer optimal range grooves and specialized wines, beer and fresh sausages; A bar that in the morning serves a simple breakfast menu and that in the afternoon becomes a space to taste eclectic dishes and flagship Malixand, finally, a private room to celebrate hand -in -hand dinners with various guest chefs.
So, Malix is emerging as a restaurant in which the use of sustainable ingredients invite experimentation constant thanks to the influence of different culinary traditions.
The result is a gastronomic proposal that takes kitchens such as Mexican, Mediterranean and Easternand they converge in flagship creations such as the toasted chocolate clam with Sikil Pak and Chicharrón sauce, the grill lettuce salad with black garlic and furikake or the Burria de Cordero Bao, to mention some.