Rodrigo Garcia Fonseca

The line from Arima to Bascoat reads as a progression in kitchen discipline: Rodrigo Garcia Fonseca worked as chef at Arima in Madrid from 2019 to 2023, then moved to Bascoat in Madrid in 2023. Those dates matter less as milestones than as evidence of continuity, with each post building the same steady register of work. In a city where restaurants compete for attention at every turn, the emphasis here is on control, pace, and an approach that develops by accumulation rather than noise.

Today At Bascoat in Madrid, Rodrigo Garcia Fonseca has led the kitchen as chef since 2023, using the room to test a style that leans on memory and technique in equal measure. His own line — “I like to "play with childhood memories and a kind of idealized Basque cuisine". — sets out the terms plainly. The clearest statement of that approach is buñuelo de morcilla de Beasain with mole negro al chocolate de Mendaro. The dish is built on named references that carry their own weight, and the title alone shows how deliberately the parts are set against one another. It is a plate that asks to be read in layers: memory, contrast, and a reframing of tradition that stays close to its source material.