#FOOD: MADRINA BAR y TAPAS ENTERS NEW ERA WITH CHEF CARLOS ZAMORA

The Distillery’s Madrina Bar y Tapas has announced the appointment of Chef Carlos Zamora as its new Executive Chef

Born in Mexico City and trained at Ambrosia Culinary Center, Chef Carlos brings over 20 years of experience from celebrated restaurants and hotels across Mexico and abroad — including the three Michelin-starred Can Fabes in Spain, two Michelin-starred Pujol in Mexico City, and the Michelin Key-rated Viceroy Riviera Maya. Most recently, he led the kitchen at El Catrin in the Distillery District.

At Madrina, Chef Carlos is bringing fresh creativity and energy to the kitchen while honouring the restaurant’s Spanish roots – offering guests a renewed take on the vibrant, Catalan-inspired cuisine and lively dining experience they’ve come to know and love.

“What excites me most is the chance to evolve with Madrina – to honour its Spanish roots while bringing a new outlook into the kitchen. I want the food to express who we are, and to stay true to both tradition and innovation,” says Chef Carlos Zamora.

Menu Highlights — New Additions

-Broccolini and Smoked Romesco – Charred broccolini paired with a rich, smoky romesco sauce; a nod to Catalonia’s beloved calcotadas.
-Mejillones Tigre – Crispy, golden breaded mussels served in the shell; inspired by the coastal tapas of Galicia.
-Lubina y Lentejas – Crisp-skinned seabass over a warm lentil stew; a reflection of northern Spain’s markets where the catch of the day meets earthy flavours.
-Chocolate and Turron – Silky chocolate cream layered with soft and crunchy turron; a festive homage to Spanish holiday traditions.
-Ajillo Shrimp – Inspired by the classic Spanish gambas al ajillo, this dish features U8 shrimp sauteed with garlic and olive oil, served with black garlic emulsion, garlic foam, chives and sorrel leaves.
-Padron Peppers – A nod to La Coruña’s peppers , we use shishitos sauteed in olive oil and served with saffron aioli
-Green Apple Gazpacho – Our take on the gazpacho Andaluz, chilled green apple and almonds soup, garnished with grapes, compressed apples, and chili pearls.
-Jamon Croquetas – The classic tapa made with Jamon Joselito, the best jamon in the world

Alongside these new creations, several Madrina classics will remain on the menu, including:

-Patatas Bravas – sriracha brava sauce, wasabi aioli; add summer black truffle
-Smoked Mackerel and Ajoblanco – grapes, trout roe
-Pulpo Con Papas Alinas – smoked octopus, mojo rojo sauce, andalusian style crushed potatoes
-Steak Tartare on a Roasted Marrow Bone – egg yolk sauce, soy pearls, crispy toasts

Chef Carlos describes the menu as “a celebration of Spanish cuisine built on honest flavours, technique, and respect for the ingredients.”

On the beverage side, Madrina offers an exclusively Spanish wine program featuring nearly 100 bottles from small, artisanal producers – an evolving showcase of Spain’s diverse regions and indigenous grapes. The restaurant’s acclaimed Gin & Tonic program mirrors this dedication, presenting almost 100 gins served in traditional balloon glasses with premium tonics and botanicals. New to the cocktail menu:

Toro y Torero – a dynamic duo symbolizing the dance between bull and bullfighter. Toro blends Spanish brandy with dark fruit and spice, while Torero contrasts with bright Pisco and sparkling Cava. Together, they embody Madrina’s cocktail philosophy: rooted in Spanish tradition, driven by storytelling, and elevated through molecular mixology.

Reserve now here.