NoName Bar – Where Fusion is Everything

NoName Bar definitively has a great concept. Located in the heart of el barrio de Salamanca, Madrid, it mixes the traditional Japanese cuisine with the American one. It definitely sounds weird, at least to me. Nonetheless, it is worth trying out.

The menu goes from hot dogs and burgers to sashimi and bao buns (definitely worth trying). You might think it is a weird combination. and it definitely is. Peronsally, I believe that in a restaurant they should try to focus on one type os cuisine. Furthermore, when looking at the menu you can se also ingredients from Korea, Spain and Jerusalem. They really have challenged themselves opening this restaurants.

My opinion is as follows:

One one side, it is too much of a mix. You could notice some things were too weird to combine. Or for instance, I would not like to eat a Spanish Rice and sashimi together. I also believe it must be too complicated for the logistics within the restaurant.

On the other hand, if you cannot decide on what to eat, just go there. You’ll find anything. Moreover, the food is good. You could sense they were not specialized In Japanese food, nor Spanish food. But the good taste combined with the great ambiance makes this restaurant so popular.

Lastly, I wanted to talk about the location. As many of the restaurants in Madrid, they have a nice covered terrace. Inside, the place seems smaller than what is actually is. We were lucky and went on a day where it was less busy. I would recommend making a reservation beforehand, since it gets filled quite quickly.

We were seated in the inner back area which was quite pleasant since there you felt like in a cave with a lot of intimacy. The eating room at the entrance is more exposed, but great for celebrations. And the terrace, is probably also great to just have a drink. They serve a wide range of cocktails, each for 11€.

To summarize I will rate the restaurant as follows:





Rating: 3 out of 5.

Rating: 3 out of 5.

Rating: 4.5 out of 5.

Rating: 4 out of 5.

Have you already been to NoName Bar? Let me know in the comments what you think.


L’Entrecôte Café de Paris – Probably the most overrated place?

Yes, I decided to start with this disputed place. And yes, I had the same issues probably everyone has faced when going to the famous L’Entrecote Café de Paris. The truth is that it is overrated.

The concept of the restaurant is the same all around the different locations in Madrid: You order the famous entrecôte which comes served beautifully on a silver platter with its famous butter and herbs sauce. As a side you become French fries and “salad” (if you can call that a salad). And that’s it. The menu costs 25€ and the only thing you can really choose from are the wines and the desserts. Here is the link to the menu so you can see what I mean. What has surprised my though is the fact that they have a vegetarian option (If you ever get to try it leave it in the comments below).

So, what are the “problems” that make me dislike this place?

  • I am a person who likes some kind of variety on their menu. You know what you are going to get when you go there, but at least let me decide on my salad.
  • The salad: Some lettuce which a light vinaigrette. If you’re not a fan o salads no problem since it works perfectly as a side dish. But to me it was a bit disappointing.
  • I do not like fries. This is a personal matter, however, I do not like to go to a restaurant and order fries, especially if they remind me of McDonalds.

Overall the restaurant has a clear concept. Which is great since you won’t spend time having to pick your food. However, do not put your expectations too high because the entrecôte is good but anything out of this world. The sauce is butter and had a good taste. Nonetheless, being completely honest, you and I can do that sauce at home for much less.

Lastly, I wanted to comment the ambiance of the place. It has its charm since it teletransports you to Paris. Take note that Parisian cafes are not famous for their spacious tables. You eat on a relatively small table next to the next table. It has its charm, yes, but definitely to consider if you’re claustrophobic.

The rating for the restaurant is the following:





Rating: 2 out of 5.

Rating: 1 out of 5.

Rating: 3 out of 5.

Rating: 2 out of 5.

What do you think? Do you agree with me? Let me know on the comment section.

Maple Syrup Glazed Salmon

Prep Time: 12 min | Cooking Time: ca. 11 min | Serves: 1


  • 150 g Fresh Salmon
  • 2 tbsp Maple Syrup
  • 2 tbsp Soy Sauce
  • 2 tbsp Olive Oil
  • 2 tsp Orange Juice
  • 1 Garlic Clove minced
  • Minced Ginger (same amount as garlic)
  • Pepper & Salt

How to

Mix all together for the sauce and then marinate the salmon in it for about 10 minutes. 

Cook the salmon at low heat for about 7-10 minutes and cover with a lid. Then, at medium heat cook each side for 2-3 minutes. 

Serve on a plate. Serve it with a fresh green salad, or steamed vegetables. I personally served it with the goat cheese salad.


Rucola Salad with Pear, Goat Cheese and Hazelnuts

Overall Time: 20 min | Serves: 1


  • 100g Rucola 
  • 1/2 of a Big Pear or 1 Small Pear
  • 2-3 Goat Cheese Medallions
  • 1/3 cup Hazelnuts
  • Extra Virgin Olive Oil
  • Aceto Balsamico Tradizionale 

How to

In a large bowl add the lettuce, the hazelnuts and the sliced pear. Take the sliced goat cheese and in a frying pan warm it up until its starts melting and the bottom is golden. Top the salad with it. Drizzle some extra virgin olive oil and traditional balsamic vinegar. Adjust to your taste. 


Detox Celery Juice

Here is a quick and healthy juice. Perfect to start your day.

Overall Time: 7 min | Serves: 1-2


  • 3 stalks of Celery
  • Juice of 1/2 a Lemon
  • 1/2 Cucumber 
  • 1 cup Water

How to

Blend everything together and enjoy!

Ps: if you don’t like the consistency of the pulp, as I do, you wan use a strainer to get rid of it.

Salmon Tartare with Avocado & Tartare Sauce

Light and delicious. Today’s recipe is going to be a salmon tartare, which firmly I believe almost everyone likes. I still haven’t met someone that doesn’t like it. And if they haven’t, it was because they actually have never tried it.

Most of you might have had it in a restaurant. You also might have always considered it a fancy dish that only the best chefs can prepare. But the best thing is that you can do it at home, and it’s easier than what it seems. The hardest part is probably how the tartare is presented on the plate.

Before we start you have to be sure that the salmon you’re using is a fresh one. Preferably one that just has been bought at the local fish-market. Also, using fresh dill is recommendable. Nonetheless, for this specific recipe I have used dried one and it still worked fine.

I hope you enjoy this one.

Overall Time: 30-40 min | Serves: 1


  • 100g Salmon
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1/2 stalk Spring Onion
  • 1 small piece of Ginger
  • 1 tsp Dill
  • 1/2 Avocado
  • Wasabi

For the Tartare Sauce

  • 5 tsp Light Mayonnaise
  • Juice of 1/2 Lemon or Lime
  • 1 Garlic Clove
  • 1 small Pickle
  • 6 Capers
  • 1/2 tsp Dijon Mustard

How to

Cut the salmon in to 0.5 cm cubes. In a small bowl add the sesame oil, half of the spring onion chopped, the soy sauce, sesame oil, minced ginger and the dill. Add also some wasabi adjusting it to your preference. 

Marinate the salmon in that sauce.

Meanwhile we’re going to prepare the tartare sauce. For that put all its ingredients in a food processor and blend until you obtain a creamy consistency.

Cut the avocado into cubes or slice it.

To plate the dish first use the tartare sauce as a base. Help yourself with a tablespoon to spread it evenly. Second comes the avocado and then the marinated salmon. For garnishment you can top it all of with the remaining onion spring and some sesame seeds. 


2 Ingredient Pumpkin Soup

For this recipe you will only need two ingredients. Yes, that’s right. Only two. You will only need vegetable broth and pumpkin. Additionally you can add some heavy cream and some toasted pumpkin seeds for an extra touch.

Overall Time: 20 min


  • Pumpkin 
  • 2 cups Vegetable Broth 
  • Cream (optional)
  • Toasted Pumpkin Seeds (optional but recommendable) and Chives (also optional)

How to

In a pot cook the peeled pumpkin in the vegetable broth for 15 minutes until it softens. Take out half a cup of the vegetable broth and leave it aside. We might need it if we consider the soup is too heavy.

With a hand blender blend all together. If you see the soup is to heavy, add some of the remaining broth. Otherwise skip this step.

Add if desired the cream and the toppings. Enjoy!

Rating: 1 out of 5.

The Fluffiest Cheesecake

This is the most amazing and fluffiest cheesecake you’ll ever try. And the best part is, that it is easy to prepare. You can do it at home. Do you have an oven? Then let’s do it. It will take you a few ingredients, and the most probably is that you already have most of them.

Thank me later.

Cooking time: 1 h | Rest Time: 3 hrs


  • 1 kg Cream Cheese
  • 7 Eggs
  • 200ml Whipping Cream
  • 1/2 cup Sugar
  • 1 tbsp Flour
  • Zest of 1/2 Lemon
  • 1 pinch of Salt
  • 125g Melted Butter
  • 400g Plain Biscuits

How to

Preheat the oven at 180ºC. 

We’re going to start with the biscuit base. For that to triturate the biscuits with the butter in a food processor. Add it then to a buttered springform pan (ø 25,4cm). With a cup press down the base and press some to the sides. The base should be ca. 0.5 cm thick. Once the base has been compactly pressed place it into the oven for around 10 minutes. 

Meanwhile, prepare the filling. For this, mix all the remaining ingredients together, starting with the eggs and sugar. Whisk until fluffy. It should have a similar texture to whipping cream.

10 minutes passed, take the springform pan out and add with the filling. Cook the cake for 40 minutes at a temperature of 210ºC. 

Finally, let the cheesecake rest in the fridge for 3 hours. Remember: “Rome wasn’t built in one day”. The best things take the longest. So, be patient! It is worth it.

Serve on a plate and enjoy!

Rating: 1 out of 5.

Breakfast Avocado

Here is a quick breakfast idea if you LOVE avocado. You won’t need many ingredients.Also, if you don’t have no vinegar you can also opt for lemon.

Overall Time: 5 min


  • 1 Avocado
  • 1/2 Tomato
  • Feta Cheese
  • Cilantro Leafs
  • Spring Onion 
  • Apple Vinegar or Grape Vinegar
  • Salt & Pepper

How to

The only important thing here is that you chop all the ingredients small. To fit more in the avocado, just scoop out a bit from the center. Assemble everythin on a plate and serve as much cheese or salt or vinegar as you want. 


Rating: 1 out of 5.

Shiitake and Eggplant Rice Noodles

Today I have for you healthy Asian rice noodles. This recipe is packed full of flavors and vegetables. I have to admit I am specially proud of how they turned out. I was experimenting with the different asian sauces and came up with this one. The secret ingredient is cooking sake. If you don’t have it you should get your hands on it. Soy sauce is a must for rice noodles. However, cooking sake will upgrade your noodles instantly.

Sake could be compared to rice wine. In fact, Japanese cuisine uses it as we would use wine to marinade meat or fish. In this case it will marinade our vegetables giving them a mouthwatering flavor (specially the eggplant).

Hope you enjoy this one and let me know if you tried it.

Prep Time: 10 min | Cooking Time: 15-20 min | Serves: 2


  • 150g Thick Rice Noodles
  • 1/2 Eggplant
  • 5-6 shiitake Mushrooms
  • Tofu
  • 2 Garlic Cloves
  • Same amount of Ginger
  • 7 tbsp Soy Sauce
  • 4 tbsp Cooking Sake
  • Sunflower Oil
  • Sesame Oil
  • Cilantro
  • 1/2 juice of a lime
  • Cashews 
  • Scallions 
  • Salt 

How to

Mince the garlic and ginger. Slice the shiitake mushrooms and cut into small squares the tofu and the eggplant. Chop some scallions and cilantro. With a mortar crush some cashews. You should not convert them into a paste, just crush them a bit.

For the sauce we’re going to add in a small bowl the soy sauce, the cooking sake and the lime.

When everything is prepared take a medium-sized pot, and heat up some water. We’re going to cook there later the rice noodles. 

In a small frying pan were going to add at low-medium heat the cashews. Only the cashews. Roast them until they start to get golden. They should not get burnt! When ready, remove.

On a deep frying pan at low-medium heat we add a nice amount of sunflower oil. Add the ginger and garlic and leave it for around two minutes. Add now the eggplant with a pinch of salt.  Let it cook for 5-7 minutes. The eggplant should start to soften a bit. Now add the tofu and wait another 3 minutes before adding the mushrooms. Cook for 3-5 minutes. Add the sauce. 

Meanwhile the sauce gets soaked up by the veggies, prepare the rice noodles. The water should already be warmed up. Cook them according the package instructions. Mine took around 5 minutes. Rinse them and directly add sesame oil to prevent them from sticking together. 

Before assembling everything, mix to the deep pan the cashews and cilantro. In a bowl or plate serve the noodles as a base, then add the veggies and top with the scallions. Extra: Add some chili oil.