TonTon now has a bar, and it's called Ca'va
TonTon's new culinary era clearly reflects the evolution and development of a project that has been causing a sensation in Madrid since its opening in the summer of 2024.
From that idea, a new bar has been born, conceived as an extension of the restaurant, separated by a large bar and designer furniture, yet operating completely independently. Called Ca'va, this all-day space hosts different evenings and daily events, from Tuesday to Saturday, accompanying diners from lunch to dinner by candlelight.
The lunch menu boasts a wide and varied selection that bears little resemblance to the typical bar menu. From 1 pm to 4 pm, it offers five snacks, three starters, three main courses, and three desserts, which will evolve in accordance with TonTon's culinary style. Then, from lunchtime until dinner, the format changes and is 'reduced' to just snacks, designed to accompany a glass of wine or a cocktail at sunset.
From Mexico to Asia
From the kitchen, Mexican chef Nico Garcia Mingo translates his experience in restaurants around the world into a culinary offering rooted in local produce and connected to the environment, while maintaining his traveler's spirit and his Mexico City origins. This is reflected in dishes like guajillo chile, aguachile, salsa macha, and tortillas, which coexist with Japanese and Asian influences such as furikake, togarashi, shiso, ponzu, Sichuan peppercorns, and massaman curry, as well as a recognizable European and Mediterranean foundation evident in the ingredients, techniques, and structure of the dishes.
This cultural fusion is naturally expressed in dishes such as the grilled chicken skewer with tamarind and furikake; the raw dish of the day with peach aguachile and toasted rice; or the grilled eggplant with labneh, Sichuan and shiso.
All-day cocktails
At Ca'va, mixology is on par with gastronomy thanks to the involvement of Juan Camilo, formerly of StreetXO, who offers a selection designed to complement the dishes served in the bar and dining room. Seasonal cocktails, fermented beverages, house-made kombucha, and non-alcoholic or low-alcohol options are complemented by a wine selection curated by Nelsy Cedeño, sommelier and head of service, previously at Clos Madrid.
The menu pays special attention to small producers, low-intervention wines and wineries that respect the environment, with a careful representation of Spanish and European projects that manage to close the circle.
