Estado Puro Shanghai was opened on July 2, 2014 by renowned Spanish chef Paco Roncero and Shanghai Barbarosa Catering Management Co., Ltd. Estado Puro currently has four stores worldwide, two in Madrid, one in Ibiza and, most recently, Xintiandi in Shanghai. As one of the few Spanish restaurant chains in Shanghai with a local store, Estado Puro has the authoritative certification of "Madrid local registration", and its pure pedigree is beyond doubt.
The restaurant's founder, Paco Roncero, is an internationally acclaimed two-Michelin-starred chef who currently holds the position of Executive Chef at the Michelin-starred Casino del Madrid, and has been hailed by the media as a talented chef in the "Spanish gastronomic renaissance". Roncero opened Estado Puro, a tapas restaurant and lounge in Madrid, in 2008. The entire menu at the Shanghai restaurant was designed by Roncero himself, combining some of Spain's most iconic tapas with other interesting creations. In addition to traditional Spanish cuisine, you can also taste a variety of trendy and avant-garde dishes.
There are three types of menus: brunch menu, lunch menu, and all-day menu. The classic Iberian cold cuts come in three types: Iberian sausage, Iberian pork tenderloin, and Iberian pork sausage, which are served as platters. There are also four Spanish cheese platters that are perfect for sharing. The "Global Collection" menu bar offers classic dishes from all four branches of the global chain. Foie gras mousse with roasted nuts, applesauce and port wine sauce. Unlike ordinary foie gras, foie gras mousse has a delicate taste like air, with a dense mouth and a more fragrant taste with nuts. In addition, there are signature dishes such as traditional Spanish marinated seafood, tuna tartar, tempura shrimp, avocado salad, Chilean beef cheesecake and more, so you can taste the authentic flavors of local restaurants in Madrid without leaving the country.
Classic tapas dishes make up more than half of the menu. Spanish pickled olives and pickled cucumbers are sour and appetizing, and Spanish octopus is served with potatoes and olive oil, and sprinkled with a layer of paprika. The ingredients and process of making a traditional Spanish quiche are relatively simple, but the less cumbersome quiche has a pure taste. Grilled scallops are a popular snack in the restaurant, the scallops are tender and chewy, the taste is slightly sweet, the fried crayfish head and body are very fragrant, and the caviar is the highlight of the rich taste, accompanied by a juicy yellow pepper sauce, which makes people feel aftertaste.
The burgers, toast, and bread in the restaurant are all made into mini small portions, which are cute and easy to eat. The classic paella is not rich enough, and the chicken is added to make the taste woody, which is quite a bit of a snake. If you want to try the pure seafood toppings, you can order the lobster risotto, which contains shrimp, clams and mussels. In addition, there are staple foods such as oxtail risotto, smoked duck risotto, seafood cuttlefish rice, creamy lasagna with black truffle, etc., with prices ranging from 100~200 yuan. Fish dishes include fried flat shark, clams, mussels, spinach and carrot sauce, which can be a bit fishier. The restaurant also offers sirloin steaks, beef ribs, Australian Angus Valley-fed cattle, and the M3 grade is not surprising.
Estado Puro, located in Shanghai, retains many of the iconic features of the Madrid main store, while also borrowing many European elements. The walls and floors are dominated by wood, with avant-garde neon lights reflected on the murals of Spanish fables. On the wall at the bottom of the bar, the pillars of the restaurant and the walls around it can be seen everywhere, and the restaurant is filled with "piñatas", which represent the spirit of Estado Puro, and the Spanish humor is on display. The restaurant is small in size and has both indoor and outdoor seating, and many foreigners choose to dine in the open air. The road is noisy with pedestrians, which is suitable for diners who like to be lively.
