CHEFS 4 THE PLANET

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

Mo de Movimiento, the sustainable restaurant thanks to large doses of innovation

It never made more sense to enter and exit through the same door. A gesture without fanfare, almost reflex, everyday. For the MO de Movimiento restaurant, in the noble area of ​​Madrid on Calle de Espronceda, everything is. The beginning and end of a circular gastronomic commitment, of sustainability, of centuries-old innovations. The beginning and end of an act as profane as feeding.

The entrance warns that something different is waiting. Interlaced blue and yellow cables act as a knob. They welcome us to a place where everything is carefully thought out. From two large wood-burning ovens present as soon as you walk through the door to XXL jugs hanging from the ceiling. But these alleged decorative effects stem from the obsession to protect the environment of Felipe Turell, CEO and co-founder of MO de Movimiento. “All decisions are based on sustainability. Our business is food, but long ago that stopped being differential. Only in Madrid there are more than 5,000 restaurants ”, he explains.

The space itself is an exercise in recycling. More than 18 months of works in which to preserve decades of history of those who previously inhabited it: the Espronceda Theater, an eighties disco and the Efe agency photography set. The only modification has been the opening of the roof of the armchair patio, which has enabled an interior terrace. The black of some walls is the same that accompanied the agency. The furniture materials come almost entirely from the ton and a half of rubble generated by said works. “I visited the premises. I realized that there would be a lot of waste and I said to myself, why not build everything with them, ”says designer and artist Lucas Gómez, alma mater of the project.

Behind the proposal it is possible to think that technology has not even made an appearance, but it is a matter of perspective. The centuries-old and artisan innovation covers the more than 1,000 square meters of the establishment. Trends and more pioneering tools also have a place, although we do not rush. Let’s go back to the giant jugs. They come from a master tinajero from La Paz, heir to a 500-year-old family tradition, who bricks the workspace every time he turns on the oven. “He has passed them hard. At first glance it has the shape of a standard botijo, but it had to incorporate nozzles and at the bottom they are curved, “says Gómez. Let’s not be fooled by aesthetics. Its mission is to air-condition the restaurant in the same way that it cools the water inside.

Even with the insistence that the food is not so differential, it is still the raw material that gives meaning to the place. Again, sustainability enters the picture. Apart from the fact that the menu is served by means of a QR code, Turell reiterates that all the genus comes from small Spanish producers, except coffee. He buys flour from a mill in Sigüenza as well as anchovies processed in Colmenar Viejo.

Full article: https://www.explica.co/mo-de-movimiento-the-sustainable-restaurant-thanks-to-large-doses-of-innovation-innovation/

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