• Dos Estaciones - Photo Gallery

  • Galacian Beef

    Pan seared in its own fat and served with butter poached turnips.

  • Calamari, Octopus and Cabage

  • Coco and Tongue

    2 Estaciones take on the "pastrami" sandwich. Tongue, dijon and pickles on top of homemade bread

  • The Interior

    Minimalist Interior is flooded with natural light

  • Anchovy Ice Cream

    Fresh herbs make this ice cream green. Think Caesar dressing at 0 degrees celsius.

  • Apple "Pastry"

    Wafers made from dehydrated apples are filled with vanilla cream

2 Estaciones

Having just opened its doors in September of 2015, 2 Estaciones has already made serious waves, including a feature in Harper’s Bazaar Spain, and inclusion in Valencia’s prestigious Almanaque Gastronómico, 2016 edition.  The good press is well deserved, but not suprising, for this collaboration of two young and highly pedigreed chefs.  Combining forces are Iago Castrillón, head chef at Galicia’s famed Acio and winner of  Madrid Fusion Revelation award, and Alberto Alonso,  chef and long-time prized asset to Ricard Camarena.

Iago Castrillón and Alberto Alonso

Duo de Cuisine, Iago Castrillón and Alberto Alonso of 2 Estaciones

While the concept of having two head chefs could lend itself to overly fussy creations competing for your attention, Castrillón and Alonso remain remarkably focused in their approach, serving dishes built on a maximum of three components.  It’s a philosophy that places emphasis on the purity of an ingredients’ true flavor, as opposed to experimenting with ways to alter it.   This approach is perhaps most evident in the Galician Beef, which is pan seared in it’s own fat.  Without the crutch of butter or olive oil, the unadulterated taste of the best beef found in Spain stands defiantly on it’s own.   The fresh Favas and Mushrooms exhibit an equal purity of flavors, in their simple, earthy broth, seasoned only with a bit of olive oil.  This is food that ones grandmother might have made, had she had access to such excesses, and a degree in chemistry.  One of our favorites, Milhojas de manzana, is a sort of “pastry” made from thin layers of dehydrated green apples and filled with a light, vanilla cream.  Without the water content, the flavor compounds of the apple become more pronounced, resulting in a super charged version of it’s original format- an apple tart on steroids if you will.

Even the interior of 2 Estaciones reflects this no-nonsense mentality.  Minimalist decor, simple marble tables, and abundant light, while at times a bit bright, remove any distractions from the star attraction, the food coming from the open kitchen to your plate.  It’s an aesthetic that Alonso says, conveys the “honesty of what we do.”  Somehow, amidst all the clean lines and white space, however, service is refreshingly warm, friendly and attentive, a detail often skimmed over by Spanish eateries.  It’s perhaps a sign that Castrillón and Alonso have higher aspirations, and may be well on their way to the next level, or in this case, the next Estacion.

Apples_Vanilla_Cream

“Milhojas” of Apple and Vanilla Cream

A Quick Interview with Iago Castrillón and Alberto Alonso…

LG:  If you could spend a day cooking for anyone, famous person even, who would it be?

AA:  My family and friends.

IC:  My family.  But they have to bring the beer. 

LG: What’s your biggest pet peeve in the kitchen?

AA: I was thinking peeling potatoes…but actually I relax with that.  So nothing.

IC:  It bothers me when people aren’t into it.

LG:  You mean customers?  Or your personnel?

IC:  Both!  I also don’t like to wash dishes. 

LG:  Is there a current ingredient that you’re currently obsessed with?

AA: Artichokes. 

IC: Lampera.   It’s similar to an eel…

(Iago shows us a picture on his phone and we all realize he’s talking about a sucker fish, those snake-looking fish that ride around on sharks.  It’s not the most appetizing thing to look it, but it is a Galician delicacy cooked in a Bordelaise style.  For more but for more info, go here)

LG:  Now we’re afraid to ask this one, but is there a strange food that you want to try before you die?

AA:  I don’t know what I want to try…I just want to travel, and when I get there I want to eat whatever they’re eating.  When I went to Mexico I tried grasshoppers.

LG:  What do you want people to know about the restaurant?

AA:  The food is very honest.  We’re cooking it right here, as you can see the kitchen is open.  We approach everything with honesty..the way we work, the way we behave.  Also, the cooking is fresh, we get our products daily.  

LG:  What type of food should people expect to eat at 2 Estaciones?

IC: Delicious.  That’s all.  It’s very difficult to put a name on the style of food, because we’re just working with creativity.  There’s no limits.