The smell of freshly made stew, a shell elaborated over low heat and the usual kitchen is again sneaking into one of the most recognized corners of Santa Marta Square of Saragossa. There, where the beloved corner of Curro was for 27 years, is now Serafín, the new project of the sommelier Emilio Blanes and the chef Luis Bernad, two names with a hearth that have joined paths to lift a bar with soul of tavern and heart of slow cooking.
In addition to being a tribute to the grandfather of the Summiller, Serafín represents a way of cooking that both defend with passion: dishes with the usual flavors, made with seasonal products and long cooking. “I’ve been in the profession for 27 years and I have made avant -garde kitchen, minimalist cuisine… I had the time of Ferrán Adriá, but I missed a place with the lifetime. I think it was needed in Santa Marta Square, ”said Bernad, who now lights the stoves with a proposal that recovers the memory of the stew, the pickle, the casque made with love, patience and head.
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Blanes and Bernad met during their career in the Xarmientos, but after an immediate connection, they decided to undertake their own project: “We had the team made, we saw This place And we said: onwards, ”recalls Emilio, who leads a lifetime in hospitality (specifically since the age of 12) and was one of the first sommeliers entitled in Aragon.
Serafín, in Plaza Santa Marta
Just a week and a half after lifting the blind, the new Seraph bar fills daily, attracting both the nostalgic of that historic corner of Curro, the faithful of the Xarm hundred or the curious who visit this Plaza de Zaragoza referent in gastronomy. And the reason is clear: good kitchen, better drink and an authentic and traditional approach.
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In the Bar Serafín letter there are more than twenty different elaborations, many of them available in half generous rations. “Here you do not go hungry and neither thirst, because it is not going to be,” says Luis, referring to the wide letter of wine, brandy or cavas selected by Emilio.
As for gastronomy, there are dishes that stand out for recovering flavors always with a different approach. From calluses according to the grandmother’s recipe to a confined ear converted into crunchy bilge on the outside and meloso inside, served with hummus of chickpea and curry. They also elaborate pickles with fresh and modern touches, such as quail with pochas or the tuna or beautiful window with fried tomatoes and spicy notes.
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Luis also presumes with reason of his bacon confined at low temperature and then marked to coal as if it were a chop. “Here the key is to touch your key, not everyone’s. If everyone makes fusion kitchen or hamburgers, I prefer a well -made cheek, with bone juice and butter. That the work is noticed,” summarizes.
Serafín represents a way of cooking that both defend with passion
There is also room for the usual dishes, such as the pink tomato salmorejo with sheep cheese, the mackerel spine with a fisherman potato or an Iberian secret with carrot and orange puree. All made at home. Even desserts, which the kitchen team elaborates.
The menu of the day – which is maintained by demand of its usual clientele – includes two dishes (one cold and one hot), to choose between meat or fish, dessert and drink for about 22 euros. The dishes change weekly and include proposals such as grilled mackerel, secret with carrot and orange puree, or sauteed nodles with vegetables.
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Aperient on the terrace: Gildas, civil guards and much more
Although Serafín’s kitchen is complex, its proposal also has an informal and festive side. On the terrace, tapas such as the Gilda or the “Civil Guard” are served, designed for those who want to take a vermouth or chop something before eating. But like everything in this bar, they do them personally.
“I don’t like doing what the neighbor does. So we have Gilda and Civil Guard as in the Lince, But ours have a twist, ”explains Luis. The bread is Brioche, the tomato is in fepuito, the green pepper is emulsifier …” If we do it, we do it with love and with head, “says the chef.
These types of tapas work very well as an appetizer or between hours. “Many people come to take something.
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Another strong point of your letter is the rations that, apart from being abundant, are also affordable for any pocket, since you can find potatoes or Calamar rabas From 8 euros. That ability to adapt to each type of client – the one that comes to eat strong and the one who only wants a snack – is one of Serafín’s initial success.
From Curro to Serafín: 27 years of history and a new way in Santa Marta
Santa Marta Square is not just a beautiful location. For Emilio and Luis, it is an intergenerational meeting point, full of life, shadow and good atmosphere. “Here all kinds of people enter. Tourists, usual neighbors, wine lovers, families … and that we love,” says Emilio. To honor that story, they have decided to keep the name of the former premises, Rincón de Curro, as a tribute to Ana and Curro that were there for almost three decades.
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With its opening, Bar Serafín adds a different proposal to the gastronomic panorama of the Plaza Santa Marta, betting on the well -made tradition, the usual stews, a letter of level wines and a nearby spirit. Here is slow kitchen, vocational service and a terrace that invites you to stay. Because as Emilio says: “Serafin is for everyone. But above all, for those who enjoy eating really.”
