Gofio is a unique restaurant in Barrio de las Letras that serves up dishes with modern twist on traditional food from the Canary Islands.

They have three tasting menu options; the short (six courses), the medium (eight courses) and the long (ten courses).

The menus change on a regular basis, but Gofio, a typical Canarian ingredient similar to flour (made from wheat, corn or other types of starch), is always included in some way.

The restaurant:

The decor is rustic, beautiful and airy, with natural wood tones and greenery all around.

The decoration on the walls focuses on different aspects of the Canary Islands, like its geography and gastronomy.

What we tried:

The medium menu, which had five savoury and three sweet dishes.

Barrilote con dos mojos

Barrilote, the Canarian name for bonito, is served here alongside two mojos – a typical sauce from the Canary Islands – which are usually red or green. In this case, as is typical as well, the fish was served with the green mojo, one of which was spicier than the other.

The dish was topped with passion fruit merengue and surrounded by black olive ‘earth’ for a bit of a sweet-and-salty crunch.

The fish was seasoned perfectly, it was tender and rich while the accompaniments rounded out the texture and flavour profiles.

Trucha salada de conejo con salmorejo 

This was not what we expected based on the name, by any means. In the Canary Islands trucha is not trout; it’s a typical pastry normally served as dessert. In this case, it was a salty trucha filled with rabbit.

The salmorejo they injected (literally) at the table was not like your Cordobes salmorejo, either. It didn’t have tomato, and mainly consisted of garlic, paprika, pepper and salt. The presentation of this dish, as with the others, was carefully curated and executed with flair.

The whole ‘trucha’ is served on a bed of mixed greens (basil, cilantro and arugula) which the waiter recommended we cut up and mix with the pastry so that the salmorejo could pour over the greens. We did, and it was amazing. Super fresh, savoury, rich and flavourful.

We could eat this dish a million times over.

Dim-sum de potas estofadas en su salsa

This broth was to die for. Stewed, squid filled dim-sum served in an incredibly full-flavoured, thick seafood broth topped with a shaving of Iberian pork jowl. The mixture of textures was maybe a bit odd, but the flavours were spot on.

Arepita de gofio rellena de mechada de vaca rubia y mojo de aguacate

This was another one of our favourites. This small arepa, made with gofio filled with shredded beef topped with an avocado sauce and a red onion confit, was so rich and flavourful that we were left wanting more.

The beef had that delicious stewed flavour, the avocado gave it a smooth, creamy touch and the red onion confit added just a bit of acidity. Yum!

Pulpo a la brasa con gofio

This grilled octopus topped with gofio had a nice smoked flavour. The red mojo and paprika jelly here allowed us to have just a bit of spice or more depending on our tastes. While one of us preferred to eat it without the jelly, the other really enjoyed the extra kick, and we both agreed it was delicious.

Sorbete de mango y albaricoque

This mandarin and apricot sorbet was the first of our sweet dishes. It was an excellent palate cleanser after the savoury courses. Light, acidic and full of a sweet-and-sour citrus mix, we practically inhaled it.

Trucha dulce con dulce de batata y crema de relleno de batata, galleta de mantequilla y dulce de leche. 

Here, they served the truca in its traditional form – as a sweet pastry – accompanied by a sweet potato puree, cookie crumble and caramel sauce.

Maybe it’s a matter of what we’re used to as a dessert, but we didn’t love it. The truca wasn’t as crispy as the first and the sweet potato was a bit too savoury for a dessert. We will say, though, that we liked the cookie crumble and caramel sauce. Perhaps for those who prefer more savoury desserts this would be more of a success.

Galleta de mantequilla y crema de gofio

Our final course! A small butter cookie topped with a gofio cream. This was, in our opinion, the perfect ending to our experience at Gofio. The portion size was the perfect bite, the cookie was soft and delightfully buttery and the cream left a wonderfully sweet taste in our mouths.

All in all, eating at Gofio was a delight for our senses. We love the way they experimente with traditional ingredients in a modern way, play with the presentation and change their menu on a regular basis. Gofio offers a true Fooding experience from beginning to end and we will definitely be back for more!

Check out our Fooding Map for more great places to eat in Madrid!

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